Fruit Cocktail Cake

Starting to sense a theme today?

We talked about the history of fruit cocktail cake in an earlier post from Ceres, California.

From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.

Fruit Cocktail Cake

1 egg
1-1/2 cups sugar
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup of nuts
17 ounce can Fruit Cocktail

Beat egg and sugar together. Sift flour, soda, and salt together. Add vanilla, drained cocktail juice, and add flour to the egg mixture. Mix well. Fold in fruit cocktail and nuts.

Bake at 350 deg. for 30 or 40 minutes.

Cover with topping while cake is hot.


1 stick oleo
1 teaspoon vanilla
1 cup sugar
1/2 cup chopped nuts
2/3 cup canned milk

Combine all ingredients in pan and bring to boil. Cook over low heat for 12 minutes, stirring constantly. Pour over cake while hot. Punch hols in cake with fork as you pour topping on.


  1. Julie Boucher

    OMG! I made this back in Home Ec in the early 50’s, what a treat to find the recipe. Thanks so much for sharing!

  2. freda cotten

    Made it with crushed pinapple, AWESOME

  3. Ron in FL

    Assuming you would drain the can of fruit cocktail?

  4. Billie Elliott

    Best I remember, no, the juice & eggs are the only liquid.

  5. Brooke

    what size pan 8×8 ?

  6. Dana Wright

    wow, this is my mom’s copy of fruit cocktail cake that I now own. Right down to the stain at the bottom of the page.

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