Fruit Cocktail Cake — Granny Thompson Recipe — Throwback Video Series
Fruit Cocktail Cake — Granny Thompson Recipe — Throwback Video Series
Fruit Cocktail Cake
INGREDIENTS
Cake:
1 1/2 cups sugar
• 2 cups all-purpose flour
• 2 large eggs lightly beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 can (16-ounce) fruit cocktail with syrup undrained
Topping:
• 1/2 cup butter
• 1/2 cup brown sugar firmly packed
• 1 cup sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 1 1/2 cups sweetened shredded coconut
• 3/4 cup pecans chopped
Garnish:
• ▢Redi Whip
• ▢maraschino cherries
INSTRUCTIONS
Cake:
1. Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
2. In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Topping:
1. Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
Garnish:
1. Top individual slices of cake with a dollop of Redi Whip and Maraschino cherries.
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Recipe Video:
