A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 can (15-1/4 ounces) fruit cocktail, undrained
- 1 egg, lightly beaten
- 1/2 cup packed brown sugar
- 1/2 cup chopped walnuts
- Whipped cream, optional
- In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 9 servings.
Originally published as Fast Fruit Cocktail Cake in Quick Cooking September/October 1998, p52
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Reviewed May. 8, 2012
"Add 1/2 tsp cinnomon to cake mixture and also another 1/2 tsp to nut topping, great"