|Tropical Fruit Shortcake
A Tupperware recipe, at the Sneaky Kitchen
1 (9 oz.) pkg. single layer yellow cake mix
1 (15 oz) can tropical fruit cocktail
1 tsp. cornstarch
1 8-oz pkg. non-dairy whipped topping
Non-stick cooking spray
1/4 cup toasted coconut
Spray 6-1/4 cup
Heat 'n Serve Container with cooking spray. Pour in batter & microwave on High for 5-7 min.
(depending on microwave power); cake should pull away from sides slightly & be
slightly sticky on top. Rotate cake every 2 min. if no
turntable. Toothpick should test clean when inserted into center of cake.
If needed, microwave an additional min. & check; repeat until done.
Cool 4-5 min.
Drain juice from fruit cocktail; place in
2-cup Micro Pitcher. Mix
corn starch into juice with a Silicone
Spatula. Microwave on High for 2 min. or until slightly
thickened; add to reserved fruit.
Split cake into 2 layers; spread half of fruit mixture
over bottom layer with Spatula, top
with half the toasted coconut & spread whipped topping around edge of cake. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping
& remaining toasted coconut, if