Tropical Fruit Cake

Name: Tropical Fruit Cake
Ingredients: 1 can cherry pie filling; 1 large can crushed pineapple undrained; 1 can shredded coconut (3502.); + box white cake mix (dry); 13 sticks margarine melted in 9 x 13 pan before adding top ingredients.; + cup nuts if desired.

From Recipes from our hearth, 1960

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

264Calories

8 gProtein

55 gCarbs

1 gFat

Full nutrition (28 nutrients)

Calories264 kcal

Protein7.7 g

Carbohydrates55 g

Fiber0 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium11 mg

Potassium740 mg

Calcium16 mg

Iron1.2 mg

Magnesium39 mg

Phosphorus198 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A41 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)8.6 mg

Folate78 mcg

Water15 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 8. The excerpt below is the record exactly as published.

TROPICAL FRUIT CAKE 1 can cherry pie filling 1 large can crushed pineapple undrained 1 can shredded coconut (3502. ) + box white cake mix (dry) 13 sticks margarine melted in 9 x 13 pan before adding top ingredients. Layer ingredients and add + cup nuts if desired.

Cook this with the app: pantry check, scaling, and the assistant.