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Fruit Cocktail Cake with Sweet, Buttery Sauce
September 07, 2008

this is the basic recipe my Aunt Dot gave me 45 years ago, doubled the recipe to fit a 9 x 13 pan. Cut the sugar to 1 1/2 cups, used the fruit cocktail juice & all, then sprinkle with powdered sugar, walnuts & coconut flakes before baking. Pour the hot butter sauce over the hot cake, while still in the pan. Yummy!!!! personally I don't use a mixer, we like the large pieces of fruit. This cake doesn't last long.