Prep 15 mins
Cook 40 mins
This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)
- 1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
- 1 (16 ounce) can fruit cocktail, undrained
- 1 cup coconut, plus
- 1⁄2 cup coconut
- 2 eggs
- 1⁄2 cup brown sugar
- Preheat to 325*.
- Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
- Blend, then beat at medium speed for 2 minutes.
- Pour batter into greased 9x13 pan, or two 8x8 pans.
- Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
- Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
- Serve warm or room temp; stays moist for several days.
This is a great recipe! I of course can never leave a great recipe alone so I made a couple of additions and changes and it turned out great. I used a banana cake mix (Duncan Hines), regular fruit cocktail and one banana (mashed) other than that everything else was the same. Super moist and flavorful! I admit I wasn't paying attention but I know I baked it a little longer than 45 minutes but that may have been more to do with oven temp than the addition of the banana. But heck, that's why we keep toothpicks isn't it.
For something so fast and easy to make, this was so good. I wanted to use up a yellow cake mix but I had only a 8oz cup of those Del Monte fruit bowls, so I made half the recipe. I just threw everything into the bowl and mixed it together by hand because I didn't want the fruit pieces broken up with a mixer. I like that it doesn't need any oil, yet still turned out so moist. I used only a tiny sprinkling of brown sugar on top, and am glad I didn't use the full amount because it was already sweet enough.
Very easy to make. I added about 1/2 cup yoghurt, and a tsp. of almond extract. The cake mix was white. Very light and delicious. The recipe is open to be creative with. A keeper. :-)