The tart salad dressing complements the sweet fruit beautifully. You can make a fantastic main dish salad by adding leftover cooked chicken or turkey.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9-inch square cake |
Ingredients
- cooking spray
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 (16 ounce) can fruit cocktail, undrained
- ½ cup packed brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with cooking spray.
- Mix flour, white sugar, egg, baking soda, and vanilla together in a bowl. Stir in undrained fruit cocktail and mix until well blended. Pour into the prepared pan and sprinkle brown sugar over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is golden brown, about 40 minutes.
Reviews
This recipe has been around for many years. My mother gave it to me at least 50 years ago. The only difference is that she made it in a 9×13 Pyrex dish and baked until very dark brown then she made an icing for it that consisted of boiling 3/4 cup of butter with 1 cup of white sugar and 1 cup of Carnation evaporated milk until thickened. This takes about 20 mins., then you pour it over the cake while it’s still hot. It makes the cake taste like a Christmas pudding. We serve it with whipped cream. Try it!
Great result with these changes – half cup of rolled oats to thicken the batter slightly, cinnamon added and reduced brown sugar to 1/4 cup. So good! However the oatmeal can be a bit gummy next day.
My fiance doesn’t like cake but he will eat this until it comes out his ears. I recently made it again but added 1/4 tsp. each of cinnamon and nutmeg, though I would use a tad less nutmeg next time, and it came out fabulous. Someone described it as tasting like a crisp.
Delicious and super easy to make
Excellent cake, moist and delicious!
Substituted half the sugar with stevia and used low sugar fruit cocktail.
I like how simple this was to make and bake. It did well in high altitude.
My mother always made this every year and it was so good. I couldn’t find my mother’s recipe and found this recipe here. It looks and taste just like the one my mother always made. Simple and delicious!
You might get 8 servings, but not 16. I added 1/2 tsp cinnamon and 1/4 tsp ground cloves. I also sprinkled 1/4 cup brown sugar. 1/2 c is too much. .Yummy in a cold night with staples in the pantry.
An old recipe, but for those who give no mind to sugar consumption, this easy-to-make favorite will hit the spot. For extra to-die-for flavor, put as much brown sugar as needed to completely cover the top, then dot with real butter before baking. I also add 1/2 tsp. cinnamon to the batter. The ease of prep belies the joyful reaction sugar-lovers have.
I have made this cake for many years. This recipe is good. I do modify it and use half as much sugar and add a teaspoon or so of cinnamon. Sometimes I put in nuts. I have tried it with canned diced peaches and it was not as good. I might try that again and add almond extract and a little salt, and then it might work. Thank you, allrecipes ,for keeping this oldie, but a goodie alive. The picture here on the web shows this in a loaf pan. I always make it in a square pan. 8×8 or 9×9 are both fine; just watch the baking time. 9×9 takes a little less. It’s a very forgiving recipe.
Delicious.. My favorite non-chocolate cake.. Thank you Thank you Thank you
My mother passed a double recipe on to me for a 9×13 pan. I used a 10″square and the middle took forever to get solid. I have never been disappointed with this very easy cake. It is very moist and looks like chocolate but isn’t. Delicious!
I did use less sugar as one reviewer said. Used 2/3 c of sugar. Also added cinnamon, cloves, spices and chopped walnuts. Also cooked only for 30 minutes. Did not like the texture, was way too doughy. Flavor was ok but could use more taste, don’t believe I’ll make anymore.
Very quick and easy. I used half the sugar (white and brown) ànd it turned out well. Juice from fruitcocktail is required. A 4 for easiness and taste. Serve hot with whipping or ice cream
I love that this is easy, low fat and has fruit, I made it whole grain and almost sugar free. I used whole wheat flour, added 1 tsp cinnamon, dash of nutmeg and salt, just 1/2 cup Splenda and used about 1/16 cup brown sugar splenda mixed with oatmeal for the topping. Next time I will add nuts to the top and add 1/4 cup oatmeal to the batter since the cake was really moist. Thanks for posting and all the great ideas in comments.
I had lost my copy of 50 years ago! So happy to find this one. I add cinnamon and a touch of allspice.
So easy and as another baker suggested, I did add a little pumpkin spice to it. Also made a quick cream cheese glaze. Pretty tasty and you are getting your fruit!
Super easy. Loved it, it did take a little longer to bake.
Family loved it! Will make again.
Yes I’ll make it again. The only change i made is that i added 2 TBS of real butter to the batter and created a vanilla cream cheese frosting for the top. thank you to my husband for the cream cheese idea. i just fine tuned his idea with my own 🙂 team work!