Fruit Cocktail Cake
Ingredients:
Directions:
You will have more then enough topping, where you will have some left overs, that will make a great snack, for you.
- 1 package of yellow cake mix
- 2 large eggs
- 1 (20 ounce) can of crushed pineapple, in juice
- 1 (15 ounce) can of fruit cocktail, in juice
- 1 package of lemon instant pudding mix
- 1 8 oz. whipped topping
Directions:
- Preheat ove to 375 degrees.
- Spray cooking spray, into a 13x9 cake pan.
- Mix the cake mix, eggs, fruit cocktail, and 1/4 cup of pineapple, in a large mixing bowl.
- Beat it with an electric mixer.
- Set mixer to medium.
- Mix it for at least 30 second.
- Scrape sides of the bowl
- Beat for another 2 minutes, until thoroughly mixed.
- Spoon batter into the cake pan.
- Bake approx. 20 to 23 minutes, until the cake springs back when lightly touched and edges pull away from the
- sides of the pan.
- Let the cake COOL, on the Wire Race.
- For the topping, combine the remaining pineapple and the pudding mix, in the medium mixing bowl, and mix well.
- Then fold in whipped topping.
- After mixed, spread it over the cooled, cocktail cake.
- Cover it and chill it until you are ready to service it.
You will have more then enough topping, where you will have some left overs, that will make a great snack, for you.
| fruit_cocktail_cake.pdf |
