Fruit Cocktail Cake
This cake tastes like a tutti-frutti version of pineapple ?upside-down cake.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (30-ounce) can fruit cocktail in heavy syrup
- 8 tablespoons (1 stick) butter
- 1 cup firmly packed light brown sugar
- 1 (2-layer) package lemon cake mix
- 1 (2-layer) package lemon cake mix
- 2/3 cup water
Directions
Preheat oven to 350°F.
Drain fruit cocktail, reserving 1/3 cup syrup.
Melt the butter in a 17- x 11-inch baking pan. Add brown sugar and mix well. Stir in fruit cocktail. Spread out evenly.
Prepare cake mix using package directions, using reserved syrup and water for 1 cup of the liquid needed. Pour evenly over fruit cocktail mixture.
Bake until cake tests done, about 15 minutes. Let stand to cool for 5 minutes. Invert cake onto large cutting board. Cut into squares.
Secret Tip
When you are testing the cake for doneness, be sure to insert the tester only halfway into the cake. If you insert it too far, it will reach the fruit layer, and you won't get an accurate reading. You may find that because of the moisture in the fruit cocktail, the cake needs an extra minute or two of baking time.
