Appalachian Food

Fruit Cocktail Cake

FruitCocktail Cake

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


  • 1 1/2 cup sugar
  • 1 stick of butter
  • 1 teaspoon of vanilla
  • 1 large can evaporated milk
  • 1 cup pecans
  • 1 cup coconut

Fruit Cocktail Cake

Drain fruit cocktail reserving liquid for later use.

Recipe for fruit cocktail dump cake

Cream sugar and eggs; mix in flour and baking soda; add reserved liquid mix for 4 minutes.

Fold fruit cocktail into the batter.

Best fruit cocktail cake recipe

Pour batter into an ungreased 13 x 15 baking dish. Bake at 325 degrees for 1 hour.

Pecan sauce for fruit cocktail cake

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.

Your supposed to let the cake set for a good long while so it soaks up all that gooey goodness. I think we made it an hour or 2 before we (I) had to try it.

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?



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  • Reply
    September 19, 2019 at 12:49 pm

    This 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 ….

    • Reply
      September 19, 2019 at 2:23 pm

      SusieQ-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


      1 1/2 cup sugar
      1 stick of butter
      1 teaspoon of vanilla
      1 large can evaporated milk
      1 cup pecans
      1 cup coconut

  • Reply
    September 19, 2019 at 12:41 pm

    One sweet older lady used to always bring this to church suppers. So delicious!

  • Reply
    Amy Jo Jansson
    June 16, 2019 at 8:47 am

    Well! 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!

  • Reply
    April 6, 2013 at 10:38 am


  • Reply
    October 1, 2012 at 1:43 am

    I’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.

  • Reply
    September 29, 2012 at 10:26 am

    I 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!

  • Reply
    September 28, 2012 at 6:36 pm

    That’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.

  • Reply
    September 28, 2012 at 10:29 am

    Brenda-thanks for the comment! Is this the orange slice cake you remember:

  • Reply
    brenda s 'okie in colorado'
    September 28, 2012 at 1:00 am

    I’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.

  • Reply
    Kendra Bailey Morris
    September 27, 2012 at 4:05 pm

    I totally remember this! Someone would always bring this to the church social. Delicious!

  • Reply
    Helen G.
    September 27, 2012 at 3:19 pm

    Never 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!

  • Reply
    Bob & Inez Jones
    September 27, 2012 at 3:04 pm

    We,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.

  • Reply
    September 27, 2012 at 1:16 pm

    Angie-1 stick of butter is 1/2 cup : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia

  • Reply
    September 27, 2012 at 12:08 pm

    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

  • Reply
    Tim Cuthbertson
    September 27, 2012 at 11:31 am

    I 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?

  • Reply
    September 27, 2012 at 10:53 am

    Never 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!

  • Reply
    Janet Smart
    September 27, 2012 at 10:10 am

    Sounds delicious! the topping sounds like german chocolate topping. I think I remember this from when I was younger.

  • Reply
    Ethelene Jones
    September 27, 2012 at 9:24 am

    Like 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.

  • Reply
    September 27, 2012 at 9:24 am

    Dolores-13oz. can of fruit cocktail : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia

  • Reply
    September 27, 2012 at 8:58 am

    Of 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.

  • Reply
    Lonnie Dockery
    September 27, 2012 at 8:56 am

    Well, that last comment should get you invited to some holiday gathereings!!

  • Reply
    September 27, 2012 at 8:41 am

    I 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.

  • Reply
    September 27, 2012 at 8:34 am

    Delicious! 😀 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.

  • Reply
    Donna W
    September 27, 2012 at 8:24 am

    I 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.

  • Reply
    Ed Ammons
    September 27, 2012 at 8:05 am

    That 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!

  • Reply
    Sheryl Paul
    September 27, 2012 at 7:56 am

    It sounds yummy, you had me with the pecans and coconut

  • Reply
    September 27, 2012 at 7:50 am

    Had forgot about this cake. Haven’t made it in ages but remember it being good.

  • Reply
    dolores barton
    September 27, 2012 at 7:41 am

    Forgot to ask – What size can is the fruit cocktail?

  • Reply
    dolores barton
    September 27, 2012 at 7:36 am

    Never 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.

  • Reply
    Holly Day
    September 27, 2012 at 7:31 am

    No, 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.

  • Reply
    B. ruth
    September 27, 2012 at 7:25 am

    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…

  • Reply
    Miss Cindy
    September 27, 2012 at 7:13 am

    Tipper, 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.

  • Reply
    September 27, 2012 at 7:10 am

    Fruit 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.

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