“From the kitchen of Shug Cupp Cleeton, Moberly MO”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Add margarine and fruit cocktail to dry ingredients. Beat with spoon until mixed well.
  2. Add egg and blend about 2 minutes more.
  3. Pour into 9x13 greased and floured pan. Sprinkle top with mixture of brown sugar, coconut and pecans.
  4. Bake at 350 degrees for 40-50 minutes. Lower oven to 325 degrees for glass pan.
  5. SHORTCUT: Use pre-sifted flour and just stir in other dry ingredients.

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