MUSH MUSH Cake Recipe

Ingredients

1 (15 ounce) can cherry pie filling

1 (14 ounce) can crushed pineapple, drained

1 (3.5 ounce) package instant lemonade mix

1 cup pineapple juice

1 cup lemon juice

1 cup cherry juice

1 cup apple juice

1 cup orange juice

1 and 1 cup lemon juice

2 eggs

3 tablespoons white sugar

1 pint heavy cream

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round baking pan.

In a large saucepan, combine cream cheese, 1/3 cup packed brown sugar, 1 cup lemon juice and 1 cup pineapple juice. Blend vigorously and bring to a boil. Remove from heat and let stand for about an hour in the cool water. Mix in lemon juice, lemon juice, cherry juice, orange juice, lemon juice, applesauce and lemon sauce. Stir. Chill.

Pour into prepared pan. Cover and chill in refrigerator. You may want to slightly frost this cake.

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

To make the glaze: Bring two-thirds of filling mixture to a boil and then gradually pour over cake by whisking until evenly coated. Remove from heat and cool cake to room temperature. Spread 2 inches over the top of the cake and sprinkle with remaining citrus fruit glaze. Chill in refrigerator. Repeat with remaining ingredients. Cover and refrigerate fruit in refrigerator. Serve warm or at room temperature.

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Comments

Katy writes:

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I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. I made a few changes just based on what I had in the fridge, but nothing too major. I added lettuce, chilies, and jalapenos. My chicken was around 4.5 pounds, so I only used 2 Tablespoons of dried jalapenos. And only used 2 cloves of diced garlic. I only used 2 jalapenos, but the sauce was lacking. Would have thought there should have been at least 1/2 teaspoon of garlic in there, or it would have lacked flavor.

yuungplum writes:

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This is another recipe I share, Love to make and tweak however you like. I did make some substitutions: instead of icing, I scooped the base of the scooped up marshmellows and I did have to drape them in cheese, sha-ching PIE~