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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From the kitchen of Shug Cupp Cleeton, Moberly MO Ingredients:
1 1/2 cups flour |
1 cup sugar |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup margarine, softened |
1 (16 ounce) can fruit cocktail, undrained |
1 egg |
1 cup brown sugar |
1/2 cup coconut |
1/2 cup chopped pecans |
Directions:
1. Add margarine and fruit cocktail to dry ingredients. Beat with spoon until mixed well.
2. Add egg and blend about 2 minutes more.
3. Pour into 9x13 greased and floured pan. Sprinkle top with mixture of brown sugar, coconut and pecans.
4. Bake at 350 degrees for 40-50 minutes. Lower oven to 325 degrees for glass pan.
5. SHORTCUT: Use pre-sifted flour and just stir in other dry ingredients.
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