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Fruit Cocktail Cake IV

  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Hillary Quinn

Hillary Quinn

This quick, make-in-one-bowl cake satisfies your taste buds for something sweet...without added oil or butter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

Jan
5

Jan

8/14/2008

Cake was a hit with my guests. My mom used to make it about 40 years ago for our family of 9. It brought back fond memories. It only took 25 minutes to bake. If using a 9x9 pan (as suggested in other recipes with basically the same ingredients) it may take an hour, but using a 9 x 13 pan takes much less time.

stacylyn
5

stacylyn

1/31/2007

This was very good!! I cooked it a little too long though...

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