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Vintage Fruit Cocktail Cake
Satisfy your sweet tooth with this
Vintage Fruit Cocktail Cake
. Nicely balanced flavors and tender texture make it a must-try dessert!
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
12
servings
Ingredients
▢
1 ½
cup
light brown sugar
packed
▢
2
cups
all-purpose flour
▢
2
teaspoons
baking soda
▢
½
teaspoon
salt
▢
2
eggs
lightly beaten
▢
½
cup
chopped pecans
▢
15.25
ounces
canned fruit cocktail in heavy syrup
(not drained)
For the frosting:
▢
½
cup
sweetened shredded coconut
▢
½
cup
butter
(1 stick)
▢
½
cup
evaporated milk
▢
½
cup
light brown sugar
packed
▢
½
teaspoon
vanilla extract
▢
Pinch
salt
Instructions
Preheat the oven to 350. Lightly grease a 9x13 baking pan or dish.
In a large mixing bowl, stir together all ingredients for the cake layer until well combined.
Pour into the prepared pan and bake for 35-40 minutes or until a tester inserted near the center comes out clean.
About 10 minutes before the cake is done, make the frosting.
In a medium saucepan over medium heat, combine all frosting ingredients.
Bring to a boil. Continue boiling, stirring frequently, for two minutes.
Remove the cake from the oven and spread the frosting over the hot cake smoothing it over the top.
Serve the cake warm or at room temperature. Top individual servings with whipped cream if desired.
Notes
Feel free to leave out the pecans if you have nut allergies. The cake will still be delicious.
To store leftovers, cover with plastic wrap or aluminum foil and store in the refrigerator for 3 to 4 days.
Individual portions may be frozen for up to 3 months.
Nutrition
Serving:
1
|
Calories:
379
kcal
|
Carbohydrates:
61
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.3
g
|
Cholesterol:
51
mg
|
Sodium:
384
mg
|
Potassium:
179
mg
|
Fiber:
2
g
|
Sugar:
44
g
|
Vitamin A:
379
IU
|
Vitamin C:
1
mg
|
Calcium:
73
mg
|
Iron:
2
mg