Fruit Cocktail Cake

Fruit Cocktail Cake

24

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

Ingredients

45 m servings 177 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

24
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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

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 alwa...

Very tasty! Perfect served warm on a chilly evening. Easy to prepare with few ingredients and with every measurement being either 1 cup, 1 tsp. or 1 can, it will be easy to memorize and whip up ...

Great taste! My oven didn't require the whole 40 minute baking time, 30ish was ideal. Also I'm going to reduce the amount of baking soda next time as there was a bit of a soda taste. Very moist ...

Very good, especially for a cake that is essentially fat-free! Does satisfy that sweet tooth without the guilt. Tastes much better cold or room temperature than warm, though!

We really enjoyed this. I reduced the sugar in the recipe by 1/4 cup and also reduced the brown sugar that I sprinkled on top to 3 T and this was still sweet enough. It was perfect this way. ...

Yum! This was the first (and definitely not the last) time Ive made this cake, and it was great! Super-moist and sweet! Loved the brown sugar on the top - much better than icing. I threw in a ba...

good. i did it in muffin tins, so to make it easier for the kids potions, worked wonderfully.