Any good recipes for canned fruits?

I've got a bunch to use up.Any good recipes for canned fruits?
Fruit Cocktail Cake





2 cups flour


2 cups sugar


2tsp. soda


1 tsp salt


3 eggs


1 large can fruit cocktail (undrained)


Mix all ingredients and Pour into 12x9x3 pan--


bake at 325* for 30 minutes





TOPPING


1 stick oleo


3/4 cup evaporated milk


1 cup sugar


1/2 cup chopped nuts


1 tsp. vanilla


coconut (optional)


mix all ingredients in pan, boil 10 to 15 minutes till thick--


pour over cake when done and still hot


VARIATION---instead of topping---mix 1 cup brown


sugar and 1/2 cup pecans--sprinkle over cake before bakingAny good recipes for canned fruits?
Here ya go, enjoy!





CANNED - FRUIT MUFFINS





2 1/4 c. oat bran cereal


1/4 c. raisins


1 c. evaporated skim milk


1 (16 oz.) can pears, drained


1 tbsp. baking powder


2 tbsp. vegetable oil


2 egg whites





Preheat oven to 425 degrees. Mix the dry ingredients in a bowl. Mix together all other ingredients, except the pears. Add the liquid mixture to the dry ingredients and mix. Chop canned pears fine and add to the batter. If batter seems dry, add a bit of the fluid drained from the pears. Line the muffin pan with paper baking cups and fill with the batter. Bake for 17 minutes or until a toothpick comes out dry.





CANNED FRUIT COBBLER





2 1/2 to 3 c. canned fruit and juice (about 3/4 c. juice)


2 tbsp. Bisquick


1/2 to 1 c. sugar (for unsweetened fruit only)


1/2 tsp. cinnamon


1 tsp. to 1 tbsp. lemon juice





Heat oven to 425 degrees (hot). Mix ingredients in oblong baking dish (10 x 6 x 1 1/2 inch). Top with Short Pie Dough.





SHORT PIE DOUGH





Add 3 tablespoons boiling water to 1 cup Bisquick and 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Divide into 6 parts. Press into 6 rounds (3 to 4 inches across). Bake 25 minutes. Serve warm with cream.





CANNED FRUIT PIE





1 c. flour


1 tsp. baking soda


1/2 tsp. salt


1 c. granulated sugar


1 egg, beaten


2 c. fruit cocktail, well drained


Brown sugar


1/2 c. pecans


1/2 pt. heavy cream, whipped





Sift flour with soda, salt and granulated sugar. Add egg and mix until like fine crumbs. Add fruit cocktail. Pour into buttered 10-12 inch pie pan. Sprinkle with brown sugar and pecans. Bake for 1 hour at 300 degrees. Cool. Top with whipped cream before serving. Yield 10-12 servings.
Peach Cobbler


Pineapple Upside Down Cake


Fruit salad


Pies
Blender with 8 ice cubes and 1 can of fruit will make it disappear.
You can make a 5 cup Salad (Very Yummy)





1 cup fruit cocktail, drained


1 cup mandarin orange segments,drained


pineapple chunks,drained


1 cup sour cream


1/2 cup shredded coconut


1 cup mini marshmallows





This takes about 5 minutes to make, just combine it all together in a large bowl...fold in sour cream and coconut. Chill in refridgerator. Just before serving, stir in marshmallows.
PINEAPPLE UPSIDE DOWN CAKE





1/3 c. butter


2/3 c. sugar


1 1/2 c. flour


1/3 tsp. salt


2 eggs, separated and beaten separately


2/3 c. water or milk


3 tsp. baking powder


1 tsp. vanilla


1 can sliced pineapples


maraschino cherries





Cream butter, add sugar, beaten egg yolks and vanilla. Add dry ingredients alternately with water or milk. Lastly, add stiffly beaten egg whites.


In the pan you will bake the cake in (a large round cast iron skillet works well) melt 1/2 cup butter and 3/4 cup brown sugar.





When the butter and sugar becomes melted and syrupy, add slices of pineapple with maraschino cherries in the middle. Pour on batter.





Bake at 325掳F for about 35 minutes or until the cake springs back when touched lightly near center. Remove from oven, loosen cake gently from sides of pan and turn upside down onto a serving plate.





Serve with a sauce of your choice (such as cherry sauce, rum sauce, or whipped cream.





FRUIT COCKTAIL UPSIDE DOWN CAKE





1 pkg. Duncan Hines lemon supreme cake mix


1/2 c. butter (1 stick)


1 c. brown sugar


1 c. fruit cocktail, drained (1 lb. 12 oz. can)


Whipped cream; optional





Melt butter in 13 x 9 inch pan. Sprinkle brown sugar evenly in pan. Drain fruit cup. Arrange fruit in sugar mixture. Mix cake as directed on back. Spread batter over fruit. Bake at 350 degrees for 40-45 minutes until cake tests clean with toothpick. Let stand 5 minutes for topping to set. Turn upside down on platter. Serve with whipped cream, if desired.





CANNED FRUIT COBBLER





2 1/2 to 3 c. canned fruit and juice (about 3/4 c. juice)


2 tbsp. Bisquick


1/2 to 1 c. sugar (for unsweetened fruit only)


1/2 tsp. cinnamon


1 tsp. to 1 tbsp. lemon juice





Heat oven to 425 degrees (hot). Mix ingredients in oblong baking dish (10 x 6 x 1 1/2 inch). Top with Short Pie Dough.





SHORT PIE DOUGH





Add 3 tablespoons boiling water to 1 cup Bisquick and 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Divide into 6 parts. Press into 6 rounds (3 to 4 inches across). Bake 25 minutes. Serve warm with cream.





CANNED FRUIT SALAD





1 can chunk pineapple


1 can peaches


1 can fruit cocktail


1 can sweet pears


1 can mixed fruit


1 bottle whole cherries


1 lg. pack instant vanilla pudding





Drain the juice off the fruit. Pour into large bowl. Pour pudding mix into bowl (dry). Stir up and let stand until chilled in refrigerator.
smothes put the fruit in the blender and add ice cream and a little milk its really good