Fruit Cocktail Cake

August 11, 2022

Fruit Cocktail Cake

This is called a “Golden Oldie Recipe” and it resurfaced recently at a Scrapbooking Retreat when Monique carried it on to share. After trying a piece, I decided to share it with all. Dixie told me we have the same recipe from her mother on a card in our heirloom recipe box, and have seen in other cookbook recipe rolls.

Monique made a few “changes” and this recipe reflects though.



1 ½ cups Sugar

2 cups All Purpose Flour

2 Eggs (beaten)

1 tsp Vanilla Extract

2 Tbsp Lemon Juice

2 tsp Baking Soda

¾ tsp Salt

¼ cup Vegetable Oil

1 16 oz. can Fruit Cocktail w/ Syrup


½ cup packed Brown Sugar

½ cup Flaked Coconut


¼ cup Evaporated Milk

¾ cup Sugar

1 tsp Vanilla Extract

½ cup Butter or Margarine

½ cup Flaked Coconut

½ cup Chopped Walnuts


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine sugar, flour, baking soda and salt until will mixed. Next, add the fruit cocktail (with syrup) and oil and mix until incorporated. Finally, mix in 2 eggs (beaten), vanilla extract, and lemon juice.
  3. Pour all this into a greased 9” x 13” x 2” baking dish or pan.
  4. Sprinkle with topping ingredients (brown sugar and coconut.
  5. Bake for 35-40 minutes or until a tester comes out clean.
  6. While cake is baking, combine all “sauce” ingredients in a medium sauce pan and bring to a boil.
  7. When cake is done, and still warm, pour sauce over cake.
  8. Cool to room temperature.

Makes 15 Servings