Fruit Cocktail Cake Recipe - Allrecipes.com
Fruit Cocktail Cake Recipe
  • READY IN 45 mins

Fruit Cocktail Cake

Recipe by  

"Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square cake Change Servings
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  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
  2. Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2002

Okay - I have to shout here - INCREDIBLE!!! This was easy, fast, scrumptious, moist and dare I say it again - INCREDIBLE!! It was really good warm and even without whip cream, it was delicious!!

 
Most Helpful Critical Review
Jul 11, 2006

Not cool. This was so sweet that I am surprised that I still have any teeth left. The truly odd thing about it was that the sweetness completely lacked a flavour beyond the brown sugar. It just needed something more to it, more fruit, some spices - cinnamon, nutmeg, allspice whatever, and a drastic drop in sugar as well roughly 2 tbs of brown sugar sprinkled on top before baking & a light dusting of icing sugar after baking.

 
Oct 06, 2002

Excellent! My mom use to make this back in the 60's. It's a classic.

 
Jun 09, 2005

I first tried this recipe back in the late 1960s, but lost the recipe. It came back when I saw "Steel Magnolias" as the Cup-a Cup-a Cake. I made it without the egg. And like the movie, I always serve it with good vanilla ice cream, just to cut the sugar! Simple to make for a last minute dessert, guests think you created a master piece.....and you did!

 
Jul 11, 2003

Very tasty! Perfect served warm on a chilly evening. Easy to prepare with few ingredients and with every measurement being either 1 cup, 1 tsp. or 1 can, it will be easy to memorize and whip up any time. Mine was done in about 30 minutes, so you may want to check it at the end of the baking time.

 
Jul 11, 2003

Great taste! My oven didn't require the whole 40 minute baking time, 30ish was ideal. Also I'm going to reduce the amount of baking soda next time as there was a bit of a soda taste. Very moist and satisfying - and low fat, too!! This recipe is going into my "Favourites" file.

 
Oct 06, 2002

Very good, especially for a cake that is essentially fat-free! Does satisfy that sweet tooth without the guilt. Tastes much better cold or room temperature than warm, though!

 
Mar 20, 2008

We really enjoyed this. I reduced the sugar in the recipe by 1/4 cup and also reduced the brown sugar that I sprinkled on top to 3 T and this was still sweet enough. It was perfect this way. I used canned peaches in juice that I diced up. This is a great recipe and you wouldn't know that it is low fat.

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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