fruit-cocktail-cake-ii

Fruit Cocktail Cake II

3 Reviews Add a Pic
JJOHN32
Recipe by  JJOHN32

“An easy cake to put together, the fruit cocktail makes it very moist.”

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Ingredients

Adjust Servings

Original recipe yields 9 inch round cake

Directions

  1. 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.
  2. Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
  3. 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.

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Reviews (3)

Rate This Recipe
DebbieB
21

DebbieB

This cake was very easy to make. There is, however, an error (probably a typo) in the time stated to bake it. There's no way in the world that it will be ready in 15-20 minutes. It took about 1 hour and 20 minutes in my oven and I think that's closer to what you would expect for a cake with all the moistness of this one (a lot of canned fruit!). Nevertheless, we really enjoyed it, hot from the oven.

TLGLASCO
14

TLGLASCO

My grandmother has been baking this cake, for over thirty years. This is my family's favorite cake. Using real butter instead of margarine really makes a difference in the flavor of the frosting.

Katie H
2

Katie H

I added 1/4 c. melted butter b/c the batter tasted a little "floury". It made the cake very moist. Also, it was WAY too much batter for one 9" pan - I put it in two and it was perfect - made a nice layer cake. Only took 30 min. to cook. Very good...recommend eating with ice cream!

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 539 cal
  • 27%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 102.5 g
  • 33%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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