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
AUNT TOUR'S FRUIT COCKTAIL CAKE
Aunt Tour was my father's oldest sister. She lived to be 101 years old. She was a remarkable person. Helped her mother and 8 siblings survive the Great Depression. Went to college and graduate school. Became the Director of Public Health in Portsmouth, VA. And still managed to be everyone's favorite aunt (there were about 21...
Provided by Susan Feliciano
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. CAKE: Beat eggs; add sugar and oil and mix well. Sift flour, salt, & soda and add to egg mixture. Add fruit cocktail with syrup. Mix with electric mixer until fruit is well mixed.
- 2. Pour into greased and floured tube pan. Bake for 45-50 minutes at 325 degrees. Cool 10 minutes in pan. Remove, and frost while still warm with this topping:
- 3. TOPPING: boil milk, sugar, and butter for about 5 minutes. Add nuts and vanilla. Pour over cake while still warm.
- 4. We like assembling this cake in a large glass bowl. The topping will run down the sides of the cake and collect underneath, where it can be spooned over each slice. If you use a cake plate, let the topping cool somewhat first or it will run all over your cake plate and even drip off.
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 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
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.
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.
AUNTIE'S RED VELVET CAKE!
What a wonderful cake! And the icing... well, I could just eat that straight out of the bowl!
Provided by Krista Hanna
Categories Chocolate
Time 1h
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix sugar, shortening, salt, and baking soda in power mixer with whisk attachment.
- 3. In seperate bowl measure out flour.
- 4. In another bowl mix together eggs, buttermilk, vanilla and vinegar.
- 5. Alternate pouring the flour and buttermilk mixture into the mixing bowl.
- 6. Mix in the cocoa and the red food coloring. Do not over beat.
- 7. Bake in 2 8" round pans for 25 minutes or until toothpick comes out clean.
- 8. Mix all icing ingredients in electric mixer for 15 minutes. *You MUST mix for the full 15 minutes or you WILL be disappointed!
- 9. After the cake is completely cool, layer it up and ice it!
AUNT BEV'S FRUIT COCKTAIL CAKE
This is my favorite cake - it's so simple and moist. I serve it warm with ice cream or whipped topping. My Aunt Bev gave me this recipe along with other recipes for my wedding shower that she gave me over 30 years ago! It's still a favorite!
Provided by DebS 2
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Combine beaten egg and fruit cocktail
- Stir into dry ingredients by hand.
- Pour into a 9X13 greased pan.
- Top with 1/2 C brown sugar and 1/2 chopped nuts.
- Bake for 30 minutes in a 350 degree oven.
Nutrition Facts : Calories 148.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 15.5, Sodium 434.4, Carbohydrate 34.1, Fiber 0.8, Sugar 21.8, Protein 2.3
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