Ingredients
Equipment
Method
- Combine the cake mix, melted butter, and eggs in a large bowl until a thick, pliable dough forms. This mixture serves as the sturdy foundation for the fruit toppings.
- Scoop portions of dough onto a lined baking sheet and flatten them slightly to create a wide base for the fruit. The dough should be large enough to hold a full ring without overflowing.
- Press a fruit ring and a cherry firmly into the center of each dough mound to secure them before baking. This step ensures the toppings stay in place as the dough rises and expands. Should the fruit be fresh or canned? Canned fruit is preferred for this recipe because it is pre-softened and carries the consistent sweetness needed for a caramelized finish.
- Bake at 350°F for fifteen minutes until the edges are lightly toasted and the centers are set. You will notice the fruit appearing glossy and the dough becoming a pale golden color when finished.
Nutrition
Notes
Patting the fruit slices dry with a paper towel prevents excess moisture from making the dough soggy during baking. I often use a light sprinkle of brown sugar under the fruit to enhance the caramelization process.