Fruit Cocktail Cake Iii Recipes

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FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

This is my son's favorite cake, and when he asks for it for his special birthday cake, he usually gets it! It's easy to make, and a good dessert to take to potlucks or social functions. There's always someone who wants the recipe, and I'm more than happy to oblige.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 19

CAKE:
1-1/2 cups sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16 ounces) fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup sweetened shredded coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

Nutrition Facts : Calories 353 calories, Fat 12g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 382mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

FRUIT COCKTAIL CAKE III



Fruit Cocktail Cake III image

This fruit cocktail is different than other recipes in that it has butter added. It does make a difference!

Provided by Glenda

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 18

Number Of Ingredients 6

1 ½ cups white sugar
½ cup butter, melted
2 eggs
2 cups self-rising flour
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  • In a large bowl, mix sugar and melted butter or margarine. Add eggs, and beat well. Mix in flour and vanilla. Stir in fruit cocktail. Pour batter into prepared pans.
  • Bake for 25 to 35 minutes, or until cake tests done.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 32.7 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 222 mg, Sugar 16.8 g

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)



Fruit Cocktail Cake (from a Cake Mix) image

This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

Provided by newspapergal

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) can fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar

Steps:

  • Preheat to 325*.
  • Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
  • Blend, then beat at medium speed for 2 minutes.
  • Pour batter into greased 9x13 pan, or two 8x8 pans.
  • Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
  • Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
  • Serve warm or room temp; stays moist for several days.

SIMPLE TINNED FRUIT CAKE



Simple Tinned Fruit Cake image

This upside-down fruit salad cake is a quick and easy store cupboard standby with only three ingredients. Fun, frugal and tasty, it's also vegan and fat free.

Provided by Helen Best-Shaw

Categories     Baked Goods

Time 45m

Number Of Ingredients 3

410 g fruit salad/cocktail in juice
100 g caster sugar (I prefer golden)
185 g self raising flour

Steps:

  • Measure out the self-raising flour and sugar. Switch the oven to 170°C (fan)/340°F/Gas Mark 5 to heat up. The cake needs to go into a hot oven, so wait for it to reach the temperature before you start to mix the batter.
  • Grease a 8" x 6" cake tin with vegetable oil or cake release spray, and line the bottom with baking paper (greaseproof paper or baking parchment). Lightly oil the top of the paper.
  • Arrange the drained fruit in the cake tin.
  • Put the flour and sugar in a large mixing bowl and add the juice along with two tbsp cold water. Mix with a spoon or spatula to make a thick batter.
  • Spread the batter over the fruit. Then gently shake the cake pan from side to side to spread the batter out. Put in the oven immediately to bake for 35 minutes.
  • Test to see if the cake is cooked. When it's ready the top will be golden and springy to touch. A tooth pick pushed into the middle of the cake should come out clean. If not, return the cake to the oven for another 5 minutes before checking again.
  • Let the cake stand for 5 minutes to cool and firm up.
  • Put a wire cooling rack over the cake and carefully flip it over. Carefully remove the tin. Slowly and carefully peel off the parchment paper using a knife if any fruit gets stuck to it.

Nutrition Facts : Calories 178 kcal, Carbohydrate 41 g, Protein 3 g, Sodium 1 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

FAST FRUIT COCKTAIL CAKE



Fast Fruit Cocktail Cake image

A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 can (15-1/4 ounces) fruit cocktail, undrained
1 egg, lightly beaten
1/2 cup packed brown sugar
1/2 cup chopped walnuts
Whipped cream, optional

Steps:

  • In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

FRUIT COCKTAIL CAKE II



Fruit Cocktail Cake II image

An easy cake to put together, the fruit cocktail makes it very moist.

Provided by JJOHN32

Categories     Desserts     Cakes

Yield 9

Number Of Ingredients 11

1 ½ cups white sugar
2 eggs
2 (15.25 ounce) cans fruit cocktail
2 cups self-rising flour
1 teaspoon baking soda
1 cup white sugar
½ cup evaporated milk
¼ cup butter
1 teaspoon vanilla extract
½ cup chopped walnuts
½ cup flaked coconut

Steps:

  • Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
  • Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
  • To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 102.5 g, Cholesterol 59 mg, Fat 13 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 5.8 g, Sodium 576.9 mg, Sugar 58.8 g

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

There's always a can of fruit cocktail lurking in your cupboard that no one wants. Here's a good way to put it to use.

Provided by Mirj2338

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

2 eggs
1 1/2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 (14 ounce) can fruit cocktail-juice
2 cups flour
3/4 cup sugar
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 13x9-inch pan.
  • In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.
  • Stir in flour, blending well, then turn into the prepared pan.
  • Bake for 30- 35 minutes or until cake tester comes out clean.
  • Leave cake in pan.
  • To make the icing-------------------->>>.
  • In a medium saucepan combine sugar, milk and butter and bring to a boil.
  • Boil for a minute.
  • Stir in vanilla.
  • Pour hot syrup over fork poked cake while it is still hot from the oven.
  • Serve from pan while still warm or cooled.

Nutrition Facts : Calories 308.5, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 378.2, Carbohydrate 54, Fiber 0.6, Sugar 37.6, Protein 3.6

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