Fruit Cocktail Cake (Vintage Recipe)
Fruit cocktail cake is a moist, old fashioned dessert made with canned fruit cocktail and only 3 other ingredients you likely have on hand. This budget friendly dessert makes a sweet, soft, and lightly fruity cake that’s perfect for potlucks.
Fruit cocktail cake is one of those vintage recipes that holds up to this day.
It only needs 4 easy ingredients and 5 minutes of active prep so you can still through together a tasty dessert without spending all day in the kitchen.
With its soft crumb and little bits of fruit throughout, no one will be able to tell just how easy it is!
It feels lighter and better suited for the warmer weather than a heavier, richer dessert so it’s perfect for casual summer gatherings like potlucks and picnics.
And serve it up with a scoop of creamy vanilla ice cream for an extra treat!
Ingredients
To make this you’ll need:
- Butter– Melted. You can use salted or unsalted butter in this recipe.
- Self rising flour– If you don’t have this on hand, whisk together a cup of flour with 1 1/2 tsp of baking powder and 1/4 tsp of salt.
- Sugar– Granulated
- Fruit cocktail– A 15 ounce undrained can.
How to Make
This fruit cocktail cake is so easy to make!
Just brush the melted butter in an even layer all over the bottom of a 9×9″ baking dish using a silicone brush.
Set it aside.
Then whisk the flour, sugar, and fruit cocktail with the juice together in a mixing bowl until everything is evenly combined.
Pour the batter into the prepared dish and spread it out in an even layer.
Bake at 350° for 35-45 minutes or just until the cake’s golden brown on top and bubbling along the edges.
Carefully remove the hot dish from the oven and set it aside to cool for 5-10 minutes.
Serve warm, topping each slice with a scoop of ice cream if you’d like, and enjoy!
Storing Leftovers
If you have leftovers, let it cool completely before wrapping the cake tightly right in the baking dish with plastic wrap.
Store it at room temperature for up to 2 days or in the fridge for up to 5.
Warm it slightly in the oven or microwave to freshen it back up before serving.
Tips and Tricks
- Do not use regular all purpose flour. The cake will be flat!
- Make sure not to drain the fruit cocktail. You need all the juice.
- Don’t over mix. Just stir the ingredients together until they are just combined.
Other Vintage Recipes
Fruit cocktail cake is the perfect vintage recipe when you need an easy, tasty dessert.
Make it and enjoy!
Looking for other vintage recipes?
Try these:
- Cookie Salad Recipe
- Peas & Dumplings
- Southern Grape Salad
- Tomato Soup Cake
- Classic Waldorf Salad
- Mock Apple Crisp
If you’ve tried this FRUIT COCKTAIL CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Fruit Cocktail Cake (Vintage Recipe)
Ingredients
- 4 tbsp butter melted
- 1 cup self rising flour
- 1 cup granulated sugar
- 1 15 oz can fruit cocktail undrained
Instructions
- Add the melted butter to a 9x9" baking dish. Using a silicone brush spread it out in an even layer all over the bottom of the dish. Set aside.4 tbsp butter
- Add the flour, sugar, and fruit (with the juice) to a mixing bowl. Stir everything together until evenly combined.1 cup self rising flour, 1 cup granulated sugar, 1 15 oz can fruit cocktail
- Transfer the fruit mixture to the prepared dish and spread it out in an even layer.
- Bake at 350° for 35-45 minutes, just until the cake's golden brown on top and bubbling along the edges.
- Carefully remove the hot dish from the oven and set it aside to cool for 5-10 minutes.
- Serve warm and enjoy!
Notes
- Do not use regular all purpose flour. The cake will be flat!
- Make sure not to drain the fruit cocktail. You need all the juice.
- Don't over mix. Just stir the ingredients together until they are just combined.
Nutrition
recipe adapted from Happy Family Recipes
