Fruit Cocktail Caramel Poke Cake

Fruit Cocktail Caramel Poke Cake ~ Gooey, syrupy and amazing ! Serve this cake cold in Summer and warm in Winter with a dollop of ice-cream #PokeCake #Cake
So, today, Dimitri comes home from work, highly upset .. over two birds chatting !
Yep .. his word, not mine .. chatting …
Apparently the two birds thought it a good idea to sit in the middle of the road, on a bridge with a sharpish corner to have their chat – and had the “audacity” to see him approaching, but chose to totally ignore him and carry on their chit-chat, and left it up to him to nearly cause an accident by braking and swerving out so as to not run them over.
Ok, not that funny, it’s one of those situations where ” you had to have been here” – but I had to laugh because he was sooo upset.. really, over two birds chatting? Audacity – birds? 
Fruit Cocktail Caramel Poke Cake ~ Gooey, syrupy and amazing ! Serve this cake cold in Summer and warm in Winter with a dollop of ice-cream #PokeCake #Cake
Today’s recipe – fruity and so moist with the caramel sauce, hope there is some left after I’ve done this post {whink} .. I need a third second helping!!

Fruit Cocktail Caramel Cake

1 cup Sugar
3 TB Butter
3 Extra-Large Eggs
1 cup Self-Raising Flour
1/2 t Baking Powder
Pinch Salt
1/4 cup Milk
1 can (820g) Fruit Cocktail, drained and chopped into smaller pieces
Caramel Sauce

1 can (410g) Evaporated Milk
1 cup Sugar
1 t Caramel Extract
1.) Pre-heat oven to 180 deg C (350 deg F) – Spray a 1.5 liter capacity oven dish with Spray ‘N Cook.
2.) Beat the Sugar and Butter until creamy – add the Eggs one by one, beating after each addition.
3.) Sift together the Flour, Baking Powder and Salt and mix in with the Sugar mixture – add the Milk, mix until well combined and finally add the Fruit pieces – stir gently to mix.
4.) Transfer the batter to the prepared oven dish and bake for 30 – 40 minutes.
5.) A Few minutes before the baking time is over, make the Caramel sauce – heat the Evaporated Milk, Sugar and Caramel extract in a medium saucepan until boiling point, reduce heat and simmer for 3 – 5 minutes.
6.) Remove cake from the oven and poke several times with a fork – pour the hot Caramel sauce over and let stand a little while before serving.
I Served ours just slightly warm with cold Custard (ice-cream or whipped cream is good with this as well).

18 thoughts on “Fruit Cocktail Caramel Poke Cake”

  1. wow, this looks to die for! I'm definitely gonna have to make this!!

    <3 Bethany
    (new follow!)

    Come and check me out??

  2. Hi Linda,
    What a great cake, we would really enjoy these flavors. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Linda,
    Oh my goodness, drooling here! This looks wonderful and moist. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week! Have a wonderful weekend πŸ™‚

  4. You have the yummiest cake recipes! Makes me want to go bake. Thank you for sharing at MightyCrafty Mondays!

  5. This dessert looks so good. And I love the idea of audacious birds! Too funny. Thanks so much for sharing on Tout It Tuesday. Hope to see you tomorrow.

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