FRUIT SALAD TOPPING:

1 (15 oz) can fruit cocktail
1/4 cup (1/2 stick) butter, melted
1/2 cup packed light brown sugar

CAKE BATTER:

1 1/2 cups flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 tsp vanilla

preheat the oven to 350 degrees.

make the topping. drain the fruit cocktail in a strainer, the place on paper towels to drain thoroughly.

arrange the well-drained fruit in a 9″ round cake pan. in a small bowl, mix together the melted butter and brown sugar. spread the sugar mixture over the fruit. set aside.

in a large bowl,whisk together the flour,sugar, baking powder, and salt. set aside.

in a large bowl, with and electric mixer, beat the oil, egg, and milk until blended. blend in the flour mixture, then the vanilla. pour the batter over the fruit in the pan.

bake the cake in the center of the oven for 25-30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. cool the cake for 5 minutes in the pan, then carefully invert it onto a plastic plate or cardboard round. let cool completely.

makes 1 (9″) cake