I prefer a cake w/o frosting. This option allows you to change up your favorite fruits and flavors. I was motivated by the old Jello cakes, but took it 5 steps above and beyond.
- 1 white or yellow Duncan Hines cake mix( plus the oil, eggs, etc necessary for the cake)
- 2 or 3 boxes of Raspberry Junket Danish Dessert (next to the tapioca and Jello)
- 2 bags frozen raspberries (you can use fresh) (I prefer berries and peach chunks)
- Whipped cream or topping.
- Thaw all frozen fruit and/or clean and prep any fresh fruit used...
- I prefer one bag frozen peaches, chunked and one bag raspberries, thawed and drained.
- Mix Duncan Hines cake mix per directions on the package and pour into a prepared
- 13 x 9 (15 x 10) cake pan (I use glass).
- When you remove the cake from the oven, allow it to cool a couple minutes and use the handle end of a wooden kitchen spoon to make dozens of large holes in the cake, all the way through to the bottom.
- In a saucepan, mix the two (or three) packages of Junket Danish dessert mix, using 1-3/4 cups of drained fruit drippings and water per package. (3-1/2 to 5 cups total).
- Mix completely with a whisk and then with a rubber spatula avail. heat the mixture over med. heat, stirring and scraping the bottom constantly.
- As it begins to bubble (boil) turn the heat back and continue to stir. It will change color (darken) and thicken; turn off heat and pour half over cake and down into the holes.
- Place the fruit evenly over the Junket and top with remaining Junket.
- Smooth it out and refrigerate.
- Cool for several hours, even better over night.
- Cut into 3 sq. by 5 sq. for 15 portions or smaller.
- Top portions with whipped cream, cool whip or ice cream as you like.
- I have done this with Strawberry flavor Junket, fresh sliced strawberries and blueberries in the summer.
