Fruit Cocktail Cake

Fruit Cocktail Cake

27 Reviews 3 Pics
Recipe by  Cyndi

“Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ”

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Adjust Servings

Original recipe yields 1 - 9 inch square cake



  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 (27)

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I don't know how you come up with 16 servings with ingredients of this size. But thank you for helping me find this recipe. I had lost it from 25 years ago. However, my purpose in finding it, was try making it more healthy. I substituted 1 cup of oats for the flour, 2/3 cup of splenda for the sugar, added NO brown sugar, used fruit cocktail in its own juice, 1 egg white, in place of whole egg. It turned out great. With all the calories and fat saved, fiber increased, I splurged by putting on 4 tblsp. real lite whipping cream, from a can. That only added 30 calories. My kids and husband loved it. Now I make it every other week...GUILT FREE.

Cathie H.

Cathie H.

This cake was okay; my husband and sons seemed to like it better than I did. It definitely wasn't what I was expecting. I decided to double the recipe and use a 13"x9" pan. Like other reviewers mentioned, it was more like a cobbler. It didn't have a whole lot of flavor, and the sweetness was overpowering, to the point of leaving something of an aftertaste. Also like other reviewers stated, I don't think it would matter what kind of canned fruit you used, because you really don't taste the individual flavors of the fruit. I used one can of light fruit cocktail and one can of mandarin oranges, and it didn't seem to make much difference. The fruit did make the cake nice and moist, though, and the texture was fine even after refrigeration; the top stayed crunchy and the cake didn't go soggy. I definitely agree you could cut the amount of sugar in half. Maybe using half white sugar and half brown sugar in the batter would help improve the flavor, and possibly adding a teaspoon or two of a spice such as cinnamon.



My mom made this cake for us when we were growing up. I decided to try it for my husband. When mom couldnt' find her recipe, Allrecipes came to the rescue. I substituted Splenda (white and brown) for the sugar, and it came out great. My husband loved it. I also used Fruit Cocktail in it's own juice instead of heavy syrup.

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Amount Per Serving (16 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 87 mg
  • 3%

Based on a 2,000 calorie diet



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Fruit Cocktail Cake VII


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