1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4 1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix

Make cake as directed on package and cool. Crumble cake into large bowl. Add fruits, nuts and frosting prepared according to directions. Toss together until mixture is damp and blended. Pack tightly into foil lined 10 inch tube or loaf pan. Pat down until smooth. Cover with foil and chill in refrigerator at least 24 hours. Cake improves if stored longer. Makes 6 1/2 pounds.