Fruit Cocktail Cake- Mom's

Kathie Carr

By
@kathiecc

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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Serves:

12

Prep:

15 Min

Cook:

45 Min

Ingredients

1 pkg
(2 layer size) yellow cake mix
1/2 tsp
cinnamon
1 can(s)
(16 ounces) fruit cocktail (regular or tropical variety)
1 1/2 c
flaked coconut
2 large
eggs
1/2 c
brown sugar, firmly packed
1/2 c
chopped pecans or walnuts
1/2 c
butter
1/2 c
sugar
1/2 c
evaporated milk

Directions Step-By-Step

1
Preheat 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.
2
Heat 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.

About this Recipe

Course/Dish: Cakes