Mignon Cake

SERVES: 8-10
YIELD: 1 cake


  • 1
    (18 ounce) box white cake mix (or french vanilla)
  • 3
    egg whites (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 14
    cup Karo syrup or 1/4 cup other fruit syrup
  • 14
    cup water, to dilute Karo syrup (do not use if using the fruit syrup)
  • 12
  • 12
  • 4 -5
    kiwi (sliced)
  • 12
    cup slivered almonds
  • 16
    ounces Cool Whip


  • Mix and bake the cake according to directions on box using the two – 9” pans.
  • Let cool & slice each cake layer in half so you have 4 cake layers.
  • Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes – ½ hour.
  • Wash and let the fruit dry on paper towel.
  • Place the first cake layer on the plate & spread a layer of Cool Whip.
  • Distribute slices of kiwi evenly over the Cool Whip.
  • Place the next cake layer & repeat until you finish all layers.
  • If you want you can randomly add a few of the other fruits in the middle layer.
  • Cover the top & sides of cake with the remaining Cool Whip.
  • Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
  • Decorate the rest of the cake with the remaining fruit & sliced strawberries.
  • Refrigerate until ready to eat.