Fruit Cocktail Cake Recipes

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GRANDMA'S FRUIT COCKTAIL CAKE



Grandma's Fruit Cocktail Cake image

Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!

Provided by Kathleen

Categories     Dessert

Time 1h

Number Of Ingredients 16

1 1/2 cups sugar
2 cups all-purpose flour
2 large eggs (lightly beaten)
2 teaspoons vanilla
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16-ounce) fruit cocktail with syrup (undrained)
1/2 cup butter
1/2 cup brown sugar (firmly packed)
1 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut
3/4 cup pecans (chopped)
Reddi Wip
maraschino cherries

Steps:

  • Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
  • Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

Nutrition Facts : Calories 502 kcal, Carbohydrate 79 g, Protein 6 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 466 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 slice

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.

Provided by GrandmaIsCooking

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

Steps:

  • In a large bowl, stir together flour, sugar, baking soda and salt.
  • Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
  • Pour into a greased 9 inch x 13 inch pan.
  • Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
  • This cake is best with Fruit Cocktail Cake Icing #7062.

Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

Fruit Cocktail Cake is a from-scratch, old fashioned cake recipe that is easy to make. This moist cake has a simple coconut frosting. It makes a great potluck dessert!

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 14

1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 ⅓ cups white sugar
1 teaspoon vanilla
1 can fruit cocktail with juice ((15.25 ounces))
½ cup brown sugar
½ cup chopped walnuts
¾ cup granulated sugar
½ cup butter
½ cup evaporated milk
2 ½ cups shredded coconut
Whipped cream and cherries for topping ((optional))

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray a 9x13 pan with cooking spray then dust the pan with flour.
  • In a small bowl, whisk together the flour, baking soda and salt. Set aside.
  • In a large bowl, beat together the eggs, sugar and vanilla.
  • Add in the flour mixture and fruit cocktail, beating well.
  • Pour the batter into the prepared pan.
  • Sprinkle the brown sugar and walnuts on top of the cake.
  • Bake for 35-40 minutes or until the cake tests done.
  • While the cake is baking, prepare the frosting.
  • In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
  • Remove the pan from the heat and fold in the coconut.
  • As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
  • Serve the cake with a dollop of whipped cream and cherry.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 381 kcal, Carbohydrate 58 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 339 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

This is my son's favorite cake, and when he asks for it for his special birthday cake, he usually gets it! It's easy to make, and a good dessert to take to potlucks or social functions. There's always someone who wants the recipe, and I'm more than happy to oblige.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 19

CAKE:
1-1/2 cups sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16 ounces) fruit cocktail with syrup
TOPPING:
1/2 cup packed brown sugar
1/2 cup sweetened shredded coconut
SAUCE:
1/4 cup evaporated milk
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, cubed
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine all cake ingredients; mix well. Pour into a 13x9-in. pan and sprinkle with topping ingredients. Bake at 350° for 35-40 minutes. Meanwhile, combine all sauce ingredients in a medium saucepan and bring to a boil. When cake is done and still warm, pour sauce over cake. Cool to room temperature.

Nutrition Facts : Calories 353 calories, Fat 12g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 382mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)



Fruit Cocktail Cake (from a Cake Mix) image

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)

Provided by newspapergal

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 6

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

Steps:

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

FRUIT COCKTAIL CAKE I



Fruit Cocktail Cake I image

A lovely fruit cocktail cake, simple and delicious.

Provided by Karen Birchfield

Categories     Desserts     Cakes

Time 1h30m

Yield 12

Number Of Ingredients 7

1 cup all-purpose flour
1 cup white sugar
½ teaspoon salt
1 teaspoon baking powder
1 egg
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray one 8 x 8 inch square baking pan with cooking spray.
  • In a medium sized bowl combine flour, white sugar, salt, baking powder, egg, and fruit cocktail. Mix until just combined and pour into the prepared pan. Sprinkle top with the brown sugar.
  • Bake at 32 degrees F (165 degrees C) for 45 minutes or until golden brown.

Nutrition Facts : Calories 176.3 calories, Carbohydrate 42.3 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 148.4 mg, Sugar 25.6 g

FRUIT COCKTAIL CAKE IV



Fruit Cocktail Cake IV image

This quick, make-in-one-bowl cake satisfies your taste buds for something sweet...without added oil or butter.

Provided by Hillary Quinn

Categories     Desserts     Cakes

Time 1h5m

Yield 24

Number Of Ingredients 8

1 cup all-purpose flour
1 cup white sugar
½ teaspoon salt
1 teaspoon baking soda
1 egg
1 (15.25 ounce) can fruit cocktail with syrup
½ cup chopped pecans
¾ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 23.5 g, Cholesterol 7.8 mg, Fat 1.9 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 106.9 mg, Sugar 15.1 g

FRUIT COCKTAIL CAKE VII



Fruit Cocktail Cake VII image

This cake is very moist. It's one of my husband's favorites.

Provided by MARY ANN PUTMAN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 eggs
1 ½ cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 cup white sugar
½ cup butter
⅔ cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
  • In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
  • To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 64.5 g, Cholesterol 55.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 257.7 mg, Sugar 49.3 g

BEST EVER FRUIT COCKTAIL CAKE



Best Ever Fruit Cocktail Cake image

This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.

Provided by nita 284904 souther

Categories     Dessert

Time 1h5m

Yield 1 CAKE, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 medium size can fruit cocktail in juice (a good brand)
1/2 cup flaked coconut
1/2 cup butter
3/4 cup granulated sugar
1/2 cup evaporated milk (no substitutions)
1 teaspoon pure vanilla extract
1/2 cup flaked coconut
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • CAKE:.
  • Beat sugar, eggs and oil together.
  • Add flour, salt and baking soda.
  • Add fruit cocktail with the juice; mix well.
  • Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
  • Sprinkle coconut over batter.
  • Bake at 350 degrees Fahrenheit for 45 minutes.
  • FROSTING:.
  • Place butter, sugar and evaporated milk in a medium size saucepan.
  • Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
  • Remove from heat.
  • Add vanilla extract, coconut and nuts.
  • Spread mixture onto cake while both are still hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Cyndi

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 16

Number Of Ingredients 7

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
  • Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g

FAST FRUIT COCKTAIL CAKE



Fast Fruit Cocktail Cake image

A convenient can of fruit cocktail is the key to this moist, down-home dessert from Karen Naramore of Gillette, Wyoming. "It's so comforting served warm with whipped cream or ice cream," she promises.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 can (15-1/4 ounces) fruit cocktail, undrained
1 egg, lightly beaten
1/2 cup packed brown sugar
1/2 cup chopped walnuts
Whipped cream, optional

Steps:

  • In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 417mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

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