Minutes Prep time: 20
Minutes Total time: 75
Servings: 12
Difficulty: easy
FRUITCAKE:
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Butter Golden Cake Mix
7 tablespoons unsalted butter, melted
3 eggs
1/2 cup evaporated milk
1/4 cup water
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups candied mixed fruit bits
1/3 cup chopped pecans
1/3 cup chopped walnuts
ICING:
1 cup plus 1 tablespoon confectioners' sugar
1-1/2 tablespoons whole milk
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 124 mg | 12% |
| Carbohydrate | 56 g | 19% |
| Cholesterol | 70 mg | 23% |
| Total Fat | 18 g | 28% |
| Iron | 1 mg | 7% |
| Calories | 400 kcal | 20% |
| Sodium | 272 mg | 11% |
| Protein | 5 g | 11% |
| Saturated Fat | 7 g | 34% |
| Sugars | 43 g | 4% |
| Vitamin C | 1 mg | 2% |
Preheat oven to 350°. Spray bundt pan with baking spray. In a large bowl beat cake mix, melted butter, eggs, evaporated milk and water with a handheld mixer on low speed for 30 seconds or until moistened. Beat on medium speed for additional 2 minutes. Stir in spices, candied fruit bits and nuts.
Pour batter into pan and smooth top of batter. Bake 32 to 36 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool in pan on wire rack for 15 minutes. Remove from pan and cool completely.
In a small bowl stir together powdered sugar, milk, melted butter and vanilla extract until smooth. Pour icing over top of Pan de Pascua fruitcake. Slice and serve.
Chilean Fruitcake (Pan de Pascua)
