What’s your definition of a perfect Fourth of July dessert?

Is it light and refreshing?
Does it look festive but without any of food coloring or other additives?
Can you make it ahead?
Is it relatively healthy?
Does it sit on a picnic table for a couple hours without melting, wilting, or – heaven forbid! – poisoning anyone?
Is it fun to eat for kids of all ages?
Or is it all of the above?

If you answered “all of the above,” (and you really should have if you want to make your picnic prep easier this weekend) this is the recipe for you! For the dessert lover, each skewer contains a few generous bites of sweet, Simple Mills cake, and for the healthy eater, those cake bites are accentuated by bites of juicy, ripe fruit.

But, maybe best of all, for the cook, this dish could not be easier to prepare! You simple mix, bake, and freeze the cake, and cut it into cubes. Then wash and cut your fruit, grab your skewers, and, assemble the kebabs. You can even get the kids in the kitchen to help make them (just keep an eye on those pointy ends of the skewers relative to everyone’s eyeballs)!

These kebabs tick all of the boxes for a fun and easy summer treat, but most of all, they are delicious!!

Cake and Fruit Kebabs

Ingredients

  1. 3 large eggs
  2. 1/3 cup oil
  3. ¼ cup water
  4. ½ Tablespoon vanilla extract
  5. 1 box Simple Mills vanilla cake mix
  6. 2-4 bananas, chopped in 1” slices
  7. 1 pint blueberries, rinsed and dried
  8. 1 pint strawberries, hulled, rinsed and dried. Cut the larger berries in half.

Additional equipment: 1 package of bamboo skewers (available at most grocery stores)

Instructions

  1. Preheat the oven to 350F. Lightly grease an 8x11” baking pan and set aside.
  2. In a large mixing bowl, whisk together the eggs and oil, then continue beating while slowly adding the water until completely incorporated.
  3. Add the cake mix and stir vigorously until all of the dry is incorporated into the wet and no clumps remain.
  4. Pour the batter into the prepared cake pan and bake for 25-30 minutes, until the top is golden brown and a cake tester comes out clean.
  5. Allow the cake to cool completely, then tightly cover with plastic wrap and freeze for at least a few hours, and ideally overnight.
  6. Cut the frozen cake into 1” squares (it does not need to be exact), and thread one onto your first skewer. Follow the cake bite with a hulled strawberry, another piece of cake, two blueberries, another piece of cake, and a slice of banana. If you choose, you can finish with an additional piece of cake.
  7. Serve immediately, or store in the refrigerator in an airtight container until it is time to serve.

Notes:

  • This is a great party dish because you can make the cake up to a week in advance and store it, well sealed with plastic wrap, in the freezer until it is time to assemble the kebabs.
  • If you want to serve these with a dipping sauce, an easy and delicious option is dairy-free whipped cream.

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You can find more amazing recipes by Nora on her blog, A Clean Bake.

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