Fruit Cocktail Dump Cake
Fruit Cocktail Dump Cake
Excellent use for canned fruit cocktail. I made this on 22 Nov 2019 exactly as written and it was very much liked. This will be a regular now.
Ingredients
Cake Ingredients
- 1 1/2 cups sugar
- 2 cups all purpose flour
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 can fruit cocktail, undrained, (16 oz / 454 g can)
Topping Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar, packed
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, sweetened
- 3/4 cup pecans, chopped
Garnish Ingredients, as desired
- whipped topping
- maraschino cherries
Instructions
- Preheat your oven to 180 C (350 F), grease a 9x13 baking dish with butter or non stick spray.
- Add all Cake Ingredients to a large mixing bowl and stir to combine.
- Pour batter into the prepared baking dish and spread out evenly.
- Bake for 40 minutes or until a toothpick comes out clean.
- About 10 minutes before the cake is due to come out of the oven, it is time to make the topping. To a saucepan, add all the topping ingredients and set the pan on medium heat.
- Bring to a boil, always stirring, and continue to boil for 2 minutes. Remove from heat and set aside.
- After the cake is removed from the oven, go ahead and pour the topping over the hot cake and spread out evenly.
- Allow cake to cool, then slice, plate, and add a spoon of whipped topping and a maraschino cherry. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe and the original recipe is here.
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