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–+ servings

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

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.