Reviewed: Sep. 9, 2009

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

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KAESS

Cooking Level: Intermediate

Living In: Bensalem, Pennsylvania, USA

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Reviewed: Apr. 13, 2009

I don't like giving this recipe only three stars, but it really didn't come out well. It was super easy to make and mine took an hour in the oven when I made it for Easter dessert yesterday. But even though I cut the sugar by about a third, it was still overpoweringly sweet. My other complaint is that it didn't taste at all of fruit, just of sugar (and of the cinnamon I added based on other reviewers' suggestions). I don't know what to do to make this cake taste of fruit, so I probably won't make this again. But I'm open to suggestions.

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CAROL

Cooking Level: Intermediate

Living In: Melbourne Beach, Florida, USA

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Reviewed: Mar. 13, 2009

This cake is awesome! The second time, I added spices - 1 T cinnamon, 1 t allspice. Yummy! Moist and if you have leftovers, doesn't dry out!

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one_yelo_roz

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Reviewed: Nov. 19, 2008

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.

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NM

Cooking Level: Intermediate

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Reviewed: 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.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Feb. 7, 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.

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DLHDLH23

Cooking Level: Intermediate

Home Town: Lakeville, Minnesota, USA

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Reviewed: Nov. 8, 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.

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Sherry

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 26, 2006

great recipe, great if you add a little all spice

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eaa01

Cooking Level: Expert

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Reviewed: Sep. 9, 2006

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

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nikki

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2006

This just didn't turn out very well. It seemed to need more flavor - maybe some spices? We probably won't make it again

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REGINAHARRIS

Cooking Level: Intermediate

Home Town: Laurel Hill, Florida, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Jun. 3, 2006

This recipe was okay. It was quick to make and I had all the ingredients. 40 minutes seems like a long time to cook. Mine was done all the way through in 25 minutes.

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LESLEYfromWI

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Reviewed: 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.

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kalgal

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Sequim, Washington, USA

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Reviewed: May 6, 2006

This cake smells divine coming out of the oven. The overall taste is bland...maybe adding some nutmeg to the mix would help with that. But, for the most part it isn't too bad.

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Kirsten P.

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Reviewed: Mar. 13, 2006

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 .

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Mike D

Cooking Level: Intermediate

Home Town: Wiota, Wisconsin, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Nov. 24, 2003

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.

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BIGBAILS007

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Reviewed: May 6, 2003

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.

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