Fruit cocktail cake (m_c-tx)
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box yellow cake mix | |
| 17 | ounces | Fruit cocktail-do not drain |
| 2 | Large eggs | |
| ½ | cup | Evaporated milk |
| ½ | cup | White sugar |
| 2 | cups | Flaked coconut |
| ½ | cup | Packed brown sugar |
| ¼ | pounds | (1 stick) butter |
Directions
TOPPING
In a large bowl combine cake mix, fruit cocktail and liquid, eggs and ¾ cup coconut. Blend well and pour into 9" x 13" x 2" pan. Sprinkle with brown sugar. Bake 45 minutes at 325 or until cake springs back when pressed gently. Meanwhile in small pan, heat milk, white sugar and butter.
Boil 2 minutes, remove from heat and stir in remaining 1¼ cups coconut.
Spoon over hot cake in pan. Serve warm or cold. Really good and moist.