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Fruit Cocktail Cake with Sweet, Buttery Sauce
March 04, 2008

Not quite sure I would classify this as "cake". I added 1 Tbsp. oil and appx. 1 Tbsp of pear juice from the fruit. Turned out more like a bread pudding than a cake, but I assume responsibility since I made the changes. I like the golden crunch that the sugar gives the crust around the edges. I made this in a 9" round pan and baked 45 minutes. Makes a tasty dessert in a pinch. Hint: have some vanilla ice cream on hand for this!