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

Cyndi
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.

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  • 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.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Nutrition Facts

132.8 calories; 1.3 g protein; 31.7 g carbohydrates; 11.6 mg cholesterol; 86.8 mg sodium. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2006
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. Read More
(63)

Most helpful critical review

Rating: 3 stars
04/14/2008
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. Read More
(40)
86 Ratings
  • 5 star values: 36
  • 4 star values: 30
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
05/28/2006
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. Read More
(63)
Rating: 3 stars
04/14/2008
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. Read More
(40)
Rating: 4 stars
11/08/2007
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. Read More
(36)
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Rating: 5 stars
11/26/2002
Okay - I have to shout here - INCREDIBLE!!! This was easy fast scrumptious moist and dare I say it again - INCREDIBLE!! It was really good warm and even without whip cream it was delicious!! Read More
(21)
Rating: 5 stars
10/07/2002
Excellent! My mom use to make this back in the 60's. It's a classic. Read More
(15)
Rating: 5 stars
06/10/2005
I first tried this recipe back in the late 1960s but lost the recipe. It came back when I saw "Steel Magnolias" as the Cup-a Cup-a Cake. I made it without the egg. And like the movie I always serve it with good vanilla ice cream just to cut the sugar! Simple to make for a last minute dessert guests think you created a master piece.....and you did! Read More
(12)
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Rating: 4 stars
02/07/2008
My husband liked it a lot though thought it could of used some spice as well. I think I'll add a bit of nutmeg next time. Best when eaten same day while the top is still crunchy it goes soggy pretty fast though I did put it back in the oven for a bit the next day and it was still pretty good. If you like sweet this is a good cake. Read More
(9)
Rating: 5 stars
06/17/2013
This is fantastic!!!!! I made some changes after reading the other reviews and it is awesome. I cut the white sugar down to 1/2 cup, added cinnamon, nutmeg & allspice also added about 3/4 of a can of chopped carrots. Then for the topping instead of brown sugar I used a topping I had from and apple crisp recipe which was 2/3 c of br sugar 1/2 c flour, 1/2 c oats, 3/4 tsp cinnamon, 3/4 tsp nutmeg & 1/3 c butter softened, mix together and sprinkle on top of batter. I also put it in a little bigger pan, a 8 x 11" baked the cake the same as the recipe and it was to die for. Read More
(8)
Rating: 5 stars
07/11/2003
Very tasty! Perfect served warm on a chilly evening. Easy to prepare with few ingredients and with every measurement being either 1 cup 1 tsp. or 1 can it will be easy to memorize and whip up any time. Mine was done in about 30 minutes so you may want to check it at the end of the baking time. Read More
(7)