Fruit Cocktail Dump Cake
This fruit cocktail cake recipe is a classic dump cake that comes together in minutes and tastes glorious once baked.
Servings 8 servings
Calories 432kcal
Ingredients
- 3 15 ounce cans very cherry fruit cocktail
- 1 16.5 ounce box of yellow cake mix
- 1/2 cup butter melted
- 3/4 cup pecan pieces chopped
Instructions
- Preheat oven to 350 ℉. Spray a 9x13 baking pan with non-stick baking spray. Set aside.
- Drain two cans of the fruit cocktail. In a bowl, mix together the two cans of drained fruit cocktail and the third can (fruit + light syrup). Pour the fruit mixture into the prepared baking pan and spread into an even layer.3 15 ounce cans very cherry fruit cocktail
- Sprinkle the dry cake mix over the fruit and spread into an even layer.1 16.5 ounce box of yellow cake mix
- Drizzle the top of the cake mix with the melted butter, trying to cover as much of the top of the cake mix as possible. Sprinkle with nuts.1/2 cup butter, 3/4 cup pecan pieces
- Bake for 45-55 minutes until the top of the cake is golden brown and the filling is gently bubbling around the edges. (Test with a toothpick to make sure there is no liquid cake batter.)
Video
Notes
- You can mix the fruit directly in the baking dish if you don't want to use a bowl. Using a bowl helps prevent mixing in the nonstick cooking spray but isn't required.
- This cake can be baked the day before and refrigerated until ready to eat.
Nutrition
Calories: 432kcal