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    You are in: Home / Recipes / Fruit Cocktail Cake (from a Cake Mix) Recipe
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    Fruit Cocktail Cake (from a Cake Mix)

    Fruit Cocktail Cake (from a Cake Mix). Photo by newspapergal

    1/1 Photo of Fruit Cocktail Cake (from a Cake Mix)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    newspapergal's Note:

    This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

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    Units: US | Metric

    • 1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
    • 1 (16 ounce) can fruit cocktail, undrained
    • 1 cup coconut, plus
    • 1/2 cup coconut
    • 2 eggs
    • 1/2 cup brown sugar


    1. 1
      Preheat to 325*.
    2. 2
      Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
    3. 3
      Blend, then beat at medium speed for 2 minutes.
    4. 4
      Pour batter into greased 9x13 pan, or two 8x8 pans.
    5. 5
      Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
    6. 6
      Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
    7. 7
      Serve warm or room temp; stays moist for several days.

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    Ratings & Reviews:

    • on March 18, 2014


      This recipe converts extremely well to a diabetic friendly dessert. I made this to take to work today and we have several that are diabetic, so I made a few adjustments to accomodate those who prefer less sugar. I used a sugar free cake mix and no sugar added fruit cocktail. I used one 14 oz. can of fruit cocktail with the juice and then drained another one and added just the fruit. I topped it off with the remaining coconut and Splenda brown sugar mixed with about two tablespoons of melted butter to make a cumbly coconutty topping. The cake was so moist and no one could believe that it was almost completely sugar free. This recipe is a keeper for sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2013


      Love this cake. I changed it up and made it gluten free by using a white gluten free cake mix and then only had to bake it for 35 min at 350. My family loved it and wants me to make another one. Big hit at our house. I shared this recipe many times already and told them to come to It was so moist and actually was better the second day for more flavor anyway.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2012


      My DH and I enjoyed this cake very much. I made it in two 8x8 pans and decided to give one away to friends who enjoyed it immensely as well. Will definitely make it again soon as it is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)


    Nutritional Facts for Fruit Cocktail Cake (from a Cake Mix)

    Serving Size: 1 (72 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 216.8
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 4.7 g
    Cholesterol 21.2 mg
    Sodium 202.9 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 1.7 g
    Sugars 22.4 g
    Protein 2.5 g

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