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Home » Desserts » Fruit Cocktail Cake

Fruit Cocktail Cake

August 29, 2019 by Joanie Simon 6 Comments

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 3/4 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 from 1 reviews
  • Author: Joanie Simon
  • Prep Time: 15min
  • Cook Time: 35min
  • Total Time: 50 minutes
  • Yield: 12 – 16 slices 1x
  • 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.


Scale

Ingredients

  • 2 c flour
  • 1 c sugar
  • 3/4 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, 3/4 cup brown sugar, 1 tsp salt, 2 tsp baking soda and 1 tsp 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.

Keywords: fruit cocktail, canned fruit, baking, cake, spice cake, vintage baking

Did you make this recipe?

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Filed Under: Desserts

Joanie Simon is a food photographer and stylist and family recipe keeper. In addition to The Dinner Bell, Joanie shares photography education at The Bite Shot on YouTube.

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Reader Interactions

Comments

  1. Johnny Evance

    September 6, 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

    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

      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

    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

      January 23, 2021 at 4:42 pm

      I love it! Love family recipes like this one!

      Reply
  4. Darlene Godsey

    February 27, 2021 at 10:01 am

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

    ★★★★★

    Reply

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