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Tropical Fruit Bars

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 32
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Yellow cake mix makes an easy crust for vanilla baking chips, dried fruit, coconut and cashews. Yum!
Updated Aug 16, 2011
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup butter or margarine, melted
  • 1 egg
  • 1 1/2 cups white vanilla baking chips (from 12-oz bag)
  • 1 bag (7 oz) dried tropical fruit mix, chopped into 1/2-inch pieces
  • 1 cup flaked coconut
  • 1 cup cashew pieces, coarsely chopped
  • 1 can (14 oz) sweetened condensed milk (not evaporated)


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2
    In large bowl, stir cake mix, butter and egg until mixed. Press in bottom of pan. Sprinkle evenly with baking chips, dried fruit, coconut and cashews; lightly press topping. Pour milk evenly over top.
  • 3
    Bake 35 to 40 minutes or until edges and center are golden brown. Cool completely, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    The tropical fruit mix has dried mango, pineapple and papaya in it. You can use any dried fruit mixture.
  • tip 2
    These bars are rich and chewy but not messy. They are perfect to tote to a family picnic.


Nutrition Facts are not available for this recipe
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