FRUIT COCKTAIL CAKE

3 eggs
1 (20 oz.) can fruit cocktail, undrained
1 box yellow or white cake mix

Preheat oven to 325 degrees. Combine all ingredients in large mixing bowl. Stir until all dry ingredients are moistened. Bake in greased and floured 10 inch tube or Bundt pan. Bake for 35-45 minutes. Serves 18.
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FRUIT COCKTAIL PIE (MAKES 2)
1 lg. container Cool Whip
2 med. cans fruit cocktail
2 graham cracker pie crusts (9 inch)
1 can condensed milk
1 tsp. vanilla
Lemon juice of 2 lemons

Put milk in mixing bowl and add lemon juice; mix well. Add Cool Whip and flavor. Mix real well again. Drain juice off fruit cocktail and spoon in real good and put half in each pie crust. Do not freeze but put in refrigerator and chill for 3 hours and then they are ready to eat.
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FRUIT COCKTAIL CAKE W/GLAZE
2 c. flour
2 tsp. soda
1/4 tsp. salt
2 eggs
1 sm. can fruit cocktail
1 c. chopped pecans
1 1/2 c. sugar
1/2 c. brown sugar

Mix all ingredients. Beat until well blended. Pour in greased and floured loaf pan or Bundt pan. Bake at 325 degrees for 45 minutes.FRUIT COCKTAIL GLAZE
1 stick butter
1 c. sugar
1 lg. can evaporated milk
1 c. coconut
1 c. pecans