Friendship Cake

One of Byya's recipes many years ago.

Friendship Cake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • Fruit starter mix:

  • 1 large can sliced peaches

  • 5 cups sugar, divided

  • 1 15-oz. can crushed pineapple

  • 1 16-oz. jar or 2 10-oz. jars maraschino cherries, chopped & undrained

  • Cake mix:

  • 1 box yellow cake mix

  • ¾ cup oil

  • 1 small box vanilla instant pudding

  • 4 eggs

  • 1½ cups strained fruit (from above)

  • 1 cup chopped nuts (optional)


For fruit starter: You will need a wide mouth 1-gallon jar with a lid to hold the starter and to mix the fruit and sugar in. Keep at room temperature. Day #1: Combine peaches and 2 1/2 cups sugar. Stir once a day for the next 10 days. Day #10: Add pineapple and another 2 1/2 cups sugar. Stir each day. Day #20: Add chopped cherries with juice. Stir each day. Day #30: Strain the fruit (do not squeeze the juice from the fruit or your cake will be too dry). You will have enough starter juice for 4 more starts and enough fruit for 2 cakes. Bake the cakes today. Divide remaining starter juice into 4 equal parts. Give to 3 friends and keep one for yourself. Repeat the fruit process (day #30 becomes day #1 again). For cake: Mix all ingredients and pour into bundt cake pan. Bake at 350 degrees for 45-60 minutes or until tooth pick comes out clean. Top will have cracks. Glaze with powered sugar mixed with orange or lemon juice. Tastes good plain also. Give cakes to friends or keep for yourself. Cakes freeze well.


Facebook Conversations