Fruit Cocktail Cake

I don't know how you come up with 16 servings with ingredients of this size. But thank you for helping me find this recipe. I had lost it from 25 years ago. However, my purpose in finding it, was try making it more healthy. I substituted 1 cup of oats for the flour, 2/3 cup of splenda for the sugar, added NO brown sugar, used fruit cocktail in its own juice, 1 egg white, in place of whole egg. It turned out great. With all the calories and fat saved, fiber increased, I splurged by putting on 4 tblsp. real lite whipping cream, from a can. That only added 30 calories. My kids and husband loved it. Now I make it every other week...GUILT FREE.

I cut the sugar amount in half after reading the 2 other reviews. I thought it came out good. Made it on a whim so not sure I make it again .

This cake was okay; my husband and sons seemed to like it better than I did. It definitely wasn't what I was expecting. I decided to double the recipe and use a 13"x9" pan. Like other reviewers mentioned, it was more like a cobbler. It didn't have a whole lot of flavor, and the sweetness was overpowering, to the point of leaving something of an aftertaste. Also like other reviewers stated, I don't think it would matter what kind of canned fruit you used, because you really don't taste the individual flavors of the fruit. I used one can of light fruit cocktail and one can of mandarin oranges, and it didn't seem to make much difference. The fruit did make the cake nice and moist, though, and the texture was fine even after refrigeration; the top stayed crunchy and the cake didn't go soggy. I definitely agree you could cut the amount of sugar in half. Maybe using half white sugar and half brown sugar in the batter would help improve the flavor, and possibly adding a teaspoon or two of a spice such as cinnamon.

My mom made this cake for us when we were growing up. I decided to try it for my husband. When mom couldnt' find her recipe, Allrecipes came to the rescue. I substituted Splenda (white and brown) for the sugar, and it came out great. My husband loved it. I also used Fruit Cocktail in it's own juice instead of heavy syrup.

This cake was a big hit when we made it at school in the classroom. It was delicious when it was still warm! It was a little bit sweet, but it was still quite good.

My husband liked it a lot, though thought it could of used some spice as well. I think I'll add a bit of nutmeg next time. Best when eaten same day while the top is still crunchy, it goes soggy pretty fast, though I did put it back in the oven for a bit the next day and it was still pretty good. If you like sweet, this is a good cake.

This was so quick and tastey! Very light, reminded me of pineapple upside down cake. Thanks!

I've never had a fruit cocktail cake before, but I tried this recipe because I had so many cans of it in my fridge going to waste. My husband liked the cake, but it was just too gooey and sugary-sweet for my taste. Is fruit cocktail cake always so...squishy? I think my problem is that I have nothing to compare it to. Personally, if I were to make it again, I'd cut the sugar down.

This is a "guy" cake. It's one of my husband's favorites! I, like many other reviewers, cut down on the sugar and used Splenda. It's best when still warm with ice cream. It's truly an old fashioned recipe -- my mom used to make it when she didn't have other cake ingredients on hand.

great recipe, great if you add a little all spice