Fruit Cocktail Cake

Top Review by Chris Reynolds

I remember this cake taken to picnics when I was a young girl. Oh, how marvelous, moist and gooey it was! I have made it many times since, but it always looked more like a white cake with fruit cocktail in it, not the gooey creation I remembered from those long ago picnics. So this time, I made the cake with brown sugar (you could also add 1 tsp of black strap molasses to white sugar), and it was the fruit cocktail cake I remembered. Yum! Thanks for sharing.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Sift the first four ingredients into a large bowl.
  3. Add the egg, fruit cocktail, and vanilla and mix well.
  4. Pour into an 8 x 12-inch buttered and floured cake pan.
  5. Mix the brown sugar, butter and walnuts together, then sprinkle over the top of the cake batter.
  6. Bake until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
  7. Cool.
  8. Serve from the pan.

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