Fruit Cocktail Cake Best Dump Cake Ever Recipes

GRANDMA'S FRUIT COCKTAIL CAKE

Grandma's Fruit Cocktail Cake image

Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!

Provided by Kathleen

Categories Dessert

Time 1h

Number Of Ingredients 16

Ingredients

1 1/2 cups sugar
2 cups all-purpose flour
2 large eggs (lightly beaten)
2 teaspoons vanilla
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16-ounce) fruit cocktail with syrup (undrained)
1/2 cup butter
1/2 cup brown sugar (firmly packed)
1 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut
3/4 cup pecans (chopped)
Reddi Wip
maraschino cherries

Steps:

Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

Nutrition Facts : Calories 502 kcal, Carbohydrate 79 g, Protein 6 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 466 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 slice

THE ORIGINAL FRUIT COCKTAIL CAKE-

The Original Fruit Cocktail Cake- image

My Mom gave me this recipe back in the late 1970,s...I make it and take it to church dinners and even people who do not like fruit cocktail love this cake .It is very moist.I all way's make it a day or so ahead .The longer it sit's the better it get's,

Provided by Mary R Morris

Categories Fruit Desserts

Time 45m

Number Of Ingredients 16

Ingredients

1 1/2 c sugar
2 large eggs beaten
1 can(s) fruit cocktail in heavy syrup(15.4 oz can)
1 tsp salt
2 tsp baking soda
2 c all purpose flour
1/4 c light brown sugar
1/2 coconut
personal note::i often add a 1/4 cup of chopped marshino cherries to the batter if i have some .be sure to cut in half or fourths..
ICING
3/4 c sugar
1/2 c evaporated milk
1 tsp vanilla extract
1/2 c coconut
3/4 c chopped pecans or walnuts
1 stick butter(-real butter works best )

Steps:

1. Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
2. Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.
3. Photo of cake mixed up.
4. Brown sugar and cocanut toping
5. Ready for the oven.

FRUIT COCKTAIL CAKE I

Fruit Cocktail Cake I image

A lovely fruit cocktail cake, simple and delicious.

Provided by Karen Birchfield

Categories Desserts Cakes

Time 1h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1 cup white sugar
½ teaspoon salt
1 teaspoon baking powder
1 egg
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Steps:

Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray.
In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar.
Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 42.3 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 148.4 mg, Sugar 25.6 g

BEST EVER FRUIT COCKTAIL CAKE

Best Ever Fruit Cocktail Cake image

This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.

Provided by nita 284904 souther

Categories Dessert

Time 1h5m

Yield 1 CAKE, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 medium size can fruit cocktail in juice (a good brand)
1/2 cup flaked coconut
1/2 cup butter
3/4 cup granulated sugar
1/2 cup evaporated milk (no substitutions)
1 teaspoon pure vanilla extract
1/2 cup flaked coconut
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

CAKE:.
Beat sugar, eggs and oil together.
Add flour, salt and baking soda.
Add fruit cocktail with the juice; mix well.
Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
Sprinkle coconut over batter.
Bake at 350 degrees Fahrenheit for 45 minutes.
FROSTING:.
Place butter, sugar and evaporated milk in a medium size saucepan.
Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
Remove from heat.
Add vanilla extract, coconut and nuts.
Spread mixture onto cake while both are still hot.
Serve warm or at room temperature.

Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6