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Fruit Cocktail Dump Cake
I put this recipe because back in 1977 I made a fruit cocktail cake. The same year the Renaissance Center in Detroit was rapping up. My cake turned up like a rock! LOL! I could not get it out of the pan! It was said that my cake landed up as the plaque with the year the building opened.
Ingredients
3 cans fruit cocktail with cherries
1 box butter golden or yellow cake mix
1 ½ sticks unsalted butter
Instructions
Preheat oven to 350 degrees Fahrenheit.
Drain the fruit cocktail mix and pour into a 8 inch square baking dish.
Sprinkle dry cake mix over the top of the fruit, covering it completely.
Melt one stick of butter and pour over the cake, trying to cover as much of the cake mix as possible, it will not cover it all. Take the half stick of butter remaining and cut into pats (single serving size) and place pats on any dry spots remaining.
Bake for 40-45 minutes or until crust is a golden brown.
Serve warm or chilled.
Notes
Store in the refrigerator up to 5 days.
Freeze in an airtight container up to 3 months. Allow to thaw in the fridge overnight before serving.