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Fruit Cocktail Cake (from a Cake Mix)

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“This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)”
READY IN:
55mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
  • 1 (16 ounce) can fruit cocktail, undrained
  • 1 cup coconut, plus
  • 12 cup coconut
  • 2 eggs
  • 12 cup brown sugar

Directions

  1. Preheat to 325*.
  2. Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
  3. Blend, then beat at medium speed for 2 minutes.
  4. Pour batter into greased 9x13 pan, or two 8x8 pans.
  5. Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
  6. Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
  7. Serve warm or room temp; stays moist for several days.

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