November 8, 2009

Fruit Pizza Pie

1 package yellow cake mix
1/4 cup water
2 eggs
1/4 cup butter or margarine
1/4 cup brown sugar, packed
1/2 cup chopped nuts
1 envelope dessert topping mix to make 1 cup whipped
10 oz. canned vanilla pudding
2 baskets strawberries
1 can pineapple rings, well drained
1 cup apricot preserves
4 tablespoons water, brandy or 1 cup apple jelly


Combine half of the cake mix, water, eggs, butter and brown sugar and mix thoroughly. Blend in the remaining cake mix. Fold in the nuts.

Line 2 12-inch pizza pans with wax paper. Pour half of the batter into each pan. Bake at 350 degrees F for 15-20 minutes, or until toothpick inserted in center comes out clean. Cool, and carefully remove from the pans onto a serving plate.

Freeze one pizza or double the amount of fruit to make 2 pizzas.

Prepare the whipped topping mix as directed on the packaging or use the vanilla pudding. Spread on cooled cake.

Wash, hull and lightly sugar strawberries. Reserve choicest berries for the center of the pizza. Arrange fruit in circles on pizza.

To make glaze, heat preserves with the water or brandy until melted. Remove from heat. Strain and cool. Brush on fruit and refrigerated until ready to serve.

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