Fast Fruit Cocktail Cake Recipe

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A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 9 servings


  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 can (15-1/4 ounces) fruit cocktail, undrained
  • 1 egg, lightly beaten
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • Whipped cream, optional

Nutritional Facts

1 piece: 268 calories, 5g fat (0 saturated fat), 24mg cholesterol, 417mg sodium, 55g carbohydrate (42g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 9 servings.
Originally published as Fast Fruit Cocktail Cake in Quick Cooking September/October 1998, p52

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kayco923 User ID: 1748021 48614
Reviewed May. 8, 2012

"Add 1/2 tsp cinnomon to cake mixture and also another 1/2 tsp to nut topping, great"

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