fruit cocktail brunch or anytime cake
(2 RATINGS)
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
No Image
prep time
15 Min
cook time
45 Min
method
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yield
12 serving(s)
Ingredients
- 2 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 16 ounces can of fruit cocktail
- 2 - eggs - beaten
- TOPPING:
- 1/3 cup light brown sugar, firmly packed
- 1/3 cup flaked cocunut
- 1/3 cup chopped walnuts or pecans
- SAUCE:
- 1/4 cup butter
- 1/2 cup evaporated milk
- 1 cup sugar
How To Make fruit cocktail brunch or anytime cake
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Step 1Preheat 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.
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Step 2For Topping: Combine brown sugar, coconut and nuts; sprinkle over batter. Bake for 40-45 minutes.
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Step 3For 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.
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Step 4Allow 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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