Joyces Fabulous Fruit Cocktail Cake Recipes

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

Fruit Cocktail Cake image

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

Ingredients

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

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)

Provided by newspapergal

Categories Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 6

Fruit Cocktail Cake (from a Cake Mix) image

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.

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

FAST FRUIT COCKTAIL CAKE

A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 9

Fast Fruit Cocktail Cake image

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.

Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 can (15-1/4 ounces) fruit cocktail, undrained
1 egg, lightly beaten
1/2 cup packed brown sugar
1/2 cup chopped walnuts
Whipped cream, optional

FRUIT COCKTAIL CAKE VI

This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.

Provided by Greg Franchini

Categories Desserts Cakes Sheet Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 12

Fruit Cocktail Cake VI image

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.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 77 g, Cholesterol 54.7 mg, Fat 17.3 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 339.3 mg, Sugar 57.7 g

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 pinches salt
2 eggs
1 ½ cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
½ cup brown sugar
½ cup chopped walnuts
¾ cup white sugar
½ cup butter
1 (5 ounce) can evaporated milk
1 (7 ounce) package flaked coconut

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

Fruit Cocktail Cake image

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.

Ingredients

CAKE:
1-1/2 cups sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16 ounces) fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup sweetened shredded coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

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Joyces Fabulous Fruit Cocktail Cake Recipes

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.

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

FAST FRUIT COCKTAIL CAKE

A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.

FRUIT COCKTAIL CAKE VI

This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.

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.

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