Fruit Cocktail Cake Recipe

4.5 4 7
Fruit Cocktail Cake Recipe
Fruit Cocktail Cake Recipe photo by Taste of Home
Publisher Photo

Fruit Cocktail Cake Recipe

Read Reviews
4.5 4 7
Publisher Photo
This is my son's favorite cake, and when he asks for it for his special birthday cake, he usually gets it! It's easy to make, and a good dessert to take to potlucks or social functions. There's always someone who wants the recipe, and I'm more than happy to oblige.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • CAKE:
  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 can (16 ounces) fruit cocktail with syrup
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup sweetened shredded coconut
  • SAUCE:
  • 1/4 cup evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, cubed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts

Directions

In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature. Yield: 15 servings.
Originally published as Fruit Cocktail Cake in Reminisce September/October 1991, p35

Nutritional Facts

1 piece: 353 calories, 12g fat (6g saturated fat), 46mg cholesterol, 382mg sodium, 60g carbohydrate (45g sugars, 1g fiber), 4g protein.

  • CAKE:
  • 1-1/2 cups sugar
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 can (16 ounces) fruit cocktail with syrup
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup sweetened shredded coconut
  • SAUCE:
  • 1/4 cup evaporated milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, cubed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  1. In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature. Yield: 15 servings.
Originally published as Fruit Cocktail Cake in Reminisce September/October 1991, p35

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Reviews forFruit Cocktail Cake

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MY REVIEW
Aaronic User ID: 6406168 235429
Reviewed Oct. 22, 2015

"Excellent!"

MY REVIEW
Carol1353 User ID: 7839902 14027
Reviewed Nov. 15, 2014

"This is a good recipe, taste good, but it is a bit too sweet for our taste. Will have to put a little less sugar in next time. I will make it again."

MY REVIEW
TeiLea User ID: 2810488 12153
Reviewed Apr. 9, 2010

"My family loves this cake - I have made it so often I should have the recipe memorized! easy to make and is delicious."

MY REVIEW
MamaCyndi User ID: 1007473 42246
Reviewed Nov. 18, 2009

"Recently moving accross country, my life is in a box, I panicked when I couldn't find my recpie box with my grama's cake in it. This is it, minus the lemon juice. Serves my memory in wonderful ways. easy, always a favorite."

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