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fruit cocktail cake

(3 ratings)
ArtByASM avatar
Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

This is such a simple and satisfying cake and it really brings simplicity and comfort in this retro dessert. I have had it with no topping and have tried both toppings. All ways are great! It's so special to me because it was given to me from my best friend's (like a sister to me) grandmother who passed on a few months ago. She was the closest person to a grandmother I had because my grandparents lived in Italy. She was so sweet to my kids and she was so nice to me and my family. I wish I got to see her more when she was ill but being so ill it was hard. I was lucky enough though to get some of her recipes along with memories of her. I loved her retro recipes because they were true Americana Staples and that was interesting to me coming from an Italian Background. She was known as Grandma Jane. I think she was truly special, tough woman, interesting lady and a woman of her time. So in her memory to Grandma Jane!

(3 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 45 Min

Ingredients For fruit cocktail cake

  • CAKE
  • 2
    eggs
  • 1 1/2 c
    sugar
  • 1/2 c
    oil
  • 1 tsp
    pure vanilla extract
  • 2 c
    flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 15 1/2 oz
    fruit cocktail
  • OPTIONAL TOPPING #1
  • 1 c
    brown sugar
  • 1/4 c
    butter, softened
  • 1 c
    toasted pecans or walnuts
  • 1/2 c
    finely chopped coconut (optional) (you can chop in a food processor)
  • OPTIONAL TOPPING #2: BOILED VERSION
  • 1 stick
    butter
  • 1 1/2 c
    coconut
  • 1 c
    sugar
  • 1 tsp
    vanilla
  • 1 c
    evaporated milk
  • 1 c
    toasted pecans, chopped
  • SERVE WITH...
  • vanilla ice cream
  • caramel topping

How To Make fruit cocktail cake

  • 1
    Preheat oven to 350 degrees. Butter and flour a 9x13 baking pan.
  • 2
    Whisk together the flour, sugar, baking powder and salt. Stir in the undrained fruit cocktail, beaten egg, and vanilla until well blended. Pour into prepared pan.
  • 3
    TOPPING OPTION ONE: Mix together the brown sugar, butter, and nuts then sprinkle over the cake batter. Then bake.
  • 4
    Bake until the cake starts to pull away from the sides sof the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
  • 5
    IF USING SECOND OPTIONAL TOPPING, Boil all ingredients in a sauce pan for one to two minutes. Pour over hot cake.
  • 6
    Serve warm with or without ice cream and caramel topping. Also great eaten cooled.
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