Fruit Cocktail Cake

A great last minute dessert. One family we know always takes this sailing  so now it’s called “Fruit Cockpit Cake”

Fruit Cocktail Cake
  1. 2 eggs
  2. 1 1/2 cups sugar
  3. 2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 – 14oz. can fruit cocktail with juice 398mL
  6. or crushed pineapple
  7. 2 cups flour
  8. Sauce
  9. 3/4 cup sugar
  10. 1/2 cup milk
  11. 1/2 cup butter
  12. 1 tsp. vanilla or 2 Tbsp. rum is a superb substitute!
  1. To make cake: Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again. Grease a 9 x 13” pan or a bundt pan and pour in mixture. Bake at 350F for 45 minutes.
  2. To make sauce: Heat sugar, milk and butter in saucepan and bring to a boil. Remove from heat and add vanilla. Pour over hot cake. (Makes a lot, but use all of it! The cake will absorb it.)
  3. Serve warm with whipped cream or frozen vanilla yogurt. Keeps for several days refrigerated (if no one knows it’s there).
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 297), The Best of Bridge (Page: 160)
The Best of Bridge


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  4. I’ve tried this recipe a couple of times. The first time the top was dark, dark brown. Today, watching the cake turn browner and browner with 25 minutes still to go on the timer, I turned the temp down to 325. It feels cooked (to the touch) but it’s still very dark. I’ve checked my oven and according to auxiliary temperature gauge, it’s accurate. So thought I would ask if this cake is supposed to be so dark.

    • Hi Dorothy. Yes, this cake bakes a little on the darker side. Something to consider is that fruit cocktail is available in light syrup, heavy syrup and juice. Depending on which variety you use will affect the total sugar content; the higher the sugar, the darker the cake.

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