Vanilla Cake Casserole

How to Make a Delightful Vanilla Cake Casserole

If you're looking for a scrumptious and refreshing dessert that's perfect for any occasion, a fruit salad cake might just be your next recipe. This delightful treat combines the light, fluffy texture of cake with the refreshing taste of fruit salad, creating a dessert that is both satisfying and invigorating. With a blend of all-purpose flour, sugar, eggs, milk, and a hint of Mexican vanilla, your cake base will be rich and flavorful. The addition of heavy whipping cream mixed with fruit cocktail and tiny marshmallows ensures that every bite is a burst of creamy, fruity goodness.

To start, you'll sift together your dry ingredients – flour, baking powder, and a pinch of salt – and set them aside. In a separate bowl, whip your eggs and sugar using a handheld mixer until the mixture is smooth and creamy. Gradually incorporate the milk, condensed milk, vanilla, and oil into the egg mixture. Once combined, slowly add the dry ingredients in thirds, alternating with the wet ingredients, until everything is well mixed. Pour the batter into a greased baking dish, level it out, and bake at 350 degrees Fahrenheit for 25 to 30 minutes. As your cake bakes, prepare the fruit cocktail by draining the syrup and slicing the fruit into smaller pieces if desired.

Once the cake is baked and cooled, poke holes throughout to allow the buttery syrup – a mix of melted butter and the reserved fruit syrup – to seep in, adding extra moisture and flavor. Chill the cake for about 30 to 45 minutes before spreading a mixture of heavy whipping cream, sugar, and fruit cocktail over the top. For a decorative touch, add sliced strawberries or colorful sprinkles just before serving. The end result is a beautiful, moist cake layered with a creamy fruit salad, perfect for sharing with family and friends. Enjoy!

Ingredients:

• 2.5 cups of all-purpose flour (Gold Medal)

• 1 tbsp baking powder

• 1/2 tsp salt

• 3 large eggs

• 1 cup sugar

• 1/2 cup condensed milk

• 1 1/2 tbsp Mexican vanilla blend (Molina)

• 1/2 cup milk

• 1/2 cup oil 

• 4 tbsp melted butter

• 1 large can fruit cocktail 

• 2 cup heavy whipping cream

• 1/2 cup sugar
  

Instructions:

1. Sift together 2 ½ cups of all-purpose flour and 1 tablespoon of baking powder. Add ½ teaspoon of salt. Set aside. 

2. In a separate bowl, beat 3 large eggs and 1 cup of sugar (using a handheld mixer with a beater attachment or a stand mixer with a paddle attachment). Mix until well combined. Add ½ cup milk, ½ cup condensed milk, and 1 ½ tablespoons Mexican vanilla blend. Mix until smooth. 

3. Gradually add the dry ingredients to the wet mixture in thirds. After each addition, add ⅓ of the oil and mix until combined. Repeat this process two more times until all ingredients are well incorporated. 

4. Grease the baking dish with a little bit of oil, nonstick spray, or butter.

5. Pour the batter into the prepared baking dish. Tap the dish a few times to release any air bubbles. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes.

6. Strain the juice from the fruit cocktail. If desired, slice the larger fruit pieces into smaller bits. 

7. Mix ¼ cup melted butter with the strained fruit cocktail syrup. Add 1 tablespoon butter extract (optional) and whisk together. 

8. In a mixing bowl, combine 2 cups heavy whipping cream and ½ cup sugar. Whip until stiff peaks form (about 15-20 minutes by hand or less with a mixer). 

9. Gently fold the fruit cocktail into the whipped cream mixture. Add 2 cups of small marshmallows and mix until well combined. Refrigerate until ready to use. 

10. Once the cake is baked and cooled (about 1 hour and 45 minutes), poke holes into the cake using a fork or skewer. Pour the butter syrup over the cake, focusing on the edges. Refrigerate the cake for 30-45 minutes. 

11. Spread the fruit salad mixture evenly over the cooled cake. 

12. Decorate with sliced strawberries or Mexican sprinkles, as desired. If using sprinkles, add them just before serving to prevent them from bleeding into the whipped cream.
    

Tips:

- Pre-made whipped cream can be used. 

- If you like your cake soaked, add 1/2 a cup of orange, apple, or pineapple juice to the butter syrup blend.

- It's important to cool your cake before adding whipped cream so it doesn’t melt.

Feel free to customize the recipe to your liking and preferences. Enjoy this delicious vanilla cake casserole!

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