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Fruit Cocktail Cake II

JJOHN32

An easy cake to put together, the fruit cocktail makes it very moist.

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 102.5g
  • 33%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

DebbieB
21
5/16/2003

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 hour and 20 minutes in my oven and I think that's closer to what you would expect for a cake with all the moistness of this one (a lot of canned fruit!). Nevertheless, we really enjoyed it, hot from the oven.

TLGLASCO
14
8/29/2002

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.

Katie H
2
4/12/2011

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 nice layer cake. Only took 30 min. to cook. Very good...recommend eating with ice cream!