Fruit Cocktail Cake- Mom's

By Kathie Carr
@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:

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

1Preheat 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.
2Heat 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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