Fruit Salad

Fruit Salad

Dive into a tropical paradise atop this decadent pound cake topping. Juicy chunks of pineapple kissed with sunshine, mingled with sweet mandarin oranges, bursting with citrus delight. Tender frozen strawberries, thawed by summery dreams, add a touch of tartness, while the star of the show, plump peaches from a pie filling’s embrace, weave their warm, syrupy magic. Every bite explodes with contrasting textures, from the soft cake’s gentle crumb to the playful pops of fruit. This fruit salad isn’t just a topping, it’s a celebration, a symphony of summer flavors serenading your palate on a bed of pure pound cake bliss. So grab a spoon, close your eyes, and let each mouthful transport you to a beachside haven, where the sun-kissed sweetness of this tropical fruit salad reigns supreme.


  • Add a sprinkle of chopped toasted almonds for a delightful crunch.
  • Drizzle with honey for an extra touch of sweetness and depth.
  • Garnish with a fresh mint sprig for a pop of color and refreshing aroma.




Fruit Salad

Fruit Salad
A vintage handwritten recipe card for a Fruit Salad made with peach pie filling, frozen strawberries, mandarin oranges, pineapple, and banana.
Print Recipe


  • 1 can peach pie filling
  • 1 box frozen strawberries
  • 1 can Mandarin oranges drained
  • 1 can chunk pineapple drained
  • 2 bananas sliced


  • Mix and serve on top of pound cake.

Kitchen Helper 2

Retro Mixing Bowls
Wooden Spoons
Serving Bowl
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Fruit, Pound Cake, Salad


This recipe is from Betty Jo Whitehead, October 31, 1978. 

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