Recipe by Julie
"What makes this Fruit Cocktail Cake the greatest is that it is served with a wonderful butter sauce. Also, it is so simple to make. I know when you try it you will agree. (Double all ingredients to bake in an 11x13-inch pan.)"
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fruit cocktail, drained
I was so excited to not only discover this website, but this recipe. My (ex) Stepmother used to make this when I was a kid, and I would truly sit down and eat half in one sitting. I have craved this cake for the past 20 years and guess what......It's only been out of the oven for half an hour and I'm already on my 3rd piece. It's quick, easy and delicious. The best part is the bitter old ex Stpemother has always refused to give me the recipe as it was a "family recipe".....Whatever....Heres to you Rayetta...Nah, nah,nah nah!, nah!
I baked this cake twice, using the exact same recipe and both times, the cake didn't turn out well. The batter is too little for a 9 inch square pan and the cake didn't rise. What happened and is the cake supposed to be a pudding?
Wow! What a hit! Quick, easy, and delicious. My tips; 1) Do NOT use your Kitchen-Aid mixer (is doesn't chop up the fruit at all; 2) Add a few tablespoons of vegetable oil to the batter & mix well (ensures moisture); 3) Reduce the sauce recipe by half. This cake is going to be my Thanksgiving contribution this year.
this is the basic recipe my Aunt Dot gave me 45 years ago, doubled the recipe to fit a 9 x 13 pan. Cut the sugar to 1 1/2 cups, used the fruit cocktail juice & all, then sprinkle with powdered sugar, walnuts & coconut flakes before baking. Pour the hot butter sauce over the hot cake, while still in the pan. Yummy!!!! personally I don't use a mixer, we like the large pieces of fruit. This cake doesn't last long.
I have made this recipe twice and everytime I do it seems that as soon as I sit it down to get a piece it's gone....IT'S THAT GOOD....very quick and easy to make also!! GREAT JOB!!!
Not quite sure I would classify this as "cake". I added 1 Tbsp. oil and appx. 1 Tbsp of pear juice from the fruit. Turned out more like a bread pudding than a cake, but I assume responsibility since I made the changes. I like the golden crunch that the sugar gives the crust around the edges. I made this in a 9" round pan and baked 45 minutes. Makes a tasty dessert in a pinch. Hint: have some vanilla ice cream on hand for this!
My Hubby LOVES this cake and it is so simple to make for him! He always requests this for his birthday cake and whatever other special occasion he can think of:"Took out the trash without being asked" Day, "Didn't put an empty (anything) back in the pantry or refrigerator" Day..etc..hehehe
This is a yummy dessert. I would not call it a cake, though. More like a pudding. I really liked the sauce. This is great to make in a pinch with things you have on hand. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Fruit Cocktail Cake with Sweet, Buttery Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 121
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