Tinned fruit cake

The ladies at work the other day were talking about a new way to make a cake that was quick and easy. It involved a packet cake mix and a small tin of fruit of your choice, in this case she mentioned pears.

Including juice empty tin into a bowl and lightly mash the fruit. Add cake sachet and fold to mix.

Bake in a 180*C oven for 30-35 minutes or until cooked. Serve. She raved about it.

Personally I can’t say I liked it. I didn’t think it was any easier than popping an egg and milk into the bowl and mixing by hand. I also thought it was sweet as even though the fruit was in ‘natural juice’ I still find the juice sweet along side the sugar already in the cake mix. It was dense/heavy, maybe some extra baking powder? As a dessert with some custard or ice cream I may be swayed but not as a stand alone cake.

My personal choice would be to make the cake as stated on the back of the packet adding the roughly chopped pears (no juice) and baking.

Strange thing is I’ve done this with crushed pineapple, it worked and I liked it, go figure!

Just my thoughts, has anyone else tried this and with what fruit, what were your thoughts?




    • Kathleen Caterson on June 13, 2019 at 1:06 pm
    • Reply

    I’ve also made the pineapple cake, but not sure on this one. I came across a KMart pie maker hack that everyone was raving about, so I had a go. Packet mix with lemonade, cook in pie maker, slice in half, add jam & cream, dust with icing sugar. I don’t know what they were raving about. Each to their own.

    1. I’ve also heard of the lemonade and packet cake mix though not using a pie maker, it was labeled a ‘budget cake’. To me an egg and milk (powdered milk or even water) is as cheap or cheaper than a can of soft drink. Saying that if you drink soft drinks a lot I suppose you have them readily at home or buy in bulk. I’ve always got eggs at home not so much the soft drinks. As you say each to their own.

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