This super moist old-fashioned fruit cocktail cake recipe is made from scratch and a total crowd-pleaser. It's simple, easy to make, and never disappoints.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake, fruit
Servings: 4
Calories: 138kcal
Ingredients
Cake
2cupsself-rising flour
115-ounce canfruit cocktail, undrained
2eggs
1teaspoonvanilla extract
1 1/2cupssugar
Sauce
1/2cupbutter or margarine
1 1/2cupssweetened coconut flakes
1cupsugar
1teaspoonvanilla extract
1cupevaporated milk
1cupchopped pecans
Instructions
Preheat oven to 350. Spray a 9x13 baking dish with cooking spray and set aside.
In a large mixing bowl, place all the cake ingredients and beat at low speed until blended. Scrape down the sides and beat again at low speed for one minute more. Pour the cake batter into the prepared pan.
2 cups self-rising flour, 1 15-ounce can fruit cocktail, undrained, 2 eggs, 1 teaspoon vanilla extract, 1 1/2 cups sugar
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, combine all the sauce ingredients in a medium-sized saucepan. Place over medium heat and bring to a boil, stirring constantly. Once the mixture is boiling, continue stirring and boil for 1-2 minutes.
1 1/2 cups sweetened coconut flakes, 1 cup sugar, 1 teaspoon vanilla extract, 1 cup evaporated milk, 1 cup chopped pecans, 1/2 cup butter or margarine
Pour the sauce over the hot cake and quickly spread it with a spatula for even coverage.