Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1 can (15 oz / 425g) fruit cocktail, drained
  • 3 large eggs
  • ⅓ cup (80 ml) vegetable oil
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (85g) shredded sweetened coconut
  • ¼ cup (60 ml) reserved fruit cocktail juice
  • ½ cup (50g) chopped nuts (optional; walnuts or pecans)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large bowl, combine cake mix, drained fruit cocktail, eggs, vegetable oil, and vanilla extract. Mix on low for 30 seconds, then medium for 2 minutes.
  3. Pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is warm, sprinkle shredded coconut over the top. Drizzle the reserved fruit cocktail juice over the coconut. If using, sprinkle chopped nuts on top.
  5. Let the cake cool completely in the pan before slicing and serving the Fruit cocktail cake .