Fruit Cocktail Cake

Such a very moist and delicious cake, served warm or cold. Always room for another slice. By far, one of my favorites!



  • 2 cups unsifted flour
  • 1 1/2 cups sugar
  • 2 scant tsp. soda
  • pinch of salt
  • 2 eggs, beaten
  • 1 (1 lb.) can fruit cocktail
  • 1 tsp. vanilla


  • 1 stick butter
  • 1/2 cup evaporated milk
  • 1 cup sugar
  • 1 cup coconut
  • 1 tsp. vanilla
  • 1 cup chopped pecans or walnuts


Sift together flour, sugar, soda, and salt. Add remaining ingredients. Beat well. Bake in greased and floured 13 x 9 x 2 inch pan at 300 degrees F for 50 minutes. While cake is hot, pour icing over it. This cake freezes well. If cake batter looks thin, add a little more flour. Some fruit cocktail has more juice than others. Ice with Fruit Cocktail Cake Icing. (below)

Icing: Cook the ingredients together. Pour over cake as soon as you take it out of oven.

By Marti from Athens, GA


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Fruit Cocktail Cake
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