Real Recipes From Real Home Cooks ®

fruit cocktail cake

(2 ratings)
Recipe by
Patsy Fowler
Anderson, SC

i love fruit cocktail and i love this cake all my family and friends and their kids love it

(2 ratings)
yield 15 -20
prep time 15 Min
cook time 30 Min

Ingredients For fruit cocktail cake

  • 2 c
    self rising flour
  • 1 can
    (15 oz) fruit cocktail in heavy syrup, undrained
  • 2 lg
  • 1 tsp
    vanilla extract
  • 1 1/2 c
  • 1 stick
    butter, unsalted
  • 1 c
    sweetened coconut flakes
  • 1 c
  • 1 tsp
    vanilla extract
  • 1 c
    evaporated milk
  • 1 c
    chopped pecans

How To Make fruit cocktail cake

  • 1
    preheat oven to 350.
  • 2
    spray a 9x13 inch baking dish with nonstick cooking spray (i like the kind that has flour in it).
  • 3
    in a medium bowl, mix together all the cake ingredients at low speed using a stand or handheld electric mixer until thoroughly combined.
  • 4
    if you want to keep your fruit cocktail chunky in the batter, then add it in last after mixing all the other ingredients.
  • 5
    pour cake into baking pan.
  • 6
    bake at 350 for 30-35 minutes (oven time very so check after 30 minutes).
  • 7
    when done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean. using a fork, poke a few holes in the cake. now make the sauce.
  • 8
    combine all the sauce ingredients in a medium saucepan. note: i don't like my chopped pecans to be to big on top of the cake so sometimes i will crush them down to slightly smaller pieces.
  • 9
    turn the heat up and bring it all to a boil for 1 minute.
  • 10
    make sure you spread out the coconut and pecans evenly over the cake.
  • 11
    now dig in. i especially love to eat this cake while it is still warm. but it is good at room temperature to.

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