Fruit Cocktail Cake
Recipe: #27956
September 05, 2017
Categories: Desserts, Cakes, 5-Minute Prep, Brunch, Mothers Day, Potluck, Romantic Dinner, Oven Bake, Vegetarian, Canned Fruit, Flour, more
"Not sure where my mother got the recipe, but she has been making it for a long time. It’s an easy and low-budget option, but it certainly doesn’t taste like it! And if you’re worried about your calorie intake, you could always make the cake without the icing. I promise you, this is absolutely delicious even without it and it is the way my mom makes this, but hubs loves coconut, so I make the icing! Whatever nuts you have on hand work, doesn't matter at all!"
Original is 12 servings
Ingredients
-
- FOR THE ICING
-
-
-
-
Nutritional
- Serving Size: 1 (150.1 g)
- Calories 417.7
- Total Fat - 17.3 g
- Saturated Fat - 8.3 g
- Cholesterol - 56.1 mg
- Sodium - 338.8 mg
- Total Carbohydrate - 62 g
- Dietary Fiber - 1.9 g
- Sugars - 43.5 g
- Protein - 6.2 g
- Calcium - 37.2 mg
- Iron - 0.9 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE THE CAKE
Step 1
Preheat oven to 325 degrees. Grease and flour a 9×13 pan.
Step 2
Mix all ingredients, except brown sugar and nuts, in a bowl.
Step 3
Pour batter into the pan.
Step 4
Combine brown sugar and nuts; sprinkle over batter.
Step 5
Bake for 40 minutes.
Step 6
Make the icing in the last 5 minutes before cake comes out of oven.
Step 7
Spread icing on cake while hot and cake is just out of the oven.
FOR THE BOILED COCONUT ICING
Step 8
Combine icing ingredients in saucepan and boil for 2 minutes.
Step 9
Spoon over cake while still hot.
Step 10
Let cool and enjoy!
Tips
No special items needed.
0 Reviews
You'll Also Love
