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

Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • 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.

  • 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.

Nutrition Facts

112 calories; protein 1.1g; carbohydrates 23.5g; fat 1.9g; cholesterol 7.8mg; sodium 106.9mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
08/14/2008
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. Read More
(6)

Most helpful critical review

Rating: 3 stars
02/01/2007
This was very good!! I cooked it a little too long though... Read More
(5)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/14/2008
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. Read More
(6)
Rating: 3 stars
01/31/2007
This was very good!! I cooked it a little too long though... Read More
(5)
Rating: 5 stars
02/01/2019
I was looking for the fruit cocktail cake that I made all the time in the 1970s. I remember using a 9 X 13 and 2 cans of fruit. This is it! I actually doubled the cake part only and baked it for 50 minutes. The topping is good for the size. The topping caramelizes. Even better the next day. Read More
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