Fruit Cocktail Cake
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Fruit Cocktail Cake
Admin Fri Nov 13, 2009 9:37 am
Fruit Cocktail Cake
1 (18.25 ounce) box yellow cake mix
1 (16 ounce) can fruit cocktail in pear nectar
1 cup shredded coconut
2 eggs or 1/2 cup egg substitute
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 13 x 9 inch pan. I use non-stick spray. Bake at 350 degrees for 45 minutes to an hour.
Frosting:
1 small pkge vanilla or cheesecake instant pudding
1 cup milk (skim)
1 8 ounce container of Cool Whip (lowfat)
In a mixing bowl, place one cup milk and instant pudding. Whisk until blended and fold in a container of Cool Whip. Frost cooled cake
1 (18.25 ounce) box yellow cake mix
1 (16 ounce) can fruit cocktail in pear nectar
1 cup shredded coconut
2 eggs or 1/2 cup egg substitute
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 13 x 9 inch pan. I use non-stick spray. Bake at 350 degrees for 45 minutes to an hour.
Frosting:
1 small pkge vanilla or cheesecake instant pudding
1 cup milk (skim)
1 8 ounce container of Cool Whip (lowfat)
In a mixing bowl, place one cup milk and instant pudding. Whisk until blended and fold in a container of Cool Whip. Frost cooled cake
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