LEMON FRUIT CAKE

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Easy Lemon Fruit CakeLemon fruit cake is delicious and made with a mix.  This cake will make your friends and family think you spent hours in the kitchen.  This lemon fruit cake is so easy and would be wonderful for Easter, any spring or summer event or just anytime you want a good lemon cake.  You could make this cake in a 9 x 13 baking pan if you want but you may have to cut the cooking time.  My family loved this cake.  If you like lemon, you will like this cake.

Ingredients for Lemon Fruit Cake

1 (16.5 ounce) box Duncan Hines Signature Lemon Supreme Moist Cake Mix

1 (8 ounce) can pineapple tidbits with 100% pineapple juice, drained (save 1/4 cup of the pineapple juice)

1 (15 ounce) can mandarin oranges in light syrup, drained (save 1/4 cup of the juice)

1/2 cup milk

4 eggs

1/3 cup oil

1 cup coconut

DO NOT MAKE THE CAKE ACCORDING TO THE DIRECTIONS ON THE BOX.  Combine the cake mix, the juice saved from the pineapple, the juice saved from the oranges, the milk, eggs and oil.  Mix with a mixer.   Fold in the pineapple tidbits, the mandarin oranges and the coconut with a spoon.  Generously spray a 10 inch bundt pan with cooking spray and pour in the batter.  Bake in a preheated 350 degree oven for 55 to 60 minutes until center tests done.  Cool for 10 minutes and remove from pan.  Enjoy!

I used my recipe for powdered sugar glaze drizzled over this cake and sprinkled on extra coconut and then added maraschino for decoration.  My recipe for cream cheese frosting would be good on this cake, too.

Lemon Fruit Cake

Lemon Fruit Cake

Easy Lemon Fruit Cake

Lemon Fruit Cake

This Lemon Fruit Cake is so good your friends and family will think you slaved in the kitchen.

Course: Dessert
Cuisine: American
Keyword: Lemon Fruit Cake
Ingredients
  • 1 16.5 ounce box Duncan Hines Signature Lemon Supreme Moist Cake Mix
  • 1 8 ounce can pineapple tidbits with 100% pineapple juice, drained (save 1/4 cup of the pineapple juice)
  • 1 15 ounce can mandarin oranges in light syrup, drained (save 1/4 cup of the juice)
  • 1/2 cup milk
  • 4 eggs
  • 1/3 cup oil
  • 1 cup coconut
Instructions
  1. DO NOT MAKE THE CAKE ACCORDING TO THE DIRECTIONS ON THE BOX. Combine the cake mix, the juice saved from the pineapple, the juice saved from the oranges, the milk, eggs and oil. Mix with a mixer. Fold in the pineapple tidbits, the mandarin oranges and the coconut with a spoon.
  2. Generously spray a 10 inch bundt pan with cooking spray and pour in the batter. Bake in a preheated 350 degree oven for 55 to 60 minutes until center tests done. Cool for 10 minutes and remove from pan.
Recipe Notes

You can use any frosting/glaze that you like on this cake. I used my recipe for powdered sugar glaze drizzled over this cake and sprinkled on extra coconut and then added maraschino for decoration. I also like this cake with my cream cheese frosting.

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One Comment

  1. WOW this recipe sounds great am going to try it but will add nuts nothing could be better!!!!!!!!!!!!!!!!!

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