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fruit cocktail coffee cake

5 fruit Coffee Cake

Course Breakfast
Cuisine American
Servings 6 servings
Author Del Monte

Ingredients

  • 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

Directions

  • 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.