Fruit Cocktail Cake VI Recipe - Allrecipes.com
Fruit Cocktail Cake VI Recipe
  • READY IN 1 hr

Fruit Cocktail Cake VI

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2003

My girlfriend had given me a fruit cocktail recipe a few months back but it just wasn't coming out right whenever I baked it. I decided to search the site and saw this recipe. I baked it on Christmas day, this cake is SLAMMING. When my husband keeps going back for more you know its good. I bake an extra one and took it to work and it was gone in no time. Very, very good. I will definitely keep this one and throw out the one my girlfriend gave me. Thanks

 
Most Helpful Critical Review
Aug 25, 2009

This has potential. Far to much butter in the "glaze" topping. Far too much baking soda in cake batter. This cake would be much better without the topping. Just thinly iced with a cream cheese icing. Or a thin glaze over the top if you bake this in a bundt pan.

 
Sep 20, 2003

This is a GREAT cake. I made a few modifications. I added a teaspoon of vanilla to the "cake". I didn't have evaporated milk for the topping so I used sweetened condensed milk and omitted the sugar. It was fabulous--my family loved it. Definitely a "keeper".

 
Apr 07, 2008

This has to be the easiest recipe to follow and the best cake we have ever eaten! I added extra coconut and nuts because I can not get enough of those ingredients. The topping is just as wonderful as the cake. A very old fashioned flavor. Love it!

 
Aug 26, 2003

Excellent taste, although very rich. I thought a 9X13 dish would last a long time. . . Ha!. . . Not at our house! Thanks, Nannie

 
Dec 21, 2002

Great tasting cake - great blend of flavors.

 
Nov 27, 2009

I made the changes (added vanilla to cake, added more chopped nuts) which others had suggested. Very good flavor, moist! Thanks for this recipe!

 
Feb 23, 2009

Very similar to my "family" recipe. Quick to mix together & get in the pan. Didn't use the nuts, but added a few handsful of crushed cornflakes to the topping. Hubby loved it & we will take some to the neighbor's tonight-I know she's going to ask for the recipe!

 

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Nutrition

  • Calories
  • 474 kcal
  • 24%
  • Carbohydrates
  • 77 g
  • 25%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 404 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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