Fruit Cocktail Cake

READY IN: 55mins
Recipe by Diana Adcock

This recipes is from my Aunt Janet Chute-excellent summer cake!!

Top Review by mribk

I made this 50 years ago in 4-H and had lost the recipe. What a joy to find it again. I made some changes only because I didn't have the correct size can of fruit cocktail. I added 1 14.5 oz can of sugar free fruit cocktai and all the juice, one small can of mandarine oranges less about 2/3 of its juice. For a sauce I used one cup of powdered sugar, sifted; 1/4 cup orange juice and 2 TBS apricot brandy. Mixed them together, poked holes in the warm cake and drizzled the glaze over the top. I gave big samples to two different neighbors and they both called later and told me that it was excellent. What a fun and easy mix. It is almost like a fruit cocktail pudding cake when warm. Good recipe.

Ingredients Nutrition


  1. Mix together by hand the flour, sugar, soda, salt, eggs and fruit cocktail with juice.
  2. Do not over mix and do not beat.
  3. Pour into a 9x13 cake pan sprayed with pam.
  4. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped pecans over top of cake.
  5. Bake at 325 degrees for 40 minutes.
  6. Remove and place on a rack to cool.
  7. While cooling (15 minutes) in a medium pan bring to a slow boil the evaporated milk, sugar and butter.
  8. Once the butter is melted and the slow boil is reached remove from heat and stir in the vanilla.
  9. With a carving fork poke"lots" of holes in the cake and slowly pour butter sauce evenly all through cake.

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