One-Bowl Fruit Cocktail Cake

Photo: One-Bowl Fruit Cocktail Cake.
Yield: Makes 20 servings.


1 (14.5 oz.) can, no sugar added, fruit cocktail 
1 cup all-purpose flour 
1 cup white whole wheat flour 
½ teaspoon ground cinnamon 
2 teaspoons baking soda 
1 large egg 
1 cup brown sugar, packed 
1 teaspoon vanilla extract


1. Preheat oven to 350°F. Drain fruit cocktail and reserve juice. Lightly spray a 13 x 9 x 2 -inch baking pan with nonstick cooking spray. 

2. In medium bowl, whisk together all-purpose flour, white whole wheat flour, cinnamon and baking soda. 

3. In large bowl, whisk together egg, brown sugar and vanilla. 

4. Stir in fruit cocktail juice and flour mixture; 
mix well. 

5. Fold in fruit cocktail until thoroughly combined. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean and cake is golden brown. 

6. If desired, add topping.

Nutrition Information

1 serving, without topping, provides approximately: 
98 calories 
2 g protein 
22 g carbohydrate 
1 g dietary fiber 
0 g fat (0 g saturated) 
9 mg cholesterol 
10 mcg folate 
1 mg iron 
131 mg sodium 

Note: This recipe has no added fat.

Kansas Wheat Commission Test Kitchen Note

KWC Test Kitchen Variations: 
Coconut and Pecan Topping (shown in photo): 
In small saucepan, combine ⅓ cup granulated sugar, ¼ cup evaporated milk, 4 tablespoons butter, ½ cup sweetened flake coconut and ¼ cup chopped pecans. Boil 10-12 minutes, stirring constantly until thick. While cake is hot, poke holes in cake with fork and pour hot topping on cake. 

Chocolate Chip and Pecan Topping: 
Before baking cake, sprinkle ¼ cup mini semisweet chocolate morsels and ¼ cup chopped pecans on top.