Real Recipes From Real Home Cooks ®

fruit cocktail brunch or anytime cake

(2 ratings)
Recipe by
Susan Seals
Newcastle, OK

This is such a moist cake, contains no oil. It is an old recipe but tastes as good today as it did 30 years ago

(2 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For fruit cocktail brunch or anytime cake

  • 2 c
    sifted all-purpose flour
  • 1 1/2 c
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 16 oz
    can of fruit cocktail
  • 2
    eggs - beaten
  • 1/3 c
    light brown sugar, firmly packed
  • 1/3 c
    flaked cocunut
  • 1/3 c
    chopped walnuts or pecans
  • SAUCE:
  • 1/4 c
  • 1/2 c
    evaporated milk
  • 1 c

How To Make fruit cocktail brunch or anytime cake

  • 1
    Preheat oven to 350 degrees. Grease 13x9x2 pan. For Cake: Into large mixing bowl, combine flour, 1 1/2 cup sugar, soda and salt. In a separate bowl combine beaten eggs and fruit cocktail. Pour eggs and fruit cocktail, including syrup, into dry ingredients, stir until well blended. Pour into greased 13x9x2 pan.
  • 2
    For Topping: Combine brown sugar, coconut and nuts; sprinkle over batter. Bake for 40-45 minutes.
  • 3
    For Sauce: While cake is baking heat together slowly 1/4 cup butter or margarine, 1/2 cup evaporated milk and 1 cup sugar until sugar dissolves and mixture comes to a boil. Pierce top of slightly cooled cake with a fork; drizzle sauce over the top of the cake.
  • 4
    Allow to cool somewhat and enjoy. This was taken off the Label from a can of 16 - 17 oz. Fruit Cocktail over 30 years ago. It was delicious then and even better today.

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