Fruit cocktail cake

Aubrey and I spent the day at my moms. We all seem to be on high alert waiting not-so-patiently for baby!

While I was at my moms I thought I mine-as-well be productive; so I decided to make the dessert for her meeting she was having tonight.

Fruit cocktail cake is a classic in my moms baking repertoire and one of my most recent cravings....so win win!

It's super simple:

Mix 

2 cups flour

1&1/2 cups sugar

1&1/2 tsp baking soda

1&1/2 tsp salt

1-14oz can of undrained fruit cocktail (I use fruit cocktail in water)

1tsp vanilla

2eggs

Mix together and pour into a greased bundt or spring form pan.

Bake a 350F for about 45-60minutes. Toothpick should come out clean.

For the sauce:

I do this close to serving time so it's served warm.

Mix:

3/4cup sugar

2tbsp flour

1/2 cup butter

1&1/4cup milk

1&1/2 tsp vanilla

Boil for two minutes or until thickened. 

Pour sauce over.

I decorated with toasted coconut.

This is best served fresh and warm but can be reheated if need be.  It's best to not top with the sauce until serving time.  The sauce can be made ahead and reheated at serving time and then poured over.  

Delicious! This did not disappoint!