Name: YOLA HOLLEMAN’S FRUIT COCKTAIL CAKE WITH TOPPING
Ingredients: 2 C flour; 2 C sugar; 2 eggs; 2 tsp baking soda; ¼ tsp salt; 17 oz can fruit cocktail (undrained); Topping; Preheat oven to 375o. Combine flour (sugar, eggs, baking soda, salt, and fruit cocktail and juice in a large bowl and beat by hand or with electric mixer on medium speed for 5 minutes. Pour batter into a greased and floured 13x9x2 inch baking pan and bake 45 minutes. Pour Topping on cake. Allow cake to cool for 2 hours before slicing.); 2 sticks (1 C butter); 1 C sugar; 1 C evaporated milk; ½ C chopped pecans; 1 C shredded coconut; 1 tsp vanilla extract

[July 19, 2015] This was an interesting cake to watch bake. You expect a cake to come out of the oven finished. This is not what happens with this cake. “Pour topping on cake.” The topping simmered and splattered around the edges. We’d commented that according to the recipe it was a dry cake but then we watched it suck up a cup of butter as it was simmering and splattering. What fun!

Print Recipe

YOLA HOLLEMAN’S FRUIT COCKTAIL CAKE WITH TOPPING

Makes a 13x9x2 inch cake—24 servings

Ingredients

2 C flour
2 C sugar
2 eggs
2 tsp baking soda
¼ tsp salt
17 oz can fruit cocktail undrained
Topping
Preheat oven to 375o. Combine flour sugar, eggs, baking soda, salt, and fruit cocktail and juice in a large bowl and beat by hand or with electric mixer on medium speed for 5 minutes. Pour batter into a greased and floured 13x9x2 inch baking pan and bake 45 minutes. Pour Topping on cake. Allow cake to cool for 2 hours before slicing.

TOPPING

2 sticks 1 C butter
1 C sugar
1 C evaporated milk
½ C chopped pecans
1 C shredded coconut
1 tsp vanilla extract

Instructions

Preheat oven to 375o. Combine flour, sugar, eggs, baking soda, salt, and fruit cocktail and juice in a large bowl and beat by hand or with electric mixer on medium speed for 5 minutes. Pour batter into a greased and floured 13x9x2 inch baking pan and bake 45 minutes. Pour Topping on cake. Allow cake to cool for 2 hours before slicing.

TOPPING: Combine butter, sugar, and evaporated milk in a saucepan and boil for 10 minutes. “Be careful or mixture will overflow.” Remove from heat, add pecans, coconut, and vanilla, and pour over warm cake while Topping is hot.

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2 Responses

You know…it’s an odd thing…but I’ve started looking for a replacement 9×13 pan, and haven’t found one in local stores. 9×11, but not 9×13.
I haven’t gone to any of the stores that specialize in kitchen equipment, but the 9×13 have always been so standard that I find it really strange that the grocery stores I shop in don’t have them.