Simple Way to My Big Fat Greek Wedding Bundt Cake Flowers

Flower Garden Cake

In a large mixing bowl, combine the cake mix, the pudding mix, the eggs, the oil, the rum, and the nuts.

Recipe Summary Flower Garden Cake

Dessert prepared with angel cake, fruit and whipped cream.

Ingredients | My Big Fat Greek Wedding Bundt Cake Flowers

1 tablespoon unflavored gelatin

1 cup orange juice, divided

6 eggs, separated

1 ½ cups white sugar, divided

⅓ cup lemon juice

1 (10 inch) angel food cake, cut in cubes

1 (8 ounce) can pineapple chunks, drained

½ cup maraschino cherries, halved

1 cup heavy cream

2 drops green food coloring

2 tablespoons white sugar

Directions

Sprinkle gelatin over 1/2 cup orange juice and let stand. Oil a 10 inch tube pan.

Beat the egg yolks with 3/4 cup sugar. Beat in lemon juice and remaining 1/2 cup orange juice. Transfer to a small saucepan and cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in gelatin mixture.

Beat the egg whites with 3/4 cup sugar until stiff. Fold hot custard into egg whites. Fold in cake pieces and pineapple. Pour mixture into prepared pan. Place cherry halves with a spoon throughout the mixture. Chill in refrigerator overnight.

In a chilled bowl, whip cream, green food coloring and 2 tablespoons sugar with an electric mixer until stiff. Serve unmolded dessert with whipped cream.

Info | My Big Fat Greek Wedding Bundt Cake Flowers

prep: 30 mins cook: 10 mins additional: 7 hrs 20 mins total: 8 hrs Servings: 12 Yield: 1 - 10 inch tube pan

TAG : Flower Garden Cake

Desserts, Fruit Dessert Recipes, Cherry Dessert Recipes,