FRUIT COCKTAIL CAKE
I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.
Provided by GrandmaIsCooking
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, sugar, baking soda and salt.
- Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
- Pour into a greased 9 inch x 13 inch pan.
- Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
- This cake is best with Fruit Cocktail Cake Icing #7062.
Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3
FRUIT COCKTAIL CAKE VII
This cake is very moist. It's one of my husband's favorites.
Provided by MARY ANN PUTMAN
Categories Desserts Cakes Sheet Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
- In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
- To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 64.5 g, Cholesterol 55.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 257.7 mg, Sugar 49.3 g
FRUIT COCKTAIL CAKE
This is my son's favorite cake, and when he asks for it for his special birthday cake, he usually gets it! It's easy to make, and a good dessert to take to potlucks or social functions. There's always someone who wants the recipe, and I'm more than happy to oblige.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.
Nutrition Facts : Calories 353 calories, Fat 12g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 382mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
FRUIT COCKTAIL CAKE (FROM A CAKE MIX)
This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)
Provided by newspapergal
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat to 325*.
- Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
- Blend, then beat at medium speed for 2 minutes.
- Pour batter into greased 9x13 pan, or two 8x8 pans.
- Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
- Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
- Serve warm or room temp; stays moist for several days.
FRUIT COCKTAIL CAKE I
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray.
- In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar.
- Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 42.3 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 148.4 mg, Sugar 25.6 g
FRUIT COCKTAIL CAKE
Fruit Cocktail Cake is a from-scratch, old fashioned cake recipe that is easy to make. This moist cake has a simple coconut frosting. It makes a great potluck dessert!
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9x13 pan with cooking spray then dust the pan with flour.
- In a small bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, beat together the eggs, sugar and vanilla.
- Add in the flour mixture and fruit cocktail, beating well.
- Pour the batter into the prepared pan.
- Sprinkle the brown sugar and walnuts on top of the cake.
- Bake for 35-40 minutes or until the cake tests done.
- While the cake is baking, prepare the frosting.
- In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
- Remove the pan from the heat and fold in the coconut.
- As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
- Serve the cake with a dollop of whipped cream and cherry.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 381 kcal, Carbohydrate 58 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 339 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving
FRUIT COCKTAIL CAKE
Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.
Provided by Cyndi
Categories Desserts Cakes Holiday Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
- Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
- Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g
BEST EVER FRUIT COCKTAIL CAKE
This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.
Provided by nita 284904 souther
Categories Dessert
Time 1h5m
Yield 1 CAKE, 10 serving(s)
Number Of Ingredients 14
Steps:
- CAKE:.
- Beat sugar, eggs and oil together.
- Add flour, salt and baking soda.
- Add fruit cocktail with the juice; mix well.
- Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
- Sprinkle coconut over batter.
- Bake at 350 degrees Fahrenheit for 45 minutes.
- FROSTING:.
- Place butter, sugar and evaporated milk in a medium size saucepan.
- Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
- Remove from heat.
- Add vanilla extract, coconut and nuts.
- Spread mixture onto cake while both are still hot.
- Serve warm or at room temperature.
Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6
THE ORIGINAL FRUIT COCKTAIL CAKE-
My Mom gave me this recipe back in the late 1970,s...I make it and take it to church dinners and even people who do not like fruit cocktail love this cake .It is very moist.I all way's make it a day or so ahead .The longer it sit's the better it get's,
Provided by Mary R Morris
Categories Fruit Desserts
Time 45m
Number Of Ingredients 16
Steps:
- 1. Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
- 2. Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.
- 3. Photo of cake mixed up.
- 4. Brown sugar and cocanut toping
- 5. Ready for the oven.
FRUIT COCKTAIL CAKE
This is such a simple and satisfying cake and it really brings simplicity and comfort in this retro dessert. I have had it with no topping and have tried both toppings. All ways are great! It's so special to me because it was given to me from my best friend's (like a sister to me) grandmother who passed on a few months ago. ...
Provided by Annamaria Settanni McDonald
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 24
Steps:
- 1. Preheat oven to 350 degrees. Butter and flour a 9x13 baking pan.
- 2. Whisk together the flour, sugar, baking powder and salt. Stir in the undrained fruit cocktail, beaten egg, and vanilla until well blended. Pour into prepared pan.
- 3. TOPPING OPTION ONE: Mix together the brown sugar, butter, and nuts then sprinkle over the cake batter. Then bake.
- 4. Bake until the cake starts to pull away from the sides sof the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
- 5. IF USING SECOND OPTIONAL TOPPING, Boil all ingredients in a sauce pan for one to two minutes. Pour over hot cake.
- 6. Serve warm with or without ice cream and caramel topping. Also great eaten cooled.
FRUIT COCKTAIL CAKE VI
This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.
Provided by Greg Franchini
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
- To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 77 g, Cholesterol 54.7 mg, Fat 17.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 339.3 mg, Sugar 57.7 g
FRUIT COCKTAIL DUMP CAKE
Steps:
- Preheat oven to 350.
- Drain two cans of the fruit cocktail. In a bowl, mix together the two cans of drained fruit cocktail and the third can (fruit + light syrup). Pour the fruit mixture into a 9 x 13 baking pan prepared with non-stick baking spray.
- Spread fruit into an even layer. Sprinkle the dry cake mix over the fruit and spread into an even layer.
- Drizzle the top of the cake mix with the melted butter, trying to cover as much of the top of the cake mix as possible. Sprinkle with nuts.
- Bake for 48 - 52 minutes until the top of the cake is browned and the filling is gently bubbling around the edges. (Test with a toothpick to make sure there is no raw/liquid batter.)
Nutrition Facts : Calories 432 kcal, ServingSize 1 serving
FRUIT COCKTAIL CAKE II
Steps:
- Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
- Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
- To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 102.5 g, Cholesterol 59 mg, Fat 13 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 5.8 g, Sodium 576.9 mg, Sugar 58.8 g
PAULA DEEN'S FRUIT COCKTAIL CAKE
This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.
Provided by MindiLouWho
Categories Dessert
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Lightly grease a 13x9 baking dish.
- In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
- In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
- Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
- COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.
SIMPLE TINNED FRUIT CAKE
This upside-down fruit salad cake is a quick and easy store cupboard standby with only three ingredients. Fun, frugal and tasty, it's also vegan and fat free.
Provided by Helen Best-Shaw
Categories Baked Goods
Time 45m
Number Of Ingredients 3
Steps:
- Measure out the self-raising flour and sugar. Switch the oven to 170°C (fan)/340°F/Gas Mark 5 to heat up. The cake needs to go into a hot oven, so wait for it to reach the temperature before you start to mix the batter.
- Grease a 8" x 6" cake tin with vegetable oil or cake release spray, and line the bottom with baking paper (greaseproof paper or baking parchment). Lightly oil the top of the paper.
- Arrange the drained fruit in the cake tin.
- Put the flour and sugar in a large mixing bowl and add the juice along with two tbsp cold water. Mix with a spoon or spatula to make a thick batter.
- Spread the batter over the fruit. Then gently shake the cake pan from side to side to spread the batter out. Put in the oven immediately to bake for 35 minutes.
- Test to see if the cake is cooked. When it's ready the top will be golden and springy to touch. A tooth pick pushed into the middle of the cake should come out clean. If not, return the cake to the oven for another 5 minutes before checking again.
- Let the cake stand for 5 minutes to cool and firm up.
- Put a wire cooling rack over the cake and carefully flip it over. Carefully remove the tin. Slowly and carefully peel off the parchment paper using a knife if any fruit gets stuck to it.
Nutrition Facts : Calories 178 kcal, Carbohydrate 41 g, Protein 3 g, Sodium 1 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
FRUIT COCKTAIL CAKE
There's always a can of fruit cocktail lurking in your cupboard that no one wants. Here's a good way to put it to use.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13x9-inch pan.
- In a mixing bowl lightly beat the eggs, then stir in the sugar, baking soda, salt and fruit cocktail with juice.
- Stir in flour, blending well, then turn into the prepared pan.
- Bake for 30- 35 minutes or until cake tester comes out clean.
- Leave cake in pan.
- To make the icing-------------------->>>.
- In a medium saucepan combine sugar, milk and butter and bring to a boil.
- Boil for a minute.
- Stir in vanilla.
- Pour hot syrup over fork poked cake while it is still hot from the oven.
- Serve from pan while still warm or cooled.
Nutrition Facts : Calories 308.5, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 378.2, Carbohydrate 54, Fiber 0.6, Sugar 37.6, Protein 3.6
FAST FRUIT COCKTAIL CAKE
A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.
Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
FRUIT COCKTAIL CAKE
This vintage recipe uses a can of fruit cocktail for its special flavor.
Provided by Stephanie Manley
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Grease an 8x8-inch baking pan.
- Beat the egg, vanilla, and sugar together.
- Then add the flour, baking soda, salt, and fruit cocktail. Stir to combine.
- Pour the batter into the greased 8x8-inch baking pan.
- Sprinkle with brown sugar and pecans.
- Then sprinkle with cinnamon and dot with butter.
- Bake for 30 minutes.
Nutrition Facts : Calories 404 kcal, Carbohydrate 78 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 150 mg, Sodium 250 mg, Fiber 1 g, Sugar 61 g, ServingSize 1 serving
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