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Mom’s Fruit Cocktail Cake
Mom's Fruit Cocktail Cake
I was given Mom's old cookbook with her famous cake recipe's in it. Here are copies of the three cake's we all grew up on and loved. Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!
Equipment
- 1 Bowl
- 1 Cake Pan 9 by 13
- 1 Rubber Spatula
- 1 Saucepan
- 1 Spoon
Ingredients
Cake Mix
- 2 cups flour
- 1 1/2 cups sugar
- 2 tbsp baking Soda
- 2 eggs beaten
- 1 can fruit cocktail
Topping
- 3/4 cups brown sugar
- 1 stick margarine or butter
- 1 tsp Vanilla
- 1/2 cup canned evaporated milk
- 1/2 cup walnuts if desired
- 1 1/4 cup sweetened shredded coconut if desired
- 3/4 cup Pecans Optional
Instructions
Cake Mix
- Mix all cake Mix together pour in pan & bake in 350` oven 40 - 45 min. until the toothpick comes out dry.
Topping
- Mix everything in pan & heat thoroughly While the cake is still hot, from the oven pour the topping over the cake let cool & enjoy Make the topping: In a saucepan, add butter, brown sugar, sugar, evaporated milk, and vanilla. Pour shredded coconut and pecans or walnuts if you desire. Stir and continue to boil for a few minutes. Pour over the hot cake and smooth it evenly with an offset spatula. Garnish: Top individual slices with Reddi Wip and cherries
Notes
Mind your pan: You can use either a glass or dark pan with this recipe, but grease both before you add the batter. Don’t forget that cake in a dark pan may bake faster than a cake in a glass pan, so set your timer about 5 minutes earlier than the recipe calls for.
Serving: This cake can be served at room temperature or warm. My family likes it best when it’s still oven-warm and ooey-gooey-moist. You can also pop leftover slices in the microwave or toaster oven to rejuvenate them!
Icing: When I make this, I spend about 20 minutes in the kitchen. You can put the cake in the oven to bake, then come back later to make the glaze. But remember: it’s important you add the glaze to a hot cake! About 10 minutes before your cake is set to come out, place your glaze ingredients in your saucepan. You’ll want the ingredients to boil for about 1-2 minutes, then it’s ready to pour.
Fruit Cocktail in Syrup: The simple chemistry of this cake just doesn’t work the same way if you use a fruit cocktail in juice. The fruit cocktail in syrup is important!
Skip the Box: The reason I don’t use boxed cake mix in this particular recipe is that with the simplicity of this recipe, a mix doesn’t really seem like convenience at all! My recipe is quick, easy, and once you try it, you’ll never want to use boxed caked mixes again!Cherries: You’ll only use one can of fruit cocktail, so you know what that means – the kids are going to be fighting over those three maraschino cherries! To stop any arguments, keep a can of Reddi-Wip and a jar of maraschino cherries on hand. When it’s time to serve your cake, just add a dollop of whipped cream and one or two cherries. Crisis averted! This is sage advice handed down straight from my Mom!!!