fruit cocktail coffee cake

Open their eyes with this round-up of summer fruits!

Ready-diced! And even Sunday-morning sleepyheads brighten up to such marvelous flavor!

All five of these sparkling fruits are Del Monte, with all their name means in rich, ripe goodness-and combined in a blance you’ll say it just right.

That’s why you’ll find Del Monte Brand Fruit Cocktail so much help.

It tastes every bit as good plain as it does in special recipes like this coffee cake. So you’ll use it for starters, salads, desserts-any time you need something good and easy. Especially when you need it in a hurry-
Because “quick” is Del Monte Fruit Cocktail’s middle name. We’ve done the peeling, dicing, mixing-you just be sure you get Del Monte, for flavor.

5 fruit Coffee Cake

1 No. 2 1/2 can Del Monte Fruit Cocktail
2 cups biscuit mix
2/3 cup milk
3 tablespoons butter or margarine
1 teaspoon grated lemon rind
1/3 cup brown sugar, firmly packed
1/3 cup chopped nutmeats
1/2 teaspoon cinnamon

Thoroughly drain 1 1/2 cups of the fruit cocktail on paper towels. Add milk to biscuit mix; stir well till smooth. Cover; let rest 10 minutes. Roll out on floured board into rectangle about 8 x 16-inch; place on cookie sheet. Mix softened butter and lemon rind; spread on dough. Place drained fruit evenly over surface. Sprinkle with sugar, nuts, cinnamon. Roll lengthwise like jelly roll. Pinch edge to seal; join ends to form ring.Slash with scissors at 1 1/2-inch intervals to within 1 inch of center. Turn slices to overlap. Bake in moderately hot oven (400 degrees F.) 25-30 minutes. Glaze while hot with powdered sugar moistened with syrup from fruit cocktail. Serve hot with remaining Del Monte Fruit Cocktail. Serves 6.

Here are more Del Monte recipes.