Fruit Cocktail Dessert Recipes

FRUIT COCKTAIL DELIGHT

Steps:

• In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

FRUIT COCKTAIL CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Spray a 9x13 pan with cooking spray then dust the pan with flour.
• In a small bowl, whisk together the flour, baking soda and salt. Set aside.
• In a large bowl, beat together the eggs, sugar and vanilla.
• Add in the flour mixture and fruit cocktail, beating well.
• Pour the batter into the prepared pan.
• Sprinkle the brown sugar and walnuts on top of the cake.
• Bake for 35-40 minutes or until the cake tests done.
• While the cake is baking, prepare the frosting.
• In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
• Remove the pan from the heat and fold in the coconut.
• As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
• Serve the cake with a dollop of whipped cream and cherry.
• Store in an airtight container at room temperature.

PINOY FRUIT SALAD RECIPE

Steps:

• Open the fruit cocktail and drain the syrup by pouring it on a colander. Let the liquid drain totally (around 30 minutes).
• Arrange the drained fruit cocktail in a mixing bowl. Add the table cream, condensed milk, and maraschino cherries.
• Gently fold the mixture until all the ingredients are well distributed. Cover the mixing bowl with sling wrap then refrigerate overnight.
• Remove from the fridge and transfer to a serving bowl.
• Serve. Share and enjoy!

FRUIT COCKTAIL SALAD

Steps:

• Drain the juice out of the canned fruit cocktail. Reserve 1/4 of the fruit cocktail for the top.
• Add fruit cocktail, mini marshmallows, and cool whip to a medium to large sized bowl.
• Stir or fold the cool whip together with the fruit and marshmallows until well combined.
• Serve the salad in a clear glass bowl and flatten the top out with a spatula. Add some extra marshmallows and the reserved fruit cocktail to the top of the salad. This lets people know what is in the salad.
• Makes a total of 10 servings and I used a ½ cup for each serving.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

SIMPLE TINNED FRUIT CAKE

Steps:

• Measure out the self-raising flour and sugar. Switch the oven to 170°C (fan)/340°F/Gas Mark 5 to heat up. The cake needs to go into a hot oven, so wait for it to reach the temperature before you start to mix the batter.
• Grease a 8" x 6" cake tin with vegetable oil or cake release spray, and line the bottom with baking paper (greaseproof paper or baking parchment). Lightly oil the top of the paper.
• Arrange the drained fruit in the cake tin.
• Put the flour and sugar in a large mixing bowl and add the juice along with two tbsp cold water. Mix with a spoon or spatula to make a thick batter.
• Spread the batter over the fruit. Then gently shake the cake pan from side to side to spread the batter out. Put in the oven immediately to bake for 35 minutes.
• Test to see if the cake is cooked. When it's ready the top will be golden and springy to touch. A tooth pick pushed into the middle of the cake should come out clean. If not, return the cake to the oven for another 5 minutes before checking again.
• Let the cake stand for 5 minutes to cool and firm up.
• Put a wire cooling rack over the cake and carefully flip it over. Carefully remove the tin. Slowly and carefully peel off the parchment paper using a knife if any fruit gets stuck to it.

EASY FRUIT COCKTAIL SALAD

Steps:

• Drain the pineapple and mandarin oranges, reserving the juice.
• Wash the fresh fruits and pat dry.
• Slice the apples and bananas.
• Combine the pineapple chunks, mandarin oranges, apples, bananas, strawberries, and grapes in a large bowl and stir.
• Mix the lemon pudding mix with the reserved juice and stir until the pudding mix is dissolved. Pour over the fruit mixture and stir to coat the fruits.
• Chill for an hour before serving.

FRUIT COCKTAIL DESSERT

Steps:

• Preheat oven to 350 degrees F, then lightly coat the inside of a 9"x9" baking pan with cooking spray.
• In a medium bowl, blend the reserved fruit cocktail juice & the cake mix, then gently fold in the fruit, before pouring into the prepared baking pan.
• Bake 40 to 45 minutes or until the top is golden.
• Serve warm, but refrigerate leftovers.

GRANDMA'S FRUIT COCKTAIL CAKE

Steps:

• Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
• In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
• Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

FRUIT COCKTAIL DESSERT

Steps:

• Make lemon jello, use juice from fruit cocktail for part of liquid.
• mash cream cheese and add to jello.
• let set.
• when jello begins to set add fruit cocktail and dream whip.
• pour into a shallow dish.
• put in refrigerator.