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QUICK & EASY FRUIT COCKTAIL CAKE
Bake up this quick & easy Fruit Cocktail Cake for a delicious holiday dessert. A sweet fruit-juicy cake with a crunchy topping of pecans & coconut.
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
-12 servings
Author
Linda Warren
Ingredients
Cake
2
cups
flour
1-½
cups
sugar
¼
teaspoon
salt
2
teaspoons
baking soda
2
eggs
15
oz
can fruit cocktail,
not drained
½
cup
coconut
Pecan topping
½
cup
brown sugar
½
cup
pecans
Custard Topping
1
stick,
½ cup butter
¾
cup
sugar
¾
cup
evaporated milk
1
teaspoon
vanilla extract
½
cup
coconut flakes
½
cup
pecans
Garnish: Confectioner's sugar
Instructions
Preheat oven to 325 degrees.
In a large bowl, combine all cake ingredients and stir well.
Pour into a 9x13-inch ungreased baking dish.
Sprinkle pecan topping, first brown sugar followed by pecans, on top of cake ingredients.
In a medium saucepan, combine butter, sugar and evaporated milk then allow to boil for 5 minutes.
Remove from heat and add vanilla extract, coconut and pecans.
Pour mixture evenly over pecan topping.
Bake for 40 minutes. Allow to cool on wire rack.
Just before serving, sprinkle with confectioner's sugar.