Fruit Cocktail Cake (from a Cake Mix)
photo by newspapergal
- Ready In:
- 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.
Love this cake. I changed it up and made it gluten free by using a white gluten free cake mix and then only had to bake it for 35 min at 350. My family loved it and wants me to make another one. Big hit at our house. I shared this recipe many times already and told them to come to food.com It was so moist and actually was better the second day for more flavor anyway.
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.