Becky Hudgins


This cake is verrrry yummmy.Everyone just raved about it in church.Hubby says it's def a keeper.


★★★★★ 2 votes

1 Hr
1 Hr


  • 2 box
    butter cake mix
  • 1 box
    3 0z.lemon jello
  • 1 box
    fruit punch jello
  • 3 stick
    butter(softened unsalted)( for cakes and frosting)
  • 8 oz
    softened cream cheese
  • 7 c
    powdered sugar
  • 1/2 c
    finely diced fresh mango
  • 1/2 c
    finely diced papaya
  • 1/2 c
    finely diced pineapple
  • 1/2 c
    finely diced peaches
  • 3 Tbsp
    whole milk
  • 4
    drops red food coloring in frosting
  • 4
    drops yellow food coloring in cake mix



  1. Preheat oven to 350 degrees.
  2. Mix cake mix according to directions on the box and add half the fruit punch jello to each box as well as half the fruit to each box.Bake for about 25 minutes and soon as the toothpick comes out clean,it's done.Watch your cake closely it burns easily.Remove from oven sit on racks until completely cool.
  3. Frosting:
    Cream cream cheese and butter until smooth.Add 3 tbls.milk(you will need to add more depending on how thick you want it)Add jello and slowly add sugar until its the consistancy you like.Soon as cake is cool frost and enjoy!!!!(THIS CAKE NEEDS TO BE REFRIDGERATED DUE TO THE CREAMCHEESE AND BUTTER CONTENTS)

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