Paula Deen's Fruit Cocktail Cake

Be the first to review
READY IN: 55mins
Recipe by Not So Good Cook

This was adapted from this summer's edition of Cooking With Paula Deen, in the section called From My Friends. I decreased her quantity of oil in the cake and used less butter in the frosting; it was wonderful! Moist, sweet, and easy. The frosting recipe is at the bottom.

Ingredients Nutrition


  1. Preheat oven to 350. Lightly grease a 13x9 baking dish.
  2. In a large bowl, beat sugar, oil, applesauce and eggs at medium speed until fluffy.
  3. In a medium bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Batter will be thick. Stir in fruit cocktail. Pour into baking dish. Sprinkle evenly with coconut.
  4. Bake for 40-45 minutes or until a wooden pick inserted in center comes out clean. Pour Coconut Frosting over hot cake. Sprinkle with walnuts, if desired. Cool completely before cutting into squares.
  5. COCONUT FROSTING: In a med ium saucepan, combine butter, sugar, and milk. Bring to a boil over med-high heat; boil & stir one minute. Add coconut & vanilla; stir. Pour over hot cake.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a