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Home » Desserts

Fruit Cocktail Cake

Published: Aug 29, 2019 · Modified: Sep 28, 2024 by Joanie Simon · This post may contain affiliate links · 7 Comments

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An old-fashioned cake recipe that is impossible to mess up and super moist. Perfect topped with whipped cream and great to serve any time of year.

A sheet pan of cake with a slice missing from the pan and placed on a nearby plate, topped with whipped cream.

Old Family Recipe

I was collecting old family recipes and my Mom offered up this classic gem from her Great Grandma Ruby. I hadn't had fruit cocktail since elementary school when they served it on the lunch line in the cafeteria.

Fruit Cocktail is the Magic Ingredient

The canned fruit cocktail adds the magic and moisture to this cake. Granted, you drain both cans that are called for in the recipe. But all that extra sugary juice from the fruit seeps into the cake and gives you a super moist cake. It reminds me of how pro bakers sprinkle simple syrup on top of their cakes after they're baked, but without the extra effort.

a sheet pan of fruit cocktail cake with two slices cut out and placed onto plates with forks and whipped cream

Super Easy

This recipe is nearly fool-proof. Baking recipes can sometimes feel overwhelming with step after step. This recipe is pretty much a three step process and super easy. Combine the dry ingredients. Combine the wet ingredients. Mix the wet and the dry together. Kaboom, you're in business.

a straight on shot of a slice of square cake with whipped cream on a plate on a grey surface surrounded by plates and the baking dish

Modification of the Original

The original version of this recipe did not call for brown sugar. But, I made Ruby's original a few times and felt it needed a little extra "oompfh". I subbed in ¾ cup of brown sugar in place of some of the white sugar. It was just what this recipe needed to make it a little more caramel-y and to add depth of flavor.

A close up shot of a slice of fruit cocktail cake topped with whipped cream.
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Fruit Cocktail Cake on a grey plate topped with whipped cream

Fruit Cocktail Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Joanie Simon
  • Prep Time: 15min
  • Cook Time: 35min
  • Total Time: 50 minutes
  • Yield: 12 - 16 slices
  • Category: desserts
  • Method: baking
  • Cuisine: American
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Description

An old-fashioned cake recipe that is impossible to mess up and super moist. Perfect topped with whipped cream and great to serve any time of year.


Ingredients

  • 2 c flour
  • 1 c sugar
  • ¾ c brown sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 2 whole eggs
  • 2 15.2 oz cans of fruit cocktail


Instructions

  • Preheat oven to 375F
  • Sift together the 2 cups flour, 1 cup sugar, ¾ cup brown sugar, 1 teaspoon salt, 2 teaspoon baking soda and 1 teaspoon cinnamon.
  • Combine the 2 whole eggs and drained fruit cocktail and stir until combined, then mix into the dry ingredients. Don't overmix.
  • Pour into a greased 9'' x 13'' pan and smooth out to make an even layer.
  • Bake at 375F for 30 minutes.
  • Serve with whipped cream or ice cream.

Nutrition

  • Serving Size: a slice
  • Calories: 170
  • Sugar: 25.3 g
  • Sodium: 336.5 mg
  • Fat: 0.8 g
  • Carbohydrates: 38.7 g
  • Protein: 2.7 g
  • Cholesterol: 24.8 mg

Did you make this recipe?

Tag me @joanieraysimon on Instagram. I'd love to see!

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Comments

  1. Johnny Evance says

    September 06, 2019 at 8:56 am

    Hi my Name is Evance From Africa,Tanzania I`m your follow and i like the way you make foods i was wondering if you help me to find juice recipes please

    Reply
  2. Nancy Kearl says

    July 10, 2020 at 11:39 pm

    Hi, I remember this cake from long ago. Thanks for providing the recipe. I would like to bake it on a trip to Yellowstone National Park. The altitude is 8,000 feet there. Do I need to change anything in the recipe to accommodate the altitude? Thanks for your answer.

    Reply
    • Joanie Simon says

      July 11, 2020 at 1:55 pm

      Have fun at Yellowstone! I don't have firsthand experience at baking this at high altitude, but this is a helpful article from Betty Crocker that might give you some tips: https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes

      Reply
  3. Nancy Sechrest says

    January 23, 2021 at 3:33 am

    Finally! This is the recipe I remember! It calls for two cans, not just one of fruit cocktail. Recently I’ve been trying to make it and it never comes out the way I remembered because the recipes I found called for just one can of fruit cocktail. The other essential difference is brown sugar, not white. The icing is made with canned milk, butter and sugar boiled together for and minute the drizzled over warm cake.

    Reply
    • Joanie Simon says

      January 23, 2021 at 4:42 pm

      I love it! Love family recipes like this one!

      Reply
  4. Darlene Godsey says

    February 27, 2021 at 10:01 am

    This is the recipe I have been looking for. Thank you

    Reply
  5. Joyce Osland says

    October 01, 2021 at 10:47 pm

    WOW, I hope and pray this is the recipe I've been looking for.....so much time looking though umpteen cook books......all different....Fruit coctail dessert is such a special memory of holidays....:)

    Reply

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photo of Joanie Simon, author of thedinnerbell.recipes

Hi, I'm Joanie

Sharing everyday eats, from blood sugar-friendly meals to special occasion favorites. Ring The Dinner Bell with food that makes you feel good!

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a sheet pan of fruit cocktail cake with two slices cut out and placed onto plates with forks and whipped cream