Fruit Cocktail Cake II

Made  times
JJOHN32 20

"An easy cake to put together, the fruit cocktail makes it very moist."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 539 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 102.5g
  • 33%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
  2. Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
  3. To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.


Most helpful
Most positive
Least positive

This cake was very easy to make. There is, however, an error (probably a typo) in the time stated to bake it. There's no way in the world that it will be ready in 15-20 minutes. It took about 1 ...

My grandmother has been baking this cake, for over thirty years. This is my family's favorite cake. Using real butter instead of margarine really makes a difference in the flavor of the frosting.

I added 1/4 c. melted butter b/c the batter tasted a little "floury". It made the cake very moist. Also, it was WAY too much batter for one 9" pan - I put it in two and it was perfect - made a...

Other stories that may interest you