Dianne's Fruit Cocktail Cake

cathy tate


This cake is so very moist and light, it hits the spot on a hot summer day! My children, who are now grown, have loved this cake since they were very little. It is a favorite in our family.


★★★★★ 2 votes

25 Min
45 Min


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  • 1 3/4 c
  • 2 c
    flour, plain
  • 2 tsp
    baking soda
  • 1/8 tsp
  • 2 large
  • 1 can(s)
    fruit cocktail, 15oz can
  • 1 c
    evaporated milk
  • 1 c
  • 1 stick
  • 3/4 c
  • 1 tsp

How to Make Dianne's Fruit Cocktail Cake


  1. CAKE: Preheat oven to 325 degrees. Combine flour, baking soda, salt and sugar. Add eggs, mix well. Add fruit cocktail, mix well. Pour into 9x13 pan.
  2. Bake at 325 degrees 30-45 minutes until pick inserted into the center of cake comes out clean.
  3. TOPPING: Combine evaporated milk, sugar and butter in a medium pan. Bring to a boil; stirring constantly for 10 minutes. Remove from heat and add coconut and vanilla. Pour over cake while hot.
  4. You can serve this cake immediately while warm or later after cooling off. Both taste just as good.

Printable Recipe Card

About Dianne's Fruit Cocktail Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern

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