Fruit Cocktail Cake- Mom's

2
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.

Rating:

★★★★★ 1 vote

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

How to Make Fruit Cocktail Cake- Mom's

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.

Printable Recipe Card

About Fruit Cocktail Cake- Mom's

Course/Dish: Cakes




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