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Easy Mixed Fruit Cobbler Cake Recipe

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Ingredients

Adjust Servings:
2 (15 ounce) cans fruit cocktail (use del monte carb clever to cut down on some of the sugar)
1 (18 ounce) box yellow cake mix
1/2 cup unsalted butter, melted

Nutritional information

438.8
Calories
170 g
Calories From Fat
19 g
Total Fat
8.4 g
Saturated Fat
31.8 mg
Cholesterol
427.8 mg
Sodium
65.9 g
Carbs
1.8 g
Dietary Fiber
42.6 g
Sugars
3.4 g
Protein
148g
Serving Size

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Easy Mixed Fruit Cobbler Cake Recipe

Features:
    Cuisine:

    Can you use salted butter instead of unsalted?

    • 67 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Super Easy Fruit Cocktail Cobbler Cake, This is a super quick, super easy dessert to make Three ingredients and two minutes of prep time is all it takes Doesn’t get any easier I’ve used other items instead of fruit cocktail like canned pears, canned blueberries or canned cherries I’ve also sprinkled coconut on top of the cake before baking which adds great flavor Serve plain, with Cool Whip or your favorite ice cream , Can you use salted butter instead of unsalted?, Do you mix up the cake mix first or do you just open the cake mix box and pour it in the pan?


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    Steps

    1
    Done

    Pre-Heat Oven to 350 Degrees.

    2
    Done

    Melt One Stick of Butter in a Microwave Safe Dish For 1 Minute 40 Seconds on 50% Power.

    3
    Done

    Pour Entire Contents of Fruit Cocktail Cans (juice and All) Into a 8 X 11 Glass Pan That Has Been Sprayed With Cooking Spray. Spread Fruit Cocktail Evenly on Bottom of Pan.

    4
    Done

    Sprinkle Box of Yellow Cake Mix, Evenly, Over Top of Fruit Cocktail. Do not Mix Cake Mix and Fruit Cocktail. Use the Back of a Spoon to Smooth Out Cake Mix.

    5
    Done

    Drizzle Melted Butter Over Top of Cake Mix. (cake Mix Does not Need to Be Completely Covered in Butter).

    6
    Done

    (optional - Sprinkle a Small Amount Coconut on Top of the Cake Before Baking, Photo Shows It With Coconut).

    7
    Done

    Bake on 350 Degrees For 45 Minutes.

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    Roderick Carter

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