Jeannine’s Fruit Pizza

Serves: 5
Total Calories: 620


1 box yellow cake mix
1/4 cup water
1/4 cup margarine
1/4 cup brown sugar
1/2 cup finely chopped pecans
1 (8-ounce) package cream cheese, room temperature
1 pint whipped cream
sliced strawberries, blueberries, bananas
pineapple chunks, sliced in half
1 small jar apricot preserves
1 1/2 tablespoons water


Combine cake mix, water, margarine, brown sugar, and pecans. Press into 2 pizza pans which have been greased and floured. Bake at 375° until brown. Whip cream cheese and fold into whipped cream. This takes awhile. Spread over cake crust. Drain fruit several hours before using. Soak bananas in pineapple juice and drain. Arrange fruit on crust in pie wedge design or in rows. Combine apricot preserves with water. Glaze fruit. This is a beautiful dessert; looks like a stained glass window.

Nutritional Facts:

Serves: 5
Total Calories: 620
Calories from Fat: 559

This Jeannine’s Fruit Pizza recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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Jeannine’s Fruit Pizza

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