Skip to content

Type what you have

Cook with

fruit cocktail ×
Pistachio Fluff Salad
Dessert American

Pistachio Fluff Salad

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dump instant pudding into a large mixing bowl. Add pineapple with juice; mix well.
  3. 3 Stir in whipped topping until combined.
  4. 4 Add bananas, marshmallows, fruit cocktail, and mandarin oranges; mix until incorporated.
  5. 5 Cover and refrigerate until thoroughly chilled, about 2 to 4 hours.
  6. 6 Serve and enjoy!

By Jane Snider

Texas Tornado Cake
Dessert American

Texas Tornado Cake

4.0

Prep
Cook
Total

Instructions

  1. 1 Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
  3. 3 Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
  4. 4 Bake for 40 minutes, or until done.

By Ann

Old-Fashioned Fruit Cocktail Cake
Dessert American

Old-Fashioned Fruit Cocktail Cake

4.4

Prep
30 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Spray one 8-inch square baking pan with cooking spray.
  2. 2 Combine flour, white sugar, salt, baking powder, egg, and fruit cocktail in a medium sized bowl. Mix until just combined and pour into prepared pan. Sprinkle brown sugar on top.
  3. 3 Bake in the preheated oven until golden brown, about 45 minutes.

By Karen

Ugly Duckling Cake
Dessert American

Ugly Duckling Cake

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine cake mix, undrained fruit cocktail, 1 cup coconut, and eggs in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan, then sprinkle brown sugar and walnuts evenly over the surface.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  4. 4 When the cake is almost done, combine butter, white sugar, and evaporated milk in a saucepan; bring to a boil. Boil for 1 minute, then stir in remaining 1/2 cup coconut.
  5. 5 Spoon hot coconut mixture over warm cake.

By Glenda

Fruit Cocktail Cake
Dessert American

Fruit Cocktail Cake

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with cooking spray.
  2. 2 Mix flour, white sugar, egg, baking soda, and vanilla together in a bowl. Stir in undrained fruit cocktail and mix until well blended. Pour into the prepared pan and sprinkle brown sugar over top.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is golden brown, about 40 minutes.

By Cyndi

Cream Cheese Fruit Salad
Side Dish American

Cream Cheese Fruit Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated.
  2. 2 Fold in pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries.
  3. 3 Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

By Amy

Ambrosia Fruit Salad
Dessert American

Ambrosia Fruit Salad

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place marshmallows, coconut, oranges, cherries, whipped topping, pineapple, fruit cocktail, nuts, nutmeg, and cinnamon into a large serving bowl; mix until well combined.
  3. 3 Place in the refrigerator to chill for 30 to 45 minutes before serving.
  4. 4 Enjoy!

By Kimberley Teal

Creamy Fruit Salad I
Dessert

Creamy Fruit Salad I

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
  2. 2 In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
  3. 3 Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

By Annelle

Creamy Fruit Salad II
Dessert

Creamy Fruit Salad II

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine the cream cheese and condensed milk; blend until smooth.
  2. 2 Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
  3. 3 Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

By Cynthia R

Fruity Pancakes
Breakfast

Fruity Pancakes

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
  2. 2 Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
  3. 3 Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

By arli

Fruit Cocktail Cake III
Dessert

Fruit Cocktail Cake III

3.9

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
  2. 2 In a large bowl, mix sugar and melted butter or margarine. Add eggs, and beat well. Mix in flour and vanilla. Stir in fruit cocktail. Pour batter into prepared pans.
  3. 3 Bake for 25 to 35 minutes, or until cake tests done.

By Glenda

Ambrosia Salad with Fruit Cocktail
Dessert

Ambrosia Salad with Fruit Cocktail

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Empty fruit cocktail, peaches, pineapple, and oranges out into a strainer set over a large bowl to drain.
  2. 2 Meanwhile, beat cream cheese in a bowl, adding milk until mixture is smooth and creamy. Mix in 3/4 of the whipped topping and 1/4 cup of the drained juice; blend well.
  3. 3 Dice peaches and fold them into the creamy mixture. Add all the drained fruits and coconut, reserving 5 or 6 mandarins, and stir to coat. Smooth over the top and frost with remaining whipped topping. Decorate top with reserved mandarins. Refrigerate until flavors combine.

By Jay

Easy English Trifle
Dessert European

Easy English Trifle

4.0

Prep
Cook
Total

Instructions

  1. 1 In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
  2. 2 Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
  3. 3 Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
  4. 4 Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

By Sheila Wadden

Fruit Cocktail Squares
Dessert

Fruit Cocktail Squares

4.7

Prep
Cook
Total

Instructions

  1. 1 Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
  2. 2 Stir together in a bowl the flour, baking soda, baking powder, and salt.
  3. 3 In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
  4. 4 Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
  5. 5 Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.

By Rosina

Australian English Trifle
Dessert Other

Australian English Trifle

4.2

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
  2. 2 Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

By Karen

Fruit Cocktail Cake IV
Dessert

Fruit Cocktail Cake IV

3.4

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 2 In a large bowl mix together flour, sugar, salt and baking soda. Pour in egg and fruit cocktail with syrup. Mix well and pour into prepared pan. Sprinkle with pecans and brown sugar.
  3. 3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Hillary Quinn

Ugly Duckling Cake II
Dessert

Ugly Duckling Cake II

4.6

Prep
Cook
Total

Instructions

  1. 1 Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs and pour over dry mixture. Add fruit cocktail. Stir together.
  2. 2 Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45 minutes.
  3. 3 Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. Pour over cake while still hot.

By Betty Howry

Fruit Cocktail Cake VII
Dessert

Fruit Cocktail Cake VII

4.6

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
  2. 2 In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
  4. 4 To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

By MARY ANN PUTMAN

Bran Cereal Fruit Muffins

Bran Cereal Fruit Muffins

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
  2. 2 Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
  3. 3 Bake in the preheated oven until golden and set, 16 to 18 minutes.

By LizzyJane

Chris's Hawaiian Fluff Salad
Dessert

Chris's Hawaiian Fluff Salad

4.0

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Mix whipped topping, sour cream, pudding mix, and food coloring together in a large bowl until combined. Add fruit cocktail, pineapple, marshmallows, mandarin oranges, strawberries, and banana and mix well.
  2. 2 Chill for 3 to 4 hours before serving.

By Chris Thorne

Fruit Cocktail Cake VI
Dessert

Fruit Cocktail Cake VI

4.4

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
  2. 2 In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
  3. 3 Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
  4. 4 To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.

By Greg Franchini

Fruit Cocktail Drop Cookies
Dessert

Fruit Cocktail Drop Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
  3. 3 Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

By Judy Sommavilla

George's Fruit Cookies
Dessert

George's Fruit Cookies

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). In a small bowl, dissolve baking soda in warm water.
  2. 2 In a large bowl, cream together the shortening and the sugar. Beat the eggs and mix in. Stir in molasses, chopped nuts, fruit cocktail, raisins and vanilla. Mix in spices, baking soda and salt. Sift the flour and stir in. Mix until well blended.
  3. 3 Drop by teaspoon on a cookie sheet and bake for 10 to 15 minutes.

By Esther Kenagy

Ruby Cake
Dessert

Ruby Cake

4.6

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the topping ingredients - brown sugar, chopped nuts and 1 cup coconut. Set aside.
  2. 2 In a large bowl, mix together the flour, sugar, baking soda and salt. Make a well in the center and pour in the eggs and fruit cocktail with juice. Mix well and pour into prepared pan. Sprinkle with topping mixture.
  3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. 4 In a saucepan, combine margarine, corn syrup, evaporated milk and flaked coconut. Cook, stirring constantly, until mixture boils and thickens. Pour over cake and place back in oven for few minutes until it bubbles.

By Penny