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
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.
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.
BEST EVER FRUIT COCKTAIL CAKE
This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.
Provided by nita 284904 souther
Categories Dessert
Time 1h5m
Yield 1 CAKE, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6
FRUIT COCKTAIL CAKE VII
This cake is very moist. It's one of my husband's favorites.
Provided by MARY ANN PUTMAN
Categories Desserts Cakes Sheet Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
- 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.
- To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 64.5 g, Cholesterol 55.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 257.7 mg, Sugar 49.3 g
AWESOME FRUIT COCKTAIL CAKE
The recipe that I tweaked came from an old family cookbook that my Momma put together 30 years ago. My Poppa requested it, because I'm the cake maker in the family, and I made it following the recipe. Since then I have tweaked it to the AWESOME level. I hope you enjoy.
Provided by Cynthia Rivers Martinez @Devinesalvage
Categories Cakes
Number Of Ingredients 16
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.
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