Spring Fruitcocktail Cake From A Mix 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:

• 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:

• 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 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 to 325*. Combine cake mix, fruit cocktail with juices, 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 another 1/2 cup of coconut, and then 1/2 cup of brown sugar, if desired. Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans). Serve warm
• Or use an Orange cake mix,Pineapple,Lemon, white etc. Then frost with the: No guilt cream cheese frosting ! Canned tropical fruit or mandrin oranges can be used too. Just chop up the tropical fruit some first.

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:

• Pre-heat oven to 350 degrees.
• Melt one stick of butter in a microwave safe dish for 1 minute 40 seconds on 50% power.
• Pour entire contents of fruit cocktail cans (juice and all) into a 8 X 11 glass pan that has been sprayed with cooking spray. Spread fruit cocktail evenly on bottom of pan.
• Sprinkle box of yellow cake mix, evenly, over top of fruit cocktail. Do NOT mix cake mix and fruit cocktail. Use the back of a spoon to smooth out cake mix.
• Drizzle melted butter over top of cake mix. (Cake mix does not need to be completely covered in butter).
• (Optional - sprinkle a small amount coconut on top of the cake before baking, photo shows it with coconut).
• Bake on 350 degrees for 45 minutes.

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.