Fruit Cocktail Cake- Mom's
We always ate it up, usually before it got cold.
This is a popular recipe in the 1970's and 80's in Northern Indiana.
★★★★★ 1 vote5
1 pkg(2 layer size) yellow cake mix
1 can(s)(16 ounces) fruit cocktail (regular or tropical variety)
1 1/2 cflaked coconut
1/2 cbrown sugar, firmly packed
1/2 cchopped pecans or walnuts
1/2 cevaporated milk
How to Make Fruit Cocktail Cake- Mom's
- 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.
- 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.