FRUIT COCKTAIL CAKE
Fruit Cocktail Cake is a from-scratch, old fashioned cake recipe that is easy to make. This moist cake has a simple coconut frosting. It makes a great potluck dessert!
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9x13 pan with cooking spray then dust the pan with flour.
- In a small bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, beat together the eggs, sugar and vanilla.
- Add in the flour mixture and fruit cocktail, beating well.
- Pour the batter into the prepared pan.
- Sprinkle the brown sugar and walnuts on top of the cake.
- Bake for 35-40 minutes or until the cake tests done.
- While the cake is baking, prepare the frosting.
- In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
- Remove the pan from the heat and fold in the coconut.
- As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
- Serve the cake with a dollop of whipped cream and cherry.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 381 kcal, Carbohydrate 58 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 339 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
FRUIT COCKTAIL CAKE
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
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
Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.
Provided by Cyndi
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
- Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g
FRUIT COCKTAIL CAKE
I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.
Provided by GrandmaIsCooking
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, baking soda and salt.
- Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
- Pour into a greased 9 inch x 13 inch pan.
- Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
- This cake is best with Fruit Cocktail Cake Icing #7062.
Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3
FRUIT COCKTAIL CAKE ICING
I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Recipe #7061.
Provided by GrandmaIsCooking
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
- Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
- Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Recipe #7061)!
Nutrition Facts : Calories 296.3, Fat 21.4, SaturatedFat 12.3, Cholesterol 42.2, Sodium 116.4, Carbohydrate 27.2, Fiber 1, Sugar 26.2, Protein 1.3
FRUIT COCKTAIL CAKE (FROM A CAKE MIX)
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
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.
FRUIT COCKTAIL CAKE
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
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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