fruit cocktail cake- mom's
(1 rating)
I don't know where Mom got this recipe but she made it often and could make it quickly if she needed a dessert. We always ate it up, usually before it got cold. Yum...... This is a popular recipe in the 1970's and 80's in Northern Indiana.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For fruit cocktail cake- mom's
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1 pkg(2 layer size) yellow cake mix
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1/2 tspcinnamon
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1 can(16 ounces) fruit cocktail (regular or tropical variety)
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1 1/2 cflaked coconut
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2 lgeggs
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1/2 cbrown sugar, firmly packed
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1/2 cchopped pecans or walnuts
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1/2 cbutter
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1/2 csugar
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1/2 cevaporated milk
How To Make fruit cocktail cake- mom's
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1Preheat oven to 325 degrees. Grease a 9 by 13 inch pan. Combine cake mix, undrained fruit, 1 cup coconut and eggs in a mixer bowl. Then beat at medium speed for 2 minutes. Pour this mixture into the prepared pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes.
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2Heat together butter, sugar and milk. Bring to a boil and boil for 1 minute. Stir in 1/2 cup coconut and mix. Spoon over warm cake. Top with Cool Whip before serving, if desired.
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