fruit cocktail cake- mom's

Name: Fruit Cocktail Cake- Mom's
Prep time: 15 min
Cook time: 45 min
Yield: 12
Ingredients: 1 package(s) (2 layer size) yellow cake mix; 1/2 teaspoon(s) cinnamon; 1 can(s) (16 ounces) fruit cocktail (regular or tropical variety); 1 1/2 cup(s) flaked coconut; 2 large eggs; 1/2 cup(s) brown sugar, firmly packed; 1/2 cup(s) chopped pecans or walnuts; 1/2 cup(s) butter; 1/2 cup(s) sugar; 1/2 cup(s) evaporated milk

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125 Pinches 2 Photos

Kathie Carr

North Liberty, IN

Updated on Apr 20, 2012

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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prep time 15 Min

cook time 45 Min

method ---

yield 12 serving(s)

Ingredients

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

How To Make fruit cocktail cake- mom's

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.

Step 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.
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