A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fruit Cocktail Cake
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- #25767
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
CAKE
1 box (18.25 ounce size) yellow cake mix
1 can (17 ounce size) fruit cocktail in juice, do not drain
2 eggs
3/4 cup coconut flakes
1/2 cup packed brown sugar
TOPPING
1/2 cup evaporated milk
1/2 cup sugar
1/2 cup margarine
1 1/4 cup coconut flakes
directions
CAKE: In a large bowl, combine cake mix, fruit cocktail and liquid, eggs, and coconut. Blend well and pour into 9x13" pan. Sprinkle with brown sugar.
Bake at 325 degrees F for 45 minutes or until cake springs back when pressed gently.
TOPPING: Meanwhile, in small pan, heat milk, white sugar, and margarine. Boil 2 minutes and remove from heat. Stir in coconut. Spoon over hot cake in pan.
cook's notes
Cake may be served hot or cold.
added by
maritab
nutrition data
283 calories, 12 grams fat, 42 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
This is such an easy cake to make but I usually make it with a spice cake mix instead of a yellow cake mix - THAT'S WHEN IT BECOMES A REAL HUSBAND PLEASER!