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
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
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 VII
This cake is very moist. It's one of my husband's favorites.
Provided by MARY ANN PUTMAN
Categories Desserts Cakes Sheet Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
- In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
- To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 64.5 g, Cholesterol 55.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 257.7 mg, Sugar 49.3 g
FRUIT COCKTAIL CAKE VI
This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.
Provided by Greg Franchini
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
- To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 77 g, Cholesterol 54.7 mg, Fat 17.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 339.3 mg, Sugar 57.7 g
FRUIT COCKTAIL COCONUT CAKE
My mother made this all the time when we were growing up. It is very sweet so a little goes a long way. Not a pretty cake but oh so good and easy to prepare. I have frozen this in precut squares and popped in the microwave for a sweet warm treat.
Provided by Old widow
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, fruit cocktail with syrup, 1 cup coconut and eggs in large bowl. Beat at medium speed with electric mixer for 2 minutes.
- Pour into greased 13x9 inch baking pan. Sprinkle with brown sugar.
- Bake at 325 degrees for 45 minutes or until cake springs back when lightly touched.
- In saucepan bring butter, sugar and milk to a boil, boil 2 minutes. Remove from heat, stir in remaining coconut. Spoon over hot cake in pan. Serve warm or cool.
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
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