Fruit Cocktail Cake Recipe

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Deborah Peterson


This makes a very moist, rich cake and it is DELICIOUS!!!

A friend shared this cake with us one cold night when my family and I were stranded in front of their house and were waiting for truck parts to arrive. This cake, along with a hot cup of coffee and comforting friendship, made a difficult event seem easy to cope with and worth the inconvenience.

★★★★★ 1 vote
30 Min


1 1/2 c
granulated sugar
2 c
plain four
1 tsp
1/2 tsp
eggs, beaten
2 cups
or one 15 ounce can, fruit cocktail
2 tsp
vanilla extract


1Mix together til smooth and a little fluffy. Pour into your pan and bake for 30 minutes.
2ICING ( You MUST use this on the cake or it won't turn out right):

1 and 1/2 cups granulated sugar
1 stick of butter
1 cup evaporated milk
1 teaspoon vanilla
3Put ingredients in a saucepan and bring to a boil. Let boil for 2 minutes. WHILE YOUR CAKE IS STILL HOT, poke holes in it with a butter knife, then pour the icing (that is still very thin and hot) over the cake. Be sure to spoon it generously over the top so it can soak into the cake (it will also go down the sides of the cake which will make it moist through and through). NOW TO FINISH: sprinkle the top of the cake with shredded coconut and chopped nuts(the nuts are optional and the kind you use are what you like best). To make your cake pretty and taste richer, put it under the broiler til the coconut is brown.

About this Recipe

Course/Dish: Cakes