Fruit Cocktail Cake

Some recipes never go out of style; want proof of that? Canned fruit cocktail is the surprise ingredient in our moist and melt-in-your mouth Fruit Cocktail Cake. It's our Test Kitchen's version of the delicious 50's and 60's classic.

Serves: 12

Cooking Time: 30 min

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 (15.25-ounce) can fruit cocktail, undrained
• Whipped topping for garnish
• Maraschino cherries for garnish

Instructions

1. Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
    
2. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in eggs, vanilla, and fruit cocktail; mix well. Spoon into prepared baking dish.
    
3. Bake 30 to 35 minutes or until toothpick comes out dry. Let cool. When ready to serve, add a dollop of whipped topping and a cherry.

Note

We're so into the "fruitiness" of this cake, we like to serve it with lemonade.