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Fruit Cocktail Cake
A simple twist on a pineapple upside down cake that tastes great, is very easy to execute, and a great compliment to any occasion or meal. This is one of my comfort-food go to recipes.
Prep Time: 00:20
Cook Time: 00:45
1 1/4 c sugar
2 c flour
2 tsp baking soda
1/2 tsp salt
1 can fruit cocktail, with juice
1/3 c chopped walnuts
1/3 c brown sugar, packed
1Preheat oven to 350.
2Prepare a 13 x 9 pan with shortening and flour. Sprinkle the bottom of the pan with walnuts then sprinkle with brown sugar.
3In a medium bowl, combine flour, baking soda, and salt.
4On medium speed, cream sugar and eggs until fluffy. Set mixer to low speed and add dry ingredients from medium bowl slowly until well combined.
5Using a spatula, fold in the fruit cocktail until just combined.
6Bake for 45 minutes or until top is springy and a toothpick comes out clean. Let cool completely before cutting.
Despite being adapted from an upside down cake, do not turn out this cake. Leave it in the pan. Store covered for up to one week.
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