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Test Kitchen Approved

Shortcut Fruitcake

Time: 2 hours 20 minutes

Yield: 16 servings

About

Traditions are all well and good, but if you are short on time to pull it off, you'll need a shortcut. This "they-won't-know-the-difference" Shortcut Fruitcake will be the star of your special occasion dessert spread, and no one will be the wiser that you cut a few corners! Packed with sweet, candied red cherries, candied pineapples, and crunchy pecans, this moist, perfectly glazed fruitcake is a new tradition that everyone will fall for again and again. No matter your schedule, this Shortcut Fruitcake is a loaded and luscious fruity treat and it's time everyone knows just how good it tastes!

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Ingredients

  • For the cake:
  • 1/4 cup flour, plus more, to taste, for dusting the tube pan
  • 1 (8-ounce) container candied or glazed red cherries
  • 1 (16-ounce) package candied fruitcake mix
  • 1 (8-ounce) container candied pineapple, chopped
  • 1 cup dried dates, chopped
  • 1 1/2 cups pecans or walnuts, chopped
  • 1 (13.25-ounce) box spice cake mix
  • 1 (3.5-ounce) box instant vanilla pudding mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • For the glaze:
  • 1/2 cup granulated sugar
  • 1/4 cup buttermilk
  • 1 tablespoon corn syrup
  • 1/4 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • candied or glazed red cherries, optional, to taste, for garnish

Directions

Step 1 -Preheat the oven to 300 degrees F.

Step 2 -Using nonstick cooking spray, grease a 9-10-cup fluted tube pan, then using the extra flour, lightly dust the greased pan.

Step 3 -In a large bowl, add 1 container of the candied red cherries, the candied fruitcake mix, the candied pineapple, the dried dates, the pecans, and 1/4 cup of the reamining flour and toss to combine. Set the fruit mixture aside.

Step 4 -In a separate large bowl, add the spice cake mix, the vanilla pudding mix, the eggs, the vegetable oil, the water, and 1 tablespoon of the vanilla extract and using an electric handheld mixer, beat until smooth, about 3 minutes.

Step 5 -Add the fruit mixture to the cake mixture and fold to combine. The batter will be very stiff.

Step 6 -Add the batter to the prepared tube pan and spread it out evenly.

Step 7 -Bake until a toothpick inserted into the center comes out clean, about 2 hours.

Step 8 -Transfer the baked cake to a wire rack and allow it cool in the pan until it is almost completely cooled.

Step 9 -Turn the almost-cooled cake out onto a wire rack.

Step 10 -In a small saucepan over medium heat, add the sugar, the buttermilk, and the corn syrup and stir to combine.

Step 11 -Simmer the sugar mixture until a smooth glaze forms.

Step 12 -Transfer the glaze mixture from the stove to a separate wire rack.

Step 13 -Immediately add the baking soda and the remaining vanilla extract to the glaze mixture and whisk to combine.

Step 14 -Transfer the cooled cake to a large serving plate.

Step 15 -Evenly pour the glaze over the cooled cake.

Step 16 -Garnish the fruitcake with the extra candied red cherries, slice, and serve.

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