This quick, uber-rich Fruit Cocktail Cake is one of Gary’s favorites. I’ve made it for him more times than I can count.
You will need…
- 1 can of fruit cocktail
- 1 cup of sugar
- 1 cup of flour
- 1 egg
- 1 teaspoon of baking soda
- 1 cup of chopped nuts (optional)
- Brown sugar
Lightly beat the egg with a fork.
Pour all of the ingredients, except the brown sugar and the nuts, into a bowl.
Stir together. Pour into an 8×8 cake pan.
(Sorry, I forgot to take a picture the batter in the pan. But you don’t need it, right? Of course, you don’t!)
Pour the brown sugar and nuts into a bowl. This time I used chopped pecans.
If I don’t have nuts in the house , I leave them out. Fruit Cocktail Cake is good without them.
By the way… this recipe calls for 3/4 cup of brown sugar. When I made it this time, I forgot that over the years, I’ve cut down on the amount of sugar I use – a lot – because using this makes this larger amount makes the cake seem overly sweet to me.
Mix the brown sugar and nuts together.
Does this look like a lot of brown sugar? It is.
Sprinkle the brown sugar mixture on top of the cake batter.
See the top part of the pan – the part in which the topping is sparse? That’s about the amount I usually add.
This is what the cake looks like if you use all of the brown sugar. If you love brown sugar, you will love this.
Bake at 350 degrees for 35 minutes. If you don’t use so much brown sugar, it isn’t quite as gooey.
But don’t get me wrong… the cake is great as it is. It’s just that I prefer it a little less rich. (Things that are too rich tend to make my teeth hurt a little because they go into sugar shock!)
Serve with whipped cream, Cool Whip, or vanilla ice cream, if you’d like. As you can see, Fruit Cocktail Cake is super moist, ooey-gooey, and oh, so good!
(Despite the large amount of brown sugar, I ate multiple pieces of cake. It was a sacrifice I had to make for the good of mankind.)