I discovered that by adding your favorite fruit smoothie to a regular white cake mix you get a moist cake and some good nutrition. Did I mention how easy this recipe is to make?
A big Mahalo to Julie and the good folks at the Honolulu Jamba Juice corporate office for giving me permission to use my favorite Jamba Juice drink in a cake recipe.
Recently I had some left over smoothie was baking a cake; I got the urge to pour it in the cake I was making. Sometimes you discover these cool things by accident. So that’s my story, and I’m sticking to it.
I chose a Peach Perfection fruit for this cake. The drink is made with peaches, mangoes, strawberries, peach juice, and apple-strawberry juice. This drink adds 3 fruit servings to the whole cake. Go ahead, eat cake. There is no added sugar in the recipe. I had them add a free BOOST to my drink. They have 14 healthy choices: daily vitamin, energy, calcium, antioxidant, omega 3, immunity, heart happy and other boosts. I chose daily vitamin.
You can see the whole list on their website http://www.jambajuice.com/.
Ingredients needed:
- 1 box of white cake mix, any brand
- Cooking oil, vegetable, canola or any light color oil
Follow the directions on the cake mix….add the oil amount called for, add the number of egg whites called for and ½ of the water called for on the box directions
- One 16 ounce Jamba Juice or other fruit smoothie
- A bundt cake pan, otherwise 2 round cake pans
- Pam spray
- Orange food color, use as desired for color
- White prepared frosting in a tub
Preheat the oven to 350 degrees. Spray the pan generously with Pam spray. Set it aside.
Using PAM helps the cake separate from the pan after it is baked
In a large bowl add the package of cake mix. Add the oil, egg whites, water, and food color. To separate the egg whites from the yolk, you have to crack the egg in half quickly. Then pour the yoke from each egg shell until the gooey white runs out. I toss the yolks out or you can save them for another recipe.
Separating an egg white from the yolk
Mix these ingredients together on low speed 30 seconds with a mixer or by hand for 2 minutes. I add the Jamba juice to the cake batter and continue to mix for another 30 seconds or until well blended.
Adding food color to the cake batter
Fill the pan with the cake batter
Pour cake mix into the greased pan and bake about 35 minutes in a bundt pan. Check the cake mix box for cooking times and for different pans.
When the top of the cake starts to crack and the sides of the cake are lightly browned it is time to check if the cake is done. Use a toothpick and dip it into the cake…if it comes out dry the cake is done. If it comes out with wet cake on it continue to cook the cake.
When the cake is baked, I let it sit on the stove top for about 3 minutes. The you can loosen the edges of the cake with a spatula. Place a dish on top of the cake in the pan and flip it over to unmold the cake. Tap the cake pan to be certain the cake does not stick. This is the challenging part.
Turning the cake upside down to unmold it from the pan.
Use a spatula to carefully demold the cake.
Frosting for the cake
Scoop some ready mixed frosting into a bowl and add a few drops of food color to get the desired color for your frosting. Gently frost the top of a warm cake and allow the frosting to drizzle down the sides of the cake. Good luck and enjoy your healthy, moist fruity cake.
