Awesome Fruit Cocktail Cake Recipes

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.

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.

Steps:

• 1. Cake Batter: Sift together the dry ingredients (flour, sugar, soda, and salt)
• 2. In a separate bowl slightly beat the eggs and add the fruit cocktail, stirring well
• 3. Combine the wet with the dry ingredients mixing well, then pour into a greased and floured 9x13 baking pan.
• 4. Sprinkle: the brown sugar and nuts over the batter
• 5. Bake 350 F for 30 minutes
• 6. Cool slightly in pan while making topping
• 7. Topping: Combine sugar, milk, butter, and vanilla in a saucepan and bring to a boil. Boil for 2 minutes and then add nuts and coconut.
• 8. Distribute the topping over the cake and finish cooling.

Steps:

• Preheat oven 350. Melt 3T butter in saucepan. Throw the pecans in and sautee for a couple of minutes. Put these in a well greased bundt pan. Set aside
• Mix with blender all cake ingredients except fruit cocktail and pineapple. When well blended stop and stir in the pineapple and fruit cocktail. Make sure you followed the instructions like beating the eggs etc. Pour this mixture over pecans in bundt pan. Bake for 35-40 min. Insert toothpick if you are unsure if it is done. Take out and set aside.
• In small saucepan melt butter. Then add sugars and evaporated milk. Cook down until sugars are no longer crystalized.
• Take your cake and poke hole in bottom with toothpick. Pour some of the sauce over the bottom and let sit a min to soak in. Then put it on the cake plate. Poke holes in top of cake with toothpick. Pour the remaining sauce over the cake slowly so it can absorb. It will run and make a puddle on the cake plate, that is ok. This allows those who want it to get more sauce. Enjoy!!!! This is a cake that is better to serve the next day after it has gotten spongy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

Steps:

• 1. Combine Dry Ingredients and stir in egg and fruit cocktail, syrup and all. When well mixed put in an 8" greased square pan. Bake at 325 degrees for 45 to 50 minutes. Frosting is optional, the cake is that good just as a snack cake.

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.

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.