Whole Shebang Cake - Master Cookbook Recipe # 299

Name: Whole Shebang Cake - Master Cookbook Recipe # 299
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1 box Yellow or White cake mix; 15 oz. can Fruit cocktail, drained; 2 Ripe bananas, mashed; 1/2 cup Baker’s flaked coconut; 1/2 cup Chopped pecans; 1/2 cup Applesauce; 3 Large eggs, room temperature

This cake truly lives up to its name! It’s an old-fashioned Southern favorite that packs in "the whole shebang",fruit cocktail, bananas, coconut, and pecans. The result is an incredibly moist, dense, and flavorful cake that feels like a cross between a fruitcake and a traditional pound cake.

This is recipe #299 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr 20 min Total time: 1 hr 35 min Cooling Time: 15 min

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Ingredients

1 box Yellow or White cake mix
15 oz. can Fruit cocktail, drained
2 Ripe bananas, mashed
1/2 cup Baker’s flaked coconut
1/2 cup Chopped pecans
1/2 cup Applesauce
3 Large eggs, room temperature

Instructions

Prepare the Eggs: Place the room temperature eggs in a large mixing bowl and beat them well until light and combined.
Combine: Add the cake mix, drained fruit cocktail, mashed bananas, coconut, pecans, and applesauce to the eggs.
Mix: Mix all ingredients on medium-low speed for exactly 2 minutes.
Bake: Pour the batter into a well-greased (or sprayed) Bundt pan. Bake at 325°F for 1 hour and 20 minutes.
Finish: Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a cake plate.

Notes

Tammy’s Tips

For the very best results, use Baker’s flaked coconut,it’s much moister than other brands and really makes a difference in the final texture. If you're in a hurry, you can also bake this batter as cupcakes; just keep a close eye on them as they will bake much faster than the Bundt version!