Fruit Cocktail Cake
By jerryn
@jerryn (819)
United States
June 11, 2007 11:54am CST
Here's a easy to fix recipe for a Fruit Cocktail Cake. One of the nurses who took care of me when I had surgery last year shared it with me.
Ingredients:
2 cups Sugar
1 Large Can Fruit Cocktail
2 cups Self Rising Flour
2 Eggs
1 teaspoon Vanilla Extract
Mix all ingredients together in a bowl
Bake in 8x10 greased pan on 350 degrees for 45 minutes.
Topping:
1 cup of Sugar
1 Stick of Butter or Margarine
1 small can of evaporated milk
1 can of coconut
Combine ingredients in a pot except the coconut
Cook over medium heat for 10 minutes
Add in the coconut and pour over top of cake while it's hot.
Enjoy the easy recipe my friends.
4 responses
@prettiemammie (835)
• United States
11 Jun 07
Thanks for sharing this sounds really delicious. Although it sounds like a lot of work too, anyway as they say no pain no gain :).
@juls146 (963)
• India
11 Jun 07
Fruit Cocktail Cake 1
1 box of yellow cake mix
1 box of lemon instant pudding
1/4 cup of oil
4 eggs
1 can fruit cocktail with juice
1 cup of coconut
Beat with electric mixer or by hand 2 to 3 minutes. Pour into a 9 x 13 inch pan. Sprinkle 1/2 cup brown sugar and 1/2 cup nuts on batter. Bake at 350ºF. for 45 minutes.
Fruit Cocktail Cake 2
1 cup of flour
1 cup of sugar
1/4 teaspoon of salt
1 teaspoon of soda
1 egg
2 1/2 cans fruit cocktail, well drained
Sift together flour, sugar, salt and soda. Beat 1 egg and mix with 2 1/2 cans of fruit cocktail. Mix the egg mixture and flour together and put into greased and floured 8 x 8 inch pan. Mix 1/2 cup brown sugar and 1/2 cup chopped nuts and spread on top. Bake at 300ºF. for 1 hour.
Fruit Cocktail Cake 3
1 1/2 cup of sugar
2 cups of flour
1 teaspoon of baking soda
1/2 cup of brown sugar
2 eggs
1 (#303) can fruit cocktail*
1 teaspoon of salt
1/2 cup of nuts, chopped
Topping:
1 cube butter
3/4 cup of sugar
1/2 cup of canned milk
1 teaspoon of vanilla
1 cup of coconut
Combine sugar, flour, soda, salt, eggs and cocktail. Mix well. Pour into 9 x 13 inch greased pan. Combine brown sugar and chopped nuts. Sprinkle over top of cake. Bake at 325ºF. for 40 minutes. TOPPING: Combine butter, sugar and milk in pan; stir until it comes to a boil. Boil 2 minutes. Remove from heat and add vanilla and coconut. Pour over hot cake. * size 303 has four servings totaling 2 cups weighting 15½ ounces
