Health & Medical Eating & Food

Fruit Cocktail Cake

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Fruit cocktail makes this cake moist and delicious. The cake is baked in a rectangular baking pan, topped with coconut and maraschino cherries.

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  • 2 1/2 cups all-purpose flour
  • 1 can (16 ounces) fruit cocktail, undrained
  • 1 1/4 cups light brown sugar, packed
  • 3 tablespoons shortening
  • 3 tablespoons butter
  • 2 large eggs, beaten
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Topping
  • 1/2 cup flaked coconut
  • 1/2 cup chopped maraschino cherries

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

  • Total Time: 55 minutes
  • Yield: 12 to 16 Servings


Heat the oven to 350° F. Grease and flour a 13x9x2-inch baking pan.

Combine flour, fruit cocktail, brown sugar, butter, shortening, eggs, soda, and vanilla.

Beat at medium speed of electric mixer for 2 minutes.

Spread the batter in the prepared baking pan.

Sprinkle with coconut and maraschino cherries.

Bake for 35 to 40 minutes.

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