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–+ servings
Piece of fluffy fruit cocktail cake with moist crumb and bits of fruit on a plate, ready to eat.

Fruit Cocktail Cake With a Cake Mix

Fruit cocktail cake with a cake mix remixes a vintage classic to make it even easier. The cake is light, moist, and delightfully fruity.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

  • 15.25 oz yellow cake mix
  • 3 eggs large
  • ½ cup vegetable oil
  • 15 oz fruit cocktail undrained
  • ½ cup light brown sugar
Makes: 9 x 13inch rectangle, 2inch height
US Customary - Metric

Instructions

  • Preheat oven to 350℉ and grease a 9x13-inch pan.
  • In a medium mixing bowl, beat together the 15.25 oz yellow cake mix, 3 eggs, and ½ cup vegetable oil until the mixture is smooth.
  • Add the 15 oz fruit cocktail along with all of the juices in the can. Mix until you have a uniform batter.
  • Pour into prepared cake pan. Sprinkle with ½ cup light brown sugar.
  • Bake for 28-34 minutes. Cool before serving.

Notes

  • Store the cake at room temperature for up to 4 days. Just wrap the cake in plastic wrap or use a pan with a lid to keep the cake fresh for as long as possible. Leftovers are good at room temperature or rewarmed slightly.
  • Add up to 1 cup of shredded coconut in the batter if desired. 
  • You can add ½ cup of chopped nuts with the brown sugar if desired.

Nutrition

Serving: 1Serving | Calories: 284kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 283mg | Potassium: 76mg | Fiber: 1g | Sugar: 29g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
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