Name: Simple Fruit Cake
Ingredients: 1 pkg. yellow cake mix with pudding in mix; 4 c. fresh fruit; 1 c. sugar; 1 pt. whipping cream or Half-and-half

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Simple Fruit Cake

Oven350°F

Time1 hour

Ingredients

1 pkg. yellow cake mix with pudding in mix
4 c. fresh fruit
1 c. sugar
1 pt. whipping cream or Half-and-half

Directions

Prepare

Spray cake pan with Pam.
Add dry cake mix to pan.

Bake

Pour cream over all.
Bake at 350°F for 1 hour.

Nutrition, whole recipe (rough)

100Calories

0 gProtein

5 gFat

13 gCarbs

Counts 2 of 5 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Cake	not in our table	0
Pudding	not in our table	0
Fruit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yellow cake mix with pudding: Provides flour and leavening that give the cake its structure and crumb.
Whipping cream or half-and-half: Adds moisture and richness to the cake as it bakes.
Fresh fruit: Adds moisture, natural sweetness and fruity flavor to the cake.
Sugar: Adds sweetness and helps the top brown during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.