Homemade Glazed Fruit Pizza Sheet Cake

Preheat oven to 350 F.

In a medium sized bowl, sift together flour (I live at about 4500 feet—if you live closer to sea level you may want to remove a couple tablespoons of flour), salt, baking powder, and baking soda, set aside.

Using your mixer, cream together the butter and sugar until light in color and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each one. After the eggs are incorporated add the vanilla and the milk. Then slowly mix in the dry ingredients until you have a very sticky dough.

Scoop the dough into a greased jelly roll pan and smooth out to fill the entire pan. Don’t worry if you don’t get it completely smooth, it will even out during cooking. Bake in the preheated oven for aproximately 16-17 minutes or until the top is an even golden color.

While the cake is baking cream together the cream cheese and butter. When they are mixed add the vanilla and the powdered sugar and beat until there are no lumps. Set the frosting aside.

When cake is done remove it from the oven and allow to cool.

While the cake is cooling, make the glaze. In a a sauce pan over medium heat whisk together the 1/2 cup of granulated sugar, juices, and corn starch until it begins to boil. Then cook for one minute whisking constantly. Then turn off the heat and whisk for another 2 minutes. Remove from the stove and allow to cool.

Frost the cooled sugar cookie sheet cake with the cream cheese frosting. Peel and thinly slice the kiwis, then drain the canned fruit.

Arrange the fruit on top of the frosting. Generously brush the glaze over the whole sheet until all the fruit is completely covered.

Chill the fruit pizza in the fridge for at least 20 to 30 minutes before serving.

This can be made ahead and refrigerated for up to 24 hours before serving. You can add any fruits you like but I chose kiwis, pineapples and oranges because they keep well on the fruit pizza if you aren’t going to be serving it right away. Also, using 2 or 3 varieties of canned fruit can be considerably less expensive than using all fresh fruit, especially if it is out of season.