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Fruit Cocktail Cake

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

  1. 2 eggs
  2. 1 ½ cups sugar
  3. 2 tsp. baking soda
  4. 1/2 tsp. salt
  5. 1 – 14oz. can fruit cocktail with juice or crushed pineapple 398 mL
  6. 2 cups flour
  1. 3/4 cup sugar
  2. 1/2 cup milk
  3. 1/2 cup butter
  4. 1 tsp. vanilla or 2 Tbsp. rum as a superb substitute!
  1. Beat eggs. Add all ingredients, except flour, and mix. Add flour and mix again.
  2. Grease a 9 x 13” pan or a Bundt pan and pour in mixture. Bake at 350F for 45 minutes.
  1. 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.)
  2. Serve warm with whipped cream or frozen vanilla yogurt.
  3. Keeps for several days refrigerated (if no one knows it’s there).
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

This recipe is available in the book The Best of the Best and More.