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Fruit Cocktail Cake

Fruit Cocktail Cake

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Cyndi

Cyndi

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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

mom2mykidlets
13

mom2mykidlets

11/26/2002

Okay - I have to shout here - INCREDIBLE!!! This was easy, fast, scrumptious, moist and dare I say it again - INCREDIBLE!! It was really good warm and even without whip cream, it was delicious!!

SPARKS84
12

SPARKS84

10/6/2002

Excellent! My mom use to make this back in the 60's. It's a classic.

KENTVEE
9

KENTVEE

6/9/2005

I first tried this recipe back in the late 1960s, but lost the recipe. It came back when I saw "Steel Magnolias" as the Cup-a Cup-a Cake. I made it without the egg. And like the movie, I always serve it with good vanilla ice cream, just to cut the sugar! Simple to make for a last minute dessert, guests think you created a master piece.....and you did!

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