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Fruit Cocktail Cake

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

servings 133 cals
Original recipe yields 16 servings (1 - 9 inch square cake)

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Directions

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  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.

Nutrition Facts


Per Serving: 133 calories; 0.4 g fat; 31.7 g carbohydrates; 1.3 g protein; 12 mg cholesterol; 87 mg sodium. Full nutrition

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Reviews

Read all reviews 65
  1. 73 Ratings

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Most helpful positive review

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, w...

Most helpful critical review

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 reviewer...

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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, w...

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 reviewer...

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 bro...

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...

Excellent! My mom use to make this back in the 60's. It's a classic.

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 alwa...

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 sogg...

great recipe, great if you add a little all spice

This was so quick and tastey! Very light, reminded me of pineapple upside down cake. Thanks!