A few weeks ago, Miss Cindy showed us how to make a Fruit Cocktail Cake and I’m so glad she did!
Miss Cindy said she used to make them all the time but over the years she just sorta forgot about them and then something made her think of the recipe and she knew she had to share it with me and you.
You need:
- 1 1/2 cup sugar
- 2 eggs
- 2 cups plain flour
- 2 teaspoon baking soda
- 1 can fruit cocktail
Sauce:
- 1 1/2 cup sugar
- 1 stick of butter
- 1 teaspoon of vanilla
- 1 large can evaporated milk
- 1 cup pecans
- 1 cup coconut
Drain fruit cocktail reserving liquid for later use.
Cream sugar and eggs; mix in flour and baking soda; add reserved liquid mix for 4 minutes.
Fold fruit cocktail into the batter.
Pour batter into an ungreased 13 x 9 baking dish. Bake at 325 degrees for 1 hour.
When cake is almost done, make the sauce by adding all the sauce ingredients into a pot-bring mixture to a boil and boil for 5 minutes.
As soon as the cake comes out of the oven-cut it into squares and then pour the hot sauce over it evenly.
You’re supposed to let the cake set for a good long while so it soaks up all that gooey goodness, but we can never make it that long!
The Fruit Cocktail Cake is very very good. And I love that you can make it ahead of time and it’ll actually be better the day after you make it! I plan to take it to any gatherings I get invited to in the future.
Have you ever had fruit cocktail cake?
Tipper
67 Comments
Stephanie Sue Jones
March 5, 2022 at 10:31 pmCan you substitute the baking soda, or plain flour? I don’t buy plain flour that much.
Tipper
March 6, 2022 at 1:24 pmStephanie-If you have self-rising flour I would use 2 cups of it 🙂
kay mcgraw
February 28, 2022 at 12:45 pmCould you tell me what size can of fruit cocktail to use?
Tipper
February 28, 2022 at 2:19 pmKay-a 15 oz. can 🙂
Mia
February 9, 2022 at 9:46 amOmg i have those same recipe cards!!! With the colorful design on the side.
Diane
September 23, 2021 at 3:30 pmJust watched the video. I will be making this for our fellowship meal at church the first Sunday of October. I can’t wait to try it!!!!! Thank you from Alabama!!
Brooke
September 11, 2021 at 2:49 pmHello! I just made this cake. It’s cooling right now, soaking up all of that delicious sauce. My cake sort of fell in the middle. It’s not nice and flat all the way across like your cake (from the youtube video). Can you advise what I maybe did wrong? I’m still super excited to eat it though!! I just found your youtube channel and now your blog. I live in the mountains of Virginia and I relate to so much of your content! Thanks!
Tipper
September 11, 2021 at 7:59 pmBrooke-I’m just not sure what could have happened to the cake, but I bet it will still be yummy! Thank you for watching and reading! So glad you can relate to it all 🙂
Lois
September 13, 2021 at 9:53 pmMine fell in the middle too. Anyone have suggestions?
Tipper
September 14, 2021 at 7:41 amLois-I found this page that has suggestions on how to keep cakes from falling-maybe it will help 🙂 https://www.foodnetwork.com/recipes/packages/baking-guide/crowd-pleasing-cakes/Why-did-my-cake-sink-in-the-middle
Todd Thomas
September 4, 2021 at 12:19 amFruit Cocktail Cake has been one if my favorites since I was a little kid. My birthday cake was a lot of time Fruit Cocktail Cake. Though mine was not quite the same. We did not boil the sauce or have coconut and pecans in it. To me this is almost like German chocolate cake pecan frosting. Since we did not boil the sauce was not as thick and got into the cake much quicker. Though I like this approach and will probably try it tomorrow. Yours looks great though my wife probably won’t want me eating that much sugar, but that is always a problem with this cake. Thanks
Jennifer Paige
September 3, 2021 at 10:01 pmI’ve just finished baking two of these cakes. Can they stay out overnight? Or should they go in the fridge? Help please. Thank you!
Tipper
September 9, 2021 at 11:28 amJennifer-I leave mine on the counter for a couple of days. If they’re not eaten by then I move them to the frig 🙂
Lois A Showalter
August 26, 2021 at 10:15 amWhere can I find a printed recipe of this cake? This version looks the best.
Tipper
August 27, 2021 at 2:09 pmLois-I’m sorry I don’t have a printed version. Perhaps you can find one on another site. Thank you for visiting!
Dee
August 27, 2021 at 3:30 pmIf you have both a smart phone and a tablet You can do like I do and snap a picture of the recipe with your phone and text or email it to yourself. Just a thought.
Steve
September 16, 2021 at 5:09 pmHighlight, copy, paste into Word doc and save
Deb Green
August 21, 2021 at 7:45 amHi Tipper! I saw you make this cake on YT this week, it looked so delicious that I literally made it for the first event on my calendar and it was a big hit! I’m in Michigan, no one has heard of the cake so it may become my go-to potluck recipe This isn’t the first recipe I’ve tried and look forward to many more. Thanks for sharing, I love your channel ❤️
Tipper
August 21, 2021 at 10:32 amDeb-so glad you enjoyed the cake!!
Evelyn King
August 26, 2021 at 4:18 pmI have been making this cake for probably 50 years in the state of Kansas.
I don’t remember where I got the recipe.
Joyce Wagner
August 26, 2021 at 8:23 pmWhat size is the can of fruit cocktail? Thanks.
Tipper
August 27, 2021 at 8:45 amJoyce-its 14.5 oz 🙂
Amy
August 21, 2021 at 3:25 pmI happened on to you on YT today, and since I’m an Appalachian girl, I knew I had to watch your video. I’m baking for a church event next week, so this will be the recipe that I use. I always have all these ingredients on hand. Thank you for sharing your recipe and your memories.
Tipper
August 22, 2021 at 3:31 pmAmy-I hope everyone likes the cake!!
Carla
January 21, 2022 at 3:29 pmMade this last night—oh my is it good!! Thank you for sharing your recipes and stories.
Tipper
August 22, 2021 at 3:35 pmDeb-So glad you liked the cake too 🙂 I’m glad you like our videos too!
Regan Spring Matthews
August 17, 2021 at 9:53 pmThis reminds me of the “Cuppa Cuppa Cuppa” recipe from Steel Magnolias.
Marie Pawlik
August 17, 2021 at 8:46 pmI’m from Kansas and this cake is at every event its good simple eating
Tipper
August 18, 2021 at 6:18 amThanks Marie!
SusieQ
September 19, 2019 at 12:49 pmThis was one of our all time favorites that our Granny made ,,,, oh, it is so so so good, 🙂 in ours it had coconut in the icing too, and it does look like in one of your pictures there is coconut…. is coconut listed on the other side of the recipe card, if so how much, and sweetened or unsweetened coconut ….
Tipper
September 19, 2019 at 2:23 pmSusieQ-Thanks for the comment! Here’s the ingredients:
You need:
1 1/2 cup sugar
2 eggs
2 cups plain flour
2 teaspoon baking soda
1 can fruit cocktail
Sauce:
1 1/2 cup sugar
1 stick of butter
1 teaspoon of vanilla
1 large can evaporated milk
1 cup pecans
1 cup coconut
Donna
January 27, 2022 at 9:19 pmWhat size can of fruit cocktail do you use?
Tipper
January 28, 2022 at 6:45 amDonna-a 15 oz can 🙂
Laurie
September 19, 2019 at 12:41 pmOne sweet older lady used to always bring this to church suppers. So delicious!
Betty Stokes
August 18, 2021 at 12:25 amTipper,
Do you use the frozen coconut?
Is it sweetened coconut?
I look forward to trying this. I’ve never had it before.
Thank you, Betty from Alabama
Tipper
August 18, 2021 at 6:18 amBetty-I use sweetened shredded coconut that comes in a bag. Hope you like the cake!
Amy Jo Jansson
June 16, 2019 at 8:47 amWell! It’s Father’s Day 2019 and I’m making this to take to Dad’s later. Although I’ve never commented before, I think I’ve read every word of every day and every comment ever made for years. Before I retired, I would leave this page open on my work computer so the songs could play over and over (playlist used to be right there, I loved it!). I’m a Texas Panhandle girl and we have some traditions of our own, but how I do love to read about the rich Appalachian heritage! Some of our use of words are the same, though. Anyway, sending love and blessings to you and your family, and all the devoted followers of Blind Pig and the Acorn. Happy Father’s Day to all the Daddy’s out there!
SANDRA MAPLES
April 6, 2013 at 10:38 amMY MOTHER-IN-LAW COOKED THE ORANGE SLICE CAKE. AND- SHE COMPLAINED THAT IT TOOK ALL THE STRENGTH SHE HAD TO MIX IT [BY HAND]. DIDN’TCARE FOR IT AT FIRST, THEN BEGAN TO ENJOY THE PURE ORANGE FLAVOR AND THE DENSITY AND ALL THAT WENT INTO PREPARING THIS JEWEL OF A CAKE, MADE IN A BUNDT CAKE PAN. WITH THAT AWESOME TASTING GLAZE. I STILL HAVE HER HAND WRITTEN RECEIPT. DATED 1963.
Theresa
October 1, 2012 at 1:43 amI’ve been at my daughter’s all week and then at the beach for the weekend as it was my eldest granddaughter’s 16th birthday and we always go there for her day.
Anyway, had to add this was one of my favorite cakes when I was growing up. It’s the same one my Gram used to make, had to check the recipe to make sure. Thank you for sharing the memories, the recipe and the reminder that it’s been too long since I’ve baked anything for the family. I think I’ll make this sometime soon.
Jen
September 29, 2012 at 10:26 amI don’t think I’ve ever had this, but I now have plans to give it a try. We’re having an old-fashioned cake walk at our Church’s harvest festival in a few weeks and this is going to be one of my contributions. If it’s as good as your Granny’s peach cobbler it’s sure to be a hit!
sarahsbookreflections
September 28, 2012 at 6:36 pmThat’s a cake I’ve never heard of. When my kids were growing up, they liked jello for dessert. I cannot stand plain jello, so I used to doctor it up by mixing in sherbet and fruit cocktail. We all loved it and our son, Dean, named it sherbajel.
Tipper
September 28, 2012 at 10:29 amBrenda-thanks for the comment! Is this the orange slice cake you remember: https://blindpigandtheacorn.com/orange-slice-cake-for-christmas/
brenda s 'okie in colorado'
September 28, 2012 at 1:00 amI’ve had this many times since the 60’s. My Grandmother made this and I think it was the topping that made it so good. I need to make it again because my husband loves this topping on German Chocolate cake. I think he might like this better. My Grandmother also made an orange slice cake with this topping, as well as her oatmeal cake. Has anyone here had old fashioned orange slice candy cake? VERY rich but good at Christmas time.
Kendra Bailey Morris
September 27, 2012 at 4:05 pmI totally remember this! Someone would always bring this to the church social. Delicious!
Helen G.
September 27, 2012 at 3:19 pmNever heard of the cake but this sure sounds good. My oldest brothers children loved fruit cocktail but they always called it fruit cottontail so if I made this cake it would have to be called fruit cottontail cake.
Thanks, Tipper!
Bob & Inez Jones
September 27, 2012 at 3:04 pmWe,too, have had fruit cocktail cake. Actually, it is one of Bob’s favorites. One year our son-in-law made him one for his birthday cake.He has had to make him one every year since. Spoiled or what ! The one he makes takes a different sauce but either would be good and he makes it in a funnel pan. I have enjoyed going back and reading some of your blogs on Mountain People. I found it very interesting and would like to be able to know them and sit down and have a visit with them. Thanks for the recipe.
Tipper
September 27, 2012 at 1:16 pmAngie-1 stick of butter is 1/2 cup : )
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Ken
September 27, 2012 at 12:08 pmTipper,
I’ve had pies that Miss Cindy made
and this one I’m going to try too.
It’s just the treat for my company
a coming the week after the Fall
Festival at JCCCFS. They were all
talking about it on our Murphy
Radio station this morning, saying
it was the BIGGEST attraction our
area had. Like most folks, I love
it too…Ken
Tim Cuthbertson
September 27, 2012 at 11:31 amI remember these from a long time ago, but I have not had one or even heard about them in years. I wonder why such good things become forgotten?
Ethel
September 27, 2012 at 10:53 amNever heard of this one before! It sounds intriguing, maybe I can sub out peaches for fruit cocktail and leave the coconut out, I guess I’m one of those picky eaters. Miss Cindy’s post suggests the recipe is open to interpretation (my favorite kind of recipes!).
The real clincher for me is the sauce!
Janet Smart
September 27, 2012 at 10:10 amSounds delicious! the topping sounds like german chocolate topping. I think I remember this from when I was younger.
Ethelene Jones
September 27, 2012 at 9:24 amLike Miss Cindy, I “used to” make this Fruit Cocktail Cake! How rich and gooey it is! Back “in the days” when I was always looking for a new and different recipe to serve some church group meeting in our home, or to take to one of our famous “covered dish” meals, I remember finding and using this recipe! Maybe I got it off the can of a # 303 size Fruit Cocktail. Thanks to Miss Cindy for “resurrecting” the recipe and sharing it with us.
Tipper
September 27, 2012 at 9:24 amDolores-13oz. can of fruit cocktail : )
Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
http://www.blindpigandtheacorn.com
Shirla
September 27, 2012 at 8:58 amOf course it’s not fattening! I’ve never had a fruit cocktail cake. I can’t imagine Mom not getting her hands on the recipe being the big fan of ‘mixed fruit’ that she was. She always made a huge bowl from fresh fruit for get-togethers. I’m anxious to try this recipe. All I need is coconut.
Lonnie Dockery
September 27, 2012 at 8:56 amWell, that last comment should get you invited to some holiday gathereings!!
Cee
September 27, 2012 at 8:41 amI haven’t made this cake in a long time. I don’t think my recipe is the same. Your’s looks a lot better and I will be sure to try it out soon.
Rush
September 27, 2012 at 8:34 amDelicious! 😀 I have had this cake before at church gatherings when I was young, but have not had it in forever. The only difference I can see is that it was made from fresh fruit slightly cooked in a heavy syrup first. In my family we baked very few sweets. Banana nut bread, fig cake and oatmeal cookies with raisins were the few and far between choices we had. It was so bad that we were not even allowed chewing gum and only one candy bar choice a month. Which is why I gained weight as soon as I left home. 😀
PS sorry that I missed the internet discussion. I could have written a couple of blogs on the nightmare scenarios that we went through after we moved here. All excuses and no results for years and so much of our business depended on it. 🙁 Better now, but still shaky at best.
Donna W
September 27, 2012 at 8:24 amI used to make this often, when the kids were growing up. The recipe is still in my recipe box. I first got it from my sister, who always did have the BEST dessert recipes.
Ed Ammons
September 27, 2012 at 8:05 amThat looks like something I might like to try. I am going to start saving to buy a cup of pecans. Might have enough by Christmas! I used to get pecans from a lady at work who’s mother had several trees in her yard. They were thin shelled and you could crack them by squeezing two together. Most of the goodies would come out whole. She charged five dollars for a paper grocery bag full. But then mamma died and lazy Debbie wouldn’t pick them up. So I’m stuck with store bought and they are e$x$p$e$n$s$i$v$e!
Sheryl Paul
September 27, 2012 at 7:56 amIt sounds yummy, you had me with the pecans and coconut
kat
September 27, 2012 at 7:50 amHad forgot about this cake. Haven’t made it in ages but remember it being good.
dolores barton
September 27, 2012 at 7:41 amForgot to ask – What size can is the fruit cocktail?
dolores barton
September 27, 2012 at 7:36 amNever had a fruit cocktail cake, but it looks delicious. I definitely will try making one; I’ll experiment on my husband’s taste buds. Thanks once again for another good recipe.
Holly Day
September 27, 2012 at 7:31 amNo, I haven’t had a Fruit Cocktail Cake but I soon will. If I am reading this right, if I invite you to my gathering, you will come and bring one. “I plan to take it to any gatherings I get invited to this coming holiday season.” Is that correct?
OK, you’re invited to be at my house on Christmas morning at about 9:00 AM! I’ll make the coffee!
PS: You can come earlier if you want too.
B. ruth
September 27, 2012 at 7:25 amTipper,
Yes, I have had a Fruit Cocktail Cake…but I’ll declare I don’t remember the yummy topping. I do remember the sauce…
I wonder if Mom left the pecan, coconut out of the recipe…I can’t beleive that she would…so that recipe must be different.
I haven’t made it in years..and mine called for a square pan..
Easy and quick…
Thanks Tipper, and Cindy for the memory…sounds like a winner for the holiday crowds…
Miss Cindy
September 27, 2012 at 7:13 amTipper, I always liked this cake because I usually had the ingredients on hand, the Deer Hunter loved fruit cocktail, and you don’t have to grease the pan.
I also liked it because it is soooooo good.
If memory serves me we tried this same recipe using applesauce instead of fruit cocktail and it was very good also.
I just love playing with recipes. I consider a recipe a rough outline that I can use to fill in the blanks. It seems that the Deer Hunter cooks the same way I do so we have lots of fun cooking together. We also both cook quickly and clean up as we go.
It was actually Chatter who followed the recipe and made the cake. She is quite the budding cook in addition to playing the guitar, singing, and dancing.
LINDA L. KERLIN
September 27, 2012 at 7:10 amFruit cocktail cake is a “good-one” I have made it for years and my recipe says one can eat it warm with whipped creme on top—so if you can not wait for the flavors to meld together put the whipped creme on and go to it.