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Fruit co*cktail Pudding Cake
Fruit co*cktail Cake Recipe is an old family favorite from my husband's great-grandmother Rose.
While pouring over my collection of vintage cookbooks while I was looking for something yummy to make I came across a recipe that my husband's great-grandmother Mrs. Leo Rose had circled and wrote "This is delicious" beneath.
The recipe was for this Fruit co*cktail Cake Recipe.
VintageFruit co*cktail Pudding Cake recipe
On my quest to revamp these vintage recipes and make them current for today's modern day bakers this is the type of recipe I love to try.
Not only does it make me happy to make something my husband's great-grandmother had made many many years ago but I also know by the notation that this recipe was considered delicious by her.
I've made some slight changes to the recipe and also decided that the proper name for my revamped recipe should be named Fruit co*cktail Pudding Cake. Some of the recipes in these old cookbooks that are called puddings are not what we now think of as a pudding.
Fruit co*cktail Pudding Cake
South PTA Cookbook Date unknown pre-1950
Submitted by Gladys Kimble, Connie Gainnobile and Dorothy Partridge
How To Make Fruit co*cktail Pudding Cake
Ingredients
- 1 cup flour + 2 tbs sifted
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ stick butter, melted and cooled
- ½ tsp vanilla
- 1 egg, beaten well
- 1 medium can of fruit co*cktail
Fruit co*cktail Cake Topping
Ingredients
- 1 cup brown sugar
- ¾ cup sweetened shredded coconut
- 1 cup chopped nuts (optional)
Direction to make Fruit co*cktail Pudding Cake
- Preheat oven to 350 degrees
- Grease an 8 x 8 baking dish.
- Sift first six dry ingredients into a medium bowl.
- In a separate small bowl mix the cooled melted butter, the beaten egg, and the vanilla.
- Pour the egg mixture into the bowl of dry ingredients and pour the entire contents of the can of fruit co*cktail, juice and all.
- Mix with a wooden spoon until completely combined and the fruit co*cktail is evenly distributed.
- Pour the cake batter into baking dish.
- In another small bowl mix the brown sugar and the shredded coconut for the topping.
- If you would like to add nuts to your topping you can also add 1 cup of chopped nuts.
- Mix the brown sugar, coconut, and nuts if using together.
- Sprinkle the topping evenly over the top of the batter.
- Bake at 350 for about 45 minutes.
Baked Fruit co*cktail Pudding Cake
I agree with my husband's great-grandmother. This cake isdelicious!
It is very moist and delicious. The only thing I might change is that I would cut back on the brown sugar in the topping.
It was a bit much for me. I also might add nuts to the topping next time.
Print the Vintage Fruit co*cktail Pudding Cake recipe below
Fruit co*cktail Cake
Arlene Mobley - Flour On My Face
Old Fashioned Fruit co*cktail Cake made from scratch just like great grandma Rose made. This fruit co*cktail cake has a pudding like center and is made with a can of fruit co*cktail mix and homemade cake ingredients.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 9 servings
Calories 412 kcal
Ingredients
- 1 cup flour + 2 tbs (sifted)
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ stick butter (melted and cooled)
- ½ teaspoon vanilla
- 1 large egg (beaten well)
- 1 medium can of fruit co*cktail
Topping :
- 1 cup brown sugar
- ¾ cup sweetened shredded coconut
- 1 cup chopped nuts (optional)
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Instructions
Preheat oven to 350 degrees
Grease an 8 x 8 baking dish.
Sift first six dry ingredients into a medium bowl.
In a separate small bowl mix the cooled melted butter, the beaten egg, and the vanilla.
Pour the egg mixture into the bowl of dry ingredients and pour the entire contents of the can of fruit co*cktail, juice and all.
Mix with a wooden spoon until completely combined and the fruit co*cktail is evenly distributed.
Pour the cake batter into baking dish.
In another small bowl mix the brown sugar and the shredded coconut for the topping. If you would like to add nuts to your topping you can also add 1 cup of chopped nuts. Mix
Sprinkle the topping evenly over the top of the batter.
Bake at 350 for about 45 minutes.
Nutrition
Serving: 1ServingCalories: 412kcalCarbohydrates: 64gProtein: 5gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 313mgPotassium: 142mgFiber: 2gSugar: 50gVitamin A: 190IUVitamin C: 1mgCalcium: 68mgIron: 2mg
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More Vintage Recipes
- Old Fashioned Coconut Washboard Cookies
- Old Fashioned Pink Salad Recipe
- Old Fashioned Watergate Salad Recipe
- Homemade Caramel Corn Recipe
About Arlene Mobley
Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.
Reader Interactions
Comments
REBECCA BOEHM
I was so excited to find this recipe!!! It is a comfort food from my childhood and my dad is always so appreciative when I share it with him. I never use the butter, though, and only use brown sugar on top as that's how my mom always made it. Thank you SO MUCH for helping me regain some wonderful memories and tastes.
Reply
Bertie sullivan
My mother use to make a cake she called " ice box cake". It was made with lemon jello, fruit co*cktail and can milk she whipped like whipped cream. I'm sure there were other ingredients but I was very young. This was in the mid 40's. I also remember a graham cracker crust. I have tried for years to find this recipe to no avail. Can you help me? Thank you.
Reply
Arlene Mobley
Bertie
I will take a look through my vintage cook book collection and see if I can find a recipe with these ingredients.
Reply
Jean B.
Thanks again. I collect cookbooks, including antique and vintage ones , PLUS vintage and antique recipe booklets, PLUS vintage and antique magazines and almanacs (etc.) that contain recipes. Also vintage and antique manuscript cookbooks. And recipe boxes that contain vintage and antique recipe cards. One of my motives is that I also want to be able to answer queries. Which reminds me that I have a lot more organizing to do--as one would when he/she has so much cr--, er, precious things.
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Arlene Mobley
Jean you sound like me. I love finding old recipe boxes and trying out the recipes.
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Jean B.
Hmmm. This looks quite like a recipe that I have been thinking about for over 55 years. My elderly babysitter made it, and I thought it was delicious too. (Why else would I still remember it and occasionally look for recipe that could be "it"?) I seem to recall that what Aunt Denie made also contained vanilla, which you added in your revision. I don't recall nuts, so I may omit that (and not use the coconut).
Reply
Arlene Mobley
Jean
That's why I love sharing Vintage recipes so people like you can find them. Enjoy!
Reply
Noreen Roberts
Thank you for posting this. When I was growing up in Southern Alberta it was a family favourite. My Mom called it Brights Dessert
Reply
Flour On My Face
Noreen your welcome!
Reply
Darlene Epps
ARLENE, I AM GOING TO MAKE THIS.
Reply
Flour On My Face
Darlene It is so moist and yummy! I hope you enjoy it as much as I did.
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teri@thefreshmancook
This looks really, really good! I will be trying it during this next week. I write on my recipes also. If I didn't I would never remember it. Then I would come across it, and say,"This looks good, I should make it!". Not the best memory!!I always write on the recipe: the date I made it, what I made it for, and if anyone liked it. It really is a big help. My son sometimes asks me if I will make him something I made for him before, and since I keep "cheat sheets" I can usually find out what he's talking about. Thanks for a great post!!
Reply
Adriana Iris
new follower your blog is lovely.
Reply
Baking Serendipity
I love your project and the looks of this cake! Old family recipes are some of my favorites 🙂
Reply
Kate@Diethood
This cake sounds really really good! It reminds me of those delicious desserts that the much much older ladies bring to bridal showers, or potluck parties 🙂
Reply
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