Best Del Monte Fruit Cocktail Cake Recipes

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PAULA DEEN'S FRUIT COCKTAIL CAKE



Paula Deen's Fruit Cocktail Cake image

This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.

Provided by MindiLouWho

Categories     Dessert

Time 55m

Yield 12-15 serving(s)

Number Of Ingredients 15

1 1/4 cups sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 large eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (15 ounce) can fruit cocktail, undrained
1/2 cup sweetened flaked coconut
1 (2 1/4 ounce) bag chopped walnuts (optional)
3/4 cup sugar
1/3 cup butter
1/2 cup evaporated milk or 1/2 cup fat-free half-and-half
1/2 cup sweetened flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350. Lightly grease a 13x9 baking dish.
  • In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
  • In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
  • Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
  • COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.

BEST EVER FRUIT COCKTAIL CAKE



Best Ever Fruit Cocktail Cake image

This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.

Provided by nita 284904 souther

Categories     Dessert

Time 1h5m

Yield 1 CAKE, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 medium size can fruit cocktail in juice (a good brand)
1/2 cup flaked coconut
1/2 cup butter
3/4 cup granulated sugar
1/2 cup evaporated milk (no substitutions)
1 teaspoon pure vanilla extract
1/2 cup flaked coconut
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • CAKE:.
  • Beat sugar, eggs and oil together.
  • Add flour, salt and baking soda.
  • Add fruit cocktail with the juice; mix well.
  • Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
  • Sprinkle coconut over batter.
  • Bake at 350 degrees Fahrenheit for 45 minutes.
  • FROSTING:.
  • Place butter, sugar and evaporated milk in a medium size saucepan.
  • Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
  • Remove from heat.
  • Add vanilla extract, coconut and nuts.
  • Spread mixture onto cake while both are still hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

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.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 19

CAKE:
1-1/2 cups sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16 ounces) fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup sweetened shredded coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • 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 : Calories 353 calories, Fat 12g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 382mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

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