Fruit Cocktail Cake Vii 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



Fruit Cocktail Cake image

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

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

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 VII



Fruit Cocktail Cake VII image

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

2 eggs
1 ½ cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 cup white sugar
½ cup butter
⅔ cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract

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 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

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



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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