Judy'S Fruit Cocktail Cake
A moist, fruity cake featuring canned fruit cocktail, perfect for casual gatherings or family desserts, offering sweet, tender bites with a hint of nostalgia.
Ingredients
Instructions
- Mix dry ingredients: flour, baking soda, salt, brown sugar, and sugar.
- Add beaten eggs to the dry mixture and mix well.
- Stir in the drained fruit cocktail until evenly combined.
- Pour the batter into a greased 8 x 12-inch baking pan.
- Sprinkle topping over the batter.
- Bake at 325°F (163°C) for 45 minutes.
- Serve at room temperature with Cool Whip.
Tips & Substitutions
For a lighter version of Judy's Fruit Cocktail Cake, consider using a sugar substitute or reducing the amount of sugar. You can also replace half of the flour with whole wheat flour for added texture and nutrition. If you don't have fruit cocktail, any diced canned or fresh fruits will work. Make sure to adjust the sugar based on the sweetness of the fruits. Serve with Cool Whip for an added creamy touch.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with Cool Whip or vanilla ice cream for an indulgent treat. For a complete dessert experience, serve alongside a fresh fruit salad or a light yogurt. It can also be a sweet addition to brunch or a picnic spread, complementing savory dishes like Potato And Sauerkraut Salad.
Storage & Reheating
Leftovers should be stored in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or until warmed through. This cake can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Fruit Cocktail Cake contains roughly 592 calories, with 11g protein, 130g carbohydrates, and 4g fat. It is an excellent source of vitamin C (30% of the Daily Value), iron (24% of the Daily Value), and protein (23% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2242mg per serving (97% 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 fresh fruit instead of canned fruit cocktail?
Absolutely! You can substitute the canned fruit cocktail with fresh fruits like diced peaches, pears, or berries. Just make sure to keep the total volume similar to 8 ounces, and adjust the sugar if the fruits are not as sweet.
How can I make this cake gluten-free?
To make Judy's Fruit Cocktail Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking soda you use is also gluten-free, as some brands may contain gluten. The texture may vary slightly, but it will still be delicious.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time! It keeps well for several days, so you can bake it a day or two in advance. Just store it in an airtight container and serve it at room temperature. It also tastes great the next day as the flavors meld together.
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).