Fruit Cocktail Bundt Cake Recipes

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:

• 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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
• In a large bowl, mix sugar and melted butter or margarine. Add eggs, and beat well. Mix in flour and vanilla. Stir in fruit cocktail. Pour batter into prepared pans.
• Bake for 25 to 35 minutes, or until cake tests done.

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.

Steps:

• Preheat oven to 350.
• Mix milk, eggs, oil, sugar, applesauce, cinnamon and vanilla until smooth. Mix in pancake mix, one cup at a time. Cut fruit into smaller pieces.
• Grease a bundt pan with shortening. Pour half the batter into pan.
• Layer half the fruit over batter. Pour remaining batter over top and sprinkle with remaining fruit.
• Bake 45-50 minutes. Invert onto a plate.
• Once cooled, sprinkle powdered sugar over top.

Steps:

• Preheat oven to 325 degrees. Lightly grease and flour a 9 x 13 inch baking pan; set aside. Place cake mix, pudding mix, fruit cocktail and its juice, eggs, oil and finely chopped pecans in a large mixing bowl. Blend with an electric mixer on medium speed for 3 minutes. Pour the batter into the prepared baking pan. Combine light brown sugar and coarsely chopped pecans in a small bowl. Sprinkle this over the top of the cake. Bake until the pecans look toasty and the center springs back when lightly touched in the center, about 40-45 minutes. Meanwhile prepare the glaze. Place butter, sugar, cocoa, and milk in a small saucepan over medium heat. Stir and bring to a boil, then remove from the heat and stir in the coarsely chopped pecans. Keep warm. Remove cake from oven and allow to cool in pan for 10 minutes. Spread glaze over warm cake, spreading evenly. Slice and serve warm or at room temperature.

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.

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.

Steps:

• In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8-in. round baking pan. Bake at 325° for 55-60 minutes or until cake tests done. Cool in pan for 5 minutes before removing to a wire rack. Cool completely. Dust with confectioners' sugar if desired. For sauce, combine sugar, butter and milk in a small saucepan; bring to a boil. Cook and stir for 3 minutes. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.

Steps:

• Mix together flour, sugar, eggs, baking soda and fruit cocktail.
• In a separate bowl, mix the brown sugar and nuts.
• Spoon the cake batter into an ungreased 9 X 13 inch cake pan.
• Sprinkle sugar/nut mixure over cake.
• Bake at 325 degrees for 40 minutes.
• When cake is almost done, place the butter, sugar and evaporated milk in a sauce pan.
• Bring to a boil and continue to boil for 5 minutes.
• Add coconut and vanilla.
• As soon as the cake is out of the oven, pour the frosting over the top of the cake.
• Important- both the cake and the frosting must be hot.
• Enjoy warm or room temperature.

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.

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:

• Preheat oven to 350°F.
• In a large mixing bowl cream together the softened margarine and the sugar,.
• Mix well till creamy smooth. Add one egg at a time and beat after each addition.
• In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
• In a separate mixing bowl sift the flour, baking powder and salt together.
• Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
• Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
• Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
• If using non-stick pans then just spray with a little oil spray.
• Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
• Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
• Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
• Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
• Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
• When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.