GRANDMA'S FRUIT COCKTAIL CAKE
Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!
Provided by Kathleen
Categories Dessert
Time 1h
Number Of Ingredients 16
Steps:
- Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
- Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.
Nutrition Facts : Calories 502 kcal, Carbohydrate 79 g, Protein 6 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 466 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 slice
FRUIT COCKTAIL POUND CAKE
This is my recipe It resembles a butter pound cake except it has fruit. A light and moist pound cake, it melts in your mouth. Serve with whipped cream or ice cream...YUM!
Provided by damesangrita
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl cream together the softened margarine and the sugar,.
- Mix well till creamy smooth. Add one egg at a time and beat after each addition.
- In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
- In a separate mixing bowl sift the flour, baking powder and salt together.
- Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
- Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
- Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
- If using non-stick pans then just spray with a little oil spray.
- Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
- Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
- Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
- Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
- Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
- When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.
Nutrition Facts : Calories 248.7, Fat 10.9, SaturatedFat 6.5, Cholesterol 68.4, Sodium 154.1, Carbohydrate 33.3, Fiber 1.1, Sugar 13.2, Protein 4.5
FRUIT COCKTAIL BUNDT CAKE
Make and share this Fruit Cocktail Bundt Cake recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix milk, eggs, oil, sugar, applesauce, cinnamon and vanilla until smooth. Mix in pancake mix, one cup at a time. Cut fruit into smaller pieces.
- Grease a bundt pan with shortening. Pour half the batter into pan.
- Layer half the fruit over batter. Pour remaining batter over top and sprinkle with remaining fruit.
- Bake 45-50 minutes. Invert onto a plate.
- Once cooled, sprinkle powdered sugar over top.
Nutrition Facts : Calories 258.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 40.7, Sodium 424.1, Carbohydrate 47.7, Fiber 1.4, Sugar 22.8, Protein 5.2
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
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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