fruit cocktail cake- mom's
(1 rating)
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.
(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For fruit cocktail cake- mom's
-
1 pkg(2 layer size) yellow cake mix
-
1/2 tspcinnamon
-
1 can(16 ounces) fruit cocktail (regular or tropical variety)
-
1 1/2 cflaked coconut
-
2 lgeggs
-
1/2 cbrown sugar, firmly packed
-
1/2 cchopped pecans or walnuts
-
1/2 cbutter
-
1/2 csugar
-
1/2 cevaporated milk
How To Make fruit cocktail cake- mom's
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT