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    You are in: Home / Recipes / Paula Deen's Fruit Cocktail Cake Recipe
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    Paula Deen's Fruit Cocktail Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Not So Good Cook's Note:

    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.

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    Units: US | Metric

    COCONUT FROSTING(makes about 1 cup)


    1. 1
      Preheat oven to 350. Lightly grease a 13x9 baking dish.
    2. 2
      In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Paula Deen's Fruit Cocktail Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 378.4
    Calories from Fat 127
    Total Fat 14.2 g
    Saturated Fat 7.0 g
    Cholesterol 47.5 mg
    Sodium 397.9 mg
    Total Carbohydrate 59.9 g
    Dietary Fiber 1.3 g
    Sugars 42.2 g
    Protein 4.3 g

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