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Fruit Cocktail Cake on a grey plate topped with whipped cream

Fruit Cocktail Cake

  • Author: Joanie Simon
  • Prep Time: 15min
  • Cook Time: 35min
  • Total Time: 50 minutes
  • Yield: 12 - 16 slices 1x
  • Category: desserts
  • Method: baking
  • Cuisine: American


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.


  • 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


  • 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