Mommas Fruit Cocktail Cake Recipes

Steps:

• Drain the fruit, beating the juice with the egg till creamy.
• Add the flour, sugar, baking soda and salt.
• Fold in the fruit.
• Pour into a greased 8 x 8 inch pan. Top with nuts and brown sugar.
• Bake for 35 minute at 350.
• Serve with dollops of fresh whipped cream.

Steps:

• 1. Sift all dry ingredients together ,then add beaten eggs and fruit cocktail with juice.Mix together. Pour in to a 9x13 inch pan that has been greased and floured or sprayed with Bakers Joy or non stick spray ,I use Bakers Joy.Sprinkle cake batter with brown sugar and coconut .Bake at 350 degrees for about 30-35 minutes ,till tooth pick test clean
• 2. Let cake cool for about 30 minutes .While cake is cooling make the icing.Put butter ,sugar and evaporated milk in a sauce pan and bring to a boil.Boil about 2 minutes.Remove from heat ,add vanilla extract ,coconut and nuts .Mix and spread on cooled cake.After cake and icing is totaly cooled cover with foil or if your cake pan has a cover use it.This cake is best if made a day or two before serving.This cake travels very well.
• 3. Photo of cake mixed up.
• 4. Brown sugar and cocanut toping
• 5. Ready for the oven.

Steps:

• 1. Preheat oven to 325 degrees. Grease a 9 by 13 inch pan. Combine cake mix, undrained fruit, 1 cup coconut and eggs in a mixer bowl. Then beat at medium speed for 2 minutes. Pour this mixture into the prepared pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes.
• 2. Heat together butter, sugar and milk. Bring to a boil and boil for 1 minute. Stir in 1/2 cup coconut and mix. Spoon over warm cake. Top with Cool Whip before serving, if desired.

Steps:

• 1. Preheat oven to 375. Butter a 9x13 inch baking dish.
• 2. Beat eggs and sugar. Add fruit cocktail with the juice. Mix salt, flour and baking soda together and add to creamed mixture. Pour into pan.
• 3. Sprinkle nuts over cake and pat down gently, Sprinkle the brown sugar over all. Bake at 375 for 30-45 minutes until down. Remove from Oven and sprinkle coconut in an even layer over cake.
• 4. Bring icing ingredients to a boil, and pour icing over hot cake.

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 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.