MIX FRUIT CAN RECIPES

Name: Fruit Cocktail Cake (from a Cake Mix)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 18 serving(s)
Ingredients: 1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker); 1 (16 ounce) can fruit cocktail, undrained; 1 cup coconut, plus; 1/2 cup coconut; 2 eggs; 1/2 cup brown sugar

FRUIT COCKTAIL CAKE (FROM A CAKE MIX) RECIPE - FOOD.COM

Fruit Cocktail Cake (from a Cake Mix) Recipe - Food.com image

This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) can fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar

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.

Nutrition Facts : Calories 216.9, FatContent 8.5, SaturatedFatContent 4.7, CholesterolContent 21.2, SodiumContent 202.9, CarbohydrateContent 34, FiberContent 1.7, SugarContent 22.5, ProteinContent 2.6

FRUIT COCKTAIL CAKE (FROM A CAKE MIX) RECIPE - FOOD.COM

Fruit Cocktail Cake (from a Cake Mix) Recipe - Food.com image

This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) can fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar

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.

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