Description
This fruit cocktail cake is the ultimate one-bowl dessert for busy home bakers. Using undrained canned fruit cocktail, this recipe relies on the syrup to provide essential moisture, resulting in a tender, golden sponge cake that feels nostalgic yet sophisticated. Perfect for unexpected guests or a quick weeknight treat, this simple pantry-staple recipe comes together in just 20 minutes of prep time, delivering a comforting and delicious experience every single time.
Ingredients
Cooking spray for coating
1 cup all-purpose flour
1 cup white granulated sugar
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 can (16 oz) fruit cocktail, undrained
0.5 cup brown sugar, packed
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Apply cooking spray to a 9-inch square baking pan.
Combine the flour, white sugar, egg, baking soda, and vanilla extract in a large mixing bowl.
Stir the undrained fruit cocktail into the dry ingredients using a sturdy silicone spatula.
Blend the mixture thoroughly until no dry flour streaks remain.
Pour the batter into the prepared baking pan.
Sprinkle the packed brown sugar evenly over the top of the batter.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Cool slightly before serving.
Notes
Ensure you do not drain the fruit cocktail, as the syrup is necessary for the liquid content of this cake. For a lighter crumb, you may substitute the all-purpose flour with cake flour. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 38g
- Sodium: 210mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg