Fruit Cocktail Cake VII

Fruit Cocktail Cake VII

25
MARY ANN PUTMAN 0

"This cake is very moist. It's one of my husband's favorites."

Ingredients

1 h 5 m {{adjustedServings}} servings 372 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  3. 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.
  4. To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

25
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was very good! I added brown sugar and crushed pecans to top before cooking, my whole family loved it!! Will be making this one again!

Terrific and Easy! Reminds me of mom's recipe except she used 1 tblsp baking powder and 1/4 tsp salt instead of baking soda. Gives it cake consistency. I also made an adjustment to the topping....

If you love a coconut topping and very moist and tender cake with fruit inside, this one's for you. It was excellent! It tastes best still slightly warm or at room temperature. We will definite...