522 fruit cake recipes

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

Pumpkin-shaped Halloween cake made from two chocolate bundt cakes stacked together, frosted orange with a banana stem and fruit roll-up jack-o-lantern face.

Angel food cake hollowed out and stuffed with whipped cream, pineapple, strawberries, coconut, and blueberries, then frosted and topped with kiwi. A stunning no-bake dessert that feeds a crowd.

An exotic and decadent cake that is made with the wonderful fruit taste of passionfruit.

Friendship cake using yellow cake mix, vanilla pudding, brandied starter fruit, raisins, and pecans baked in a Bundt pan. The shortcut version of the gifted-starter holiday cake.

A show-stopping heart-shaped cake for Valentine's Day made from one square and one round cake, frosted in pink vanilla buttercream and covered in tinted coconut. Decorated with gumdrop hearts and fruit roll bows.

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Chocolate cannoli cake turns the Italian classic into a layered loaf: butter cake split and filled with a sweet ricotta cannoli cream studded with chocolate chips and dried fruit, then drizzled with chocolate sauce.

Hawaiian wedding cake with a pudding-cream cheese layer, fruit cocktail, crushed pineapple, walnuts, coconut, and whipped cream on a sheet cake base.

Old fashioned shortcake with tender buttermilk biscuits split, buttered, and layered with sweetened fruit and whipped cream. A classic summer dessert that beats any sponge cake bakery version.

A tropical banana cake made with cake mix, fruit cocktail, and coconut, topped with a pecan brown sugar crunch and a buttery coconut glaze poured over warm. Serves 12 to 16.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

A cherry pie with an easy to prep. coconut crumb topping.