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Mixed Fruit Casserole With Yellow Cake

by | Feb 11, 2020 | 0 comments

AuthorRetroRuth

From Betty Crocker, 1958

[cooked-sharing]

 1 No. 303 can Fruit Cocktail, drained reserving juice
 ½ cup sugar
 1 tbsp cornstarch
 1 cup juice from fruit plus enough water to make 1 cup
 2 tbsp butter
 1 tsp nutmeg
 1 cup yellow cake mix batter, made according to package
1

Place drained canned Fruits for Salad (no. 303 can) in 1 1/2-qt. casserole. Make sauce: Combine 1/2 cup sugar and 1 tbsp. cornstarch. Slowly add juice from fruit plus water to make 1 cup and boil 1 min., stirring. Add 2 tbsp. butter and 1 tsp. nutmeg. Pour sauce over fruit. Top with 1 cup cake mix batter. Bake 50 to 60 min. at 350°. Bake rest of batter in 9″ sq. pan 30 to 35 min.

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Ingredients

 1 No. 303 can Fruit Cocktail, drained reserving juice
 ½ cup sugar
 1 tbsp cornstarch
 1 cup juice from fruit plus enough water to make 1 cup
 2 tbsp butter
 1 tsp nutmeg
 1 cup yellow cake mix batter, made according to package

Directions

1

Place drained canned Fruits for Salad (no. 303 can) in 1 1/2-qt. casserole. Make sauce: Combine 1/2 cup sugar and 1 tbsp. cornstarch. Slowly add juice from fruit plus water to make 1 cup and boil 1 min., stirring. Add 2 tbsp. butter and 1 tsp. nutmeg. Pour sauce over fruit. Top with 1 cup cake mix batter. Bake 50 to 60 min. at 350°. Bake rest of batter in 9″ sq. pan 30 to 35 min.

Notes

Mixed Fruit Casserole With Yellow Cake
IngredientsDirections

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