FRUIT COCKTAIL CAKE 
1 box Duncan Hines yellow cake mix
1 pkg. lemon instant pudding (4 oz.)
1 (16 oz.) can fruit cocktail, including syrup
1/2 c. coconut
4 eggs
1/4 c. Crisco oil

Blend all ingredients together 4 minutes. Bake in 13 x 9 inch pan or Bundt pan. Bake at 325 degrees for 45 minutes. This is a very moist cake.

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“FRUIT COCKTAIL CAKE”

 

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