Fruit Cocktail Pudding Cake
A delightful fruit cocktail pudding cake featuring moist sponge topped with brown sugar and nuts, perfect for family gatherings or casual dessert cravings.
Ingredients
Instructions
- Sift together flour, sugar, soda, and salt.
- Stir in fruit cocktail and egg until well combined.
- Pour the batter into a greased 8-inch baking dish.
- Mix brown sugar and chopped nuts, then sprinkle over the batter.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until golden.
Tips & Substitutions
For a lighter texture, sift the flour and sugar separately before combining. You can substitute the fruit cocktail with any canned fruit you prefer or even fresh fruit if in season. If you're looking for a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin. This recipe can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve the Fruit Cocktail Pudding Cake warm, topped with a scoop of vanilla ice cream or whipped cream for added indulgence. It pairs beautifully with Dessert Pancakes for a delightful brunch spread. You can also garnish with fresh fruit for a pop of color and flavor. This dish is perfect for potlucks or family gatherings.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or until warm. This pudding cake is delicious served cold or warm, depending on your preference.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cocktail Pudding Cake contains roughly 294 calories, with 5g protein, 57g carbohydrates, and 7g fat. It is a good source of vitamin C (14% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 964mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of fruit in this recipe?
Yes, you can definitely customize the fruit in this pudding cake! Feel free to use any canned fruit you enjoy, such as peaches or pears. Fresh fruits can also work well, but be sure to adjust the moisture levels if using fresh. Experimenting with different fruits can yield delightful results!
Is it possible to make this recipe vegan?
Absolutely! To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and replace the brown sugar with coconut sugar or a similar vegan sweetener. Ensure that your fruit cocktail is free from any animal-derived ingredients as well.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on it towards the end of the baking time, as ovens can vary. Let it cool slightly before serving for easier slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).