Fruit Cocktail Cake Recipe -
Fruit Cocktail Cake Recipe

Fruit Cocktail Cake

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch square cake Change Servings


  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
May 28, 2006

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.

Most Helpful Critical Review
Apr 14, 2008

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.


30 Ratings

Nov 08, 2007

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.

Feb 07, 2008

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.

Sep 10, 2009

Although this was easy, it really didn't turn out well. It was like fruit cocktail in wallpaper paste. Sorry.

Dec 26, 2006

great recipe, great if you add a little all spice

Sep 09, 2006

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

Sep 21, 2010

looks simple and easy. going to try this very soon. quick to make just my style. thanks and nice recipe


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 87 mg
  • 3%

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

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