Recipe by Yvonne
"This takes 30 days to prepare the fruit for the cake but it's worth it. It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don't have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter."
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2 cups Friendship Fruit Starter
1 (15 ounce) can
sliced peaches with juice
2 1/2 cups
1 (15 ounce) can
pineapple chunks with juice
2 (10 ounce) jars
2 (18.25 ounce) packages
yellow cake mix
2 (3.4 ounce) packages
instant vanilla pudding mix
1 1/3 cups
I've been making this cake for years and several times haven't had starter. I just started with the first batch of sugar and fruit and trust me, by the second week it's fermented and bubbling. The starter is helpful but not vital or worth the extra time it takes?
The cake was wonderful the second time...
The first time i made it with the rum, and no one would eat it..
so I through away the starter for that, and made it without the rum and it was a HIT!!!
Thank you so much....
This is an old family recipe given to me by an aunt 20 years ago. I was pleased
to find that this version of the recipe tells how to "start" the starter.
My additional comments are that I just put in sliced peaches-- by the time they
have been fermented and stirred for 30 days - there isn't really a need to cut them into
pieces on the front end.
I took a friendship cake to work & even the finikiest guy loved it. One hubby took some
home to his wife and she wants the recipe now.
Mixing up the batter when you're ready to bake is really quick, but I had to
give it a 3 in "Quickness Rating" because of the obvious fruit making time.
The process gives parents a chance to teach about chemical reaction and how
the sugar is used as "energy" teaching wise.
OOOOOh! I was SO excited to find this recipe. I was given a friendship starter years ago and I loved the whole process. I have long since moved away from the area and thought I would never see or taste the recipe again, I was shocked to find the exact same one here, FIRST TRY! Yes, this is time consuming but it's exciting and fun to watch the changes over time. The first time I ever made and ate it I was afraid! (I was still pretty young and the whole fermentation process seemed kind of weird to me) Well, it was delicious and I baked so many of those cakes that people began to run when they saw me coming...(just kidding) anyhow, I'm so happy to find this wonderful recipe again!
I have searched through countless Friendship Cake recipes to find this one. I received starter for this from a friend 10 years ago and I remember this being the moistest, most delicious cake that I had ever had. I was worried that it would actually taste like the holiday fruitcakes that I really don't like but instead I felt like I was in Hawaii enjoying a tropical delight. Thanks for posting this. The coconutwas a key ingredient that is not included in many recipes. I had to make the starter first this time so now it's off to Mom's group with the final product. They've been waiting 8 weeks for this ... I hope they like it as much as I do!
Perfect! My family and friends enjoyed it very much! I made one cake in a 13inch pan as noted in the recipe and one in a bundt pan. I would recommend using a bundt pan.
Here we go, working on batch #4. I almost thought I had KILLED the starter, it wouldn't 'foam up' after adding the pineapple. The addition of 1/2 cup sugar cured that problem! I am adding additional cherries so to arrange on the top of the batter before baking to add a nice touch. I also put a used bean can in the middle of an 8" spring form pan, after baking, it is much easier to serve and using 3 cups batter instead of 4 (so I can create more little ones to share). This is a winner all around!
I am in the 2nd phase of this cake. I made the starter, and then started the cake process. I am in the add pineapple 2nd 10 day phase. It has been 4 days and I see no foam. Is all lost? Is there a way to save my efforts?
* Percent Daily Values are based on a 2,000 calorie diet.
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Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 122
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