Fruit Cocktail Cake
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 15 servings.
This is my son's favorite cake, and when he asks for it for his special birthday cake, he usually gets it!
It's easy to make, and a good dessert to take to potlucks or social functions. There's always someone who wants the recipe, and I'm more than happy to oblige.
Ingredients
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CAKE:
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1-1/2 cups sugar
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2 cups all-purpose flour
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2 large eggs
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1 teaspoon vanilla extract
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2 tablespoons lemon juice
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2 teaspoons baking soda
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3/4 teaspoon salt
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1 can (16 ounces) fruit cocktail with syrup
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TOPPING:
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1/2 cup packed brown sugar
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1/2 cup sweetened shredded coconut
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SAUCE:
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1/4 cup evaporated milk
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3/4 cup sugar
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1 teaspoon vanilla extract
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1/2 cup butter, cubed
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1/2 cup sweetened shredded coconut
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1/2 cup chopped walnuts
Directions
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1.
In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.
Nutrition Facts
1 piece: 353 calories, 12g fat (6g saturated fat), 46mg cholesterol, 382mg sodium, 60g carbohydrate (45g sugars, 1g fiber), 4g protein.
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