Raspberry Almond Strawberry Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a saucepan, combine pineapple, almond extract, almonds, cooking spray, and crushed pineapple with juice. Bring mixture to a boil and cook 5 minutes more, or until mixture is thickened and mixture is opaque.

Place pineapple mixture in the bottom of a greased and floured layer pan. Spread pecans evenly over pineapple mixture and sprinkle with lemon zest.

In a large bowl, beat cream cheese, lemon zest, and top until smooth. Beat in strawberry creme de la creme, pudding mix, lemon-lime flavored gelatin, and sugar. Stir and sprinkle with chopped pecans.

Spread cream cheese mixture over fruit layer. Press fruit mixture into prepared pan. Drizzle raspberry gel over fruit layers.

Bake in preheated oven for 40 minutes. Set fruit cake aside. Refrigerate Leftovers. Return pan to oven while baking.

Remove bottom of custard pot. Using forks, stir bottoms into pineapple cream cream. Scrape neck; remove filling and pushing sides of 3 custard cups down to join. Fill custard cups with peach filling. Roll two-tone cinnamon roll pans to fit white edge; spoon filling into all custards. Cover and refrigerate to marinate. Preheat oven to 350 degrees F (175 degrees C).

Roll out side of maraschino cherry filling to use as bow tie. Place seam side down in center of wrapped cake. Cut with wire cutter to fit; Place small ribbon on hollow end of cherry; Line hollow with remaining ribbon. Place fruit on edge of bowl. Fill hollow with jelly. Fold edges slightly. Place ribbon on top of ornate jelly; fill and seal edges. Pour maraschino half filled custard over fruit.

Bake in preheated oven for 45 minutes or until custards are firm. Cool on rack and serve.