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August 31, 2011
Fruit Cocktail Cake
Traditional Cakes & Pies
Prep time:
8 minutesbaking time:
20 to 23 minutes“Cool for summer, this cake was handy in winter, too, when canned fruit was all Grandma had on hand.”
Ingredients
Serves 20
- 1 (2 layers) package yellow cake mix
- 2 large eggs
- 1 (20 ounce) can crushed pineapple in juice, divided
- 1 (15 1/4 ounce) can fruit cocktail in juice
- 1 (3/4 ounce) package lemon instant pudding mix
- 8 ounces whipped topping
Directions
1
Preheat oven to 375°F. Grease and flour a 17 x 11-inch cake pan.
2
Combine the cake mix, eggs, 1⁄4 cup undrained pineapple and the undrained fruit cocktail in a large bowl. Beat with an electric mixer set at medium speed until moistened, about 30 seconds. Scrape sides of bowl. Beat for 2 minutes longer.
3
Spoon batter into prepared cake pan. Bake until the cake springs back when lightly touched and the edges pull from the sides of the pan, about 20 to 23 minutes. Cool in the pan on a wire rack.
4
For the topping, combine remaining undrained pineapple and the pudding mix in a medium bowl and mix well. Fold in whipped topping. Spread over the top of the cooled cake. Chill, covered, until serving time.
Variations(0)
Reviews(1)
grandma's secret
grandma's secret
To decorate this cake for company, Grandma topped it with toasted sweetened coconut. She sprinkled 1 cup sweetened coconut flakes into a skillet and placed the skillet over medium heat. She cooked the coconut, stirring occasionally, until browned. Grandma watched the coconut carefully because she knew that once it began to brown, it cooked quickly. She transferred the coconut to a plate or waxed paper to cool, then sprinkled it over the cake.
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I love this cake. A friend alway made this cake and I never got the recipe. When I purchase Grandma's Kitchen recipes years ago is when I found it. Shared with friends and never got the recipe back. So, happy to find it on the internet. Thanks