Family Tested & Approved
FRUIT COCKTAIL CAKE
fruit cocktail, in syrup (15 oz)
SPRINKLE TOPPING (WILL BE THE BOTTOM OF CAKE WHEN SERVED)
brown sugar, firmly packed
BUTTER SAUCE TOPPING
pure vanilla extract
Preheat oven to 350. Spray or grease and flour a tube pan.
Drain fruit cocktail, reserve syrup. Cut grapes in half.
In large bowl, stir together flour, baking soda, salt, and sugar. Beat in Eggs and syrup from fruit cocktail. Fold in the fruit. Pour into prepared pan
Sprinkle batter with brown sugar and pecans.
Bake 35 to 40 minutes until toothpick inserted in center comes out clean.
Make butter sauce topping. Bring butter, sugar, and milk to a boil. Remove from heat and stir in vanilla.
Cool cake in pan on wire rack 5 minutes. Flip cake onto a cake plate. Poke holes with a toothpick in top of cake. Pour slightly cooled butter sauce over cake while hot.