Fruit Pizza

It looks like a pizza -- but it sure doesn't taste like one. There's a chewy crust, soft whipped topping, and then fruit -- lots of fresh fruit. Recipe is from The Cake Mix Doctor by Anne Byrn, who suggests prebaking the crust, then setting out the whipped topping and bowls of prepared fruit for a gret backyard birthday party activity.

• Ready In: 42 mins
• Serves: 16

Ingredients

• Crust

• 1 (18 1/4ounce) package  yellow cake mix
• 1⁄4 cup water
• 1⁄4 cup  packed light brown sugar
• 4  tablespoons butter, melted (1/2 stick)
• 2  large eggs

• Topping

• 1 (16 ounce) container  frozen whipped topping, thawed
• 2  cups  sliced fresh strawberries
• 2  cups  thinly sliced bananas
• 1  cup  sliced kiwi
• 1  cup seedless grapes, halver

• Glaze

• 1⁄2 cup  apricot preserves
• 2  tablespoons water

Directions

1. Preheat oven to 350 degrees F. Place one rack in the top of the oven and another in the center. Spray two 12- to 14-inch pizza pans or one 16- by 11-inch jelly roll pan with vegetable oil spray. Line pans with parchment paper or waxed paper and lightly mist with the oil spray, then dust with flour.
2. Place the cake mix, water, brown sugar, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed until well blended, 1-2 minutes. The dough will be stiff and sticky. With rubber spatula, spread the dough onto the bottom and sides of the prepared pans. Place one pizza pan on each rack of the oven or, if using the jelly-roll pan, place on center rack.
3. Bake until crust is light brown and feels firm in the center when lightly pressed with your finger, 18-22 mniutes. Take care not to overbake the crust on the top rack. remove pans from oven and place on wire racks to cool completely, 1 hour.
4. For the topping, spread the cooled pizza crusts with the whipped topping and then arrange the fruit over the top in concentric circles. If using the jelly roll pan, mix the fruit together in a medium bowl and spoon it evenly over the topping.
5. Place the apricot preserves and the water in a small saucepan over low heat, and stir until mixture warms. Remove pan from heat and strain, discarding apricot solids. Brush the strained glaze over the fruit. Place the pizzas in the refrigerator and chill, uncovered, until serving time, at least 1 hour.
6. Leftovers may be stored in the refrigertor, covered with plastic wrap, for up to 1 week.