Try the li hing cake walk with these original recipes by June Otake, president and owner of Munchies snack shop.

Vegetable-oil nonstick cooking spray

Cake:
1/4 cup li-hing juice
1 boxed white cake mix, such as Duncan Hines Moist Deluxe White Cake
1 box vanilla instant pudding
1/3 cup powdered sugar
1 cup water
4 large eggs (reserve 1 teaspoon egg white for frosting)
1/3 cup vegetable oil

Frosting:
1/4 cup butter
1-2/3 cups powdered sugar
1 tablespoon li-hing juice
2 to 3 teaspoons milk or cream
1 teaspoon reserved egg white

Use an electric mixer on low speed and beat until mixture is moistened. Then, beat on medium for 3 minutes; use a rubber spatula to scrape sides of bowl several times.

Pour batter into two 8-inch pans lightly coated with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 10 minutes. Invert cake onto rack to cool completely.

To prepare frosting: In a medium-sized bowl, cream butter with electric mixer on medium speed. Gradually add powdered sugar, alternating with li-hing juice first and then with milk or cream until of desired spreading consistency. Add egg white and beat well 1 minute (egg white keeps frosting light and fluffy).

To assemble cake, spread frosting between cake layers, and over top and sides of cake. Makes 12 servings.

1/4 cup li-hing juice
1/2 cup chopped li-hing strawberry cranberries
Vegetable-oil nonstick cooking spray

Cake:
1 boxed yellow cake mix, such as Duncan Hines Moist Deluxe Yellow Cake
1 box vanilla instant pudding
1 cup water
4 large eggs
1/3 cup vegetable oil

Glaze:
1/2 cup powdered sugar
2 teaspoons li-hing juice
1 to 2 teaspoons water

In a large mixing bowl, combine all cake ingredients. Use an electric mixer on low speed and beat until mixture is moistened. Then, beat on medium for 3 minutes. Fold in strawberry-cranberry mixture.

Pour batter into bundt pan lightly coated with cooking spray. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 20 minutes. Invert cake onto rack to cool completely.

To prepare glaze: Combine ingredients to make desired drizzling consistency. Drizzle over cooled cake. Makes 12 servings.

1/4 cup li-hing juice
1/2 pound dried apricots
1 cake mix, such as Duncan Hines Moist Deluxe Yellow Cake
Vegetable-oil nonstick cooking spray
1/4 pound butter, melted
1-1/2 cups packed light brown sugar

Lightly coat two 9-inch cake pans with spray. In each pan, arrange half the apricots, cut side up. Drizzle butter over apricots and sprinkle sugar over all. Pour cake batter over all. Tap pans on counter to release air bubbles; poke bubbles with toothpick.

Bake at 325 degrees for 20 to 25 minutes. Cool in pan on a rack for 10 minutes. Invert cake onto a plate. Makes 12 servings.

Note: For mango upside-down cake, substitute dried mango for apricots. For pineapple upside-down cake, substitute 8 pineapple rings (2 small cans) and 8 whole li hing mui for apricots. Arrange fruit in a baking pan and dot each ring with 1 li-hing mui. If desired, place additional li-hing mui around sides of pan.

1/2 cup warm water
4 tablespoons li-hing powder, such as Munchies brand
Paper coffee filter
Strainer

Combine water and li-hing powder. Strain mixture through a paper coffee filter placed in a strainer. The process may take 30 minutes, so do it ahead of time.