Fruit Cocktail Cake 1978 ABERDEEN, ID 2 c. flour 1 med. size can fruit cocktail (include juice) 1 1/2 c. sugar 2 eggs 2 tsp soda 1 tsp salt 3/4 tsp cinnamon 1/2 tsp. allspice Put in bowl, beat. Pour greased pan Sprinkle w/ 1/2 c. brown sugar Bake 300° 45 min. ★ Make Topping to pour on while hot: 3/4 c. canned milk 3/4 stick margarine 3/4 c. sugar Boil 4 minutes add 1 tsp vanilla Serve hot cake w/ sauce hot on it Betty Crocker Easy Fruit Crisp "Dump" Cake Dessert 1 can (21 ounces) cherry pie filling 1 can (8 ounces) crushed pineapple, undrained 1 package Betty Crocker® SuperMoist® Yellow cake mix 1/2 cup margarine, butter or spread,* melted Heat oven to 350°. Spread pie filling and pineapple in ungreased rectangular pan, 13x9x2 inches. Stir together cake mix (dry) and margarine in large bowl until crumbly. Sprinkle evenly over fruit. Bake 35 to 40 minutes or until light brown. Serve warm or cool. 16 servings. *If using spread, use only stick that has more than 65% vegetable oil. High Altitude (3500-6500 ft): Bake 40-45 min.