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Fruit Cocktail Cake Recipe



Servings: 20, Serving Size: 1 square


2-1/4 cups all-purpose flour
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 can (15 ounces) light fruit cocktail, drained, with juice reserved
1/2 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons baking soda
1 teaspoon salt


Nutrition Facts



1 Carbohydrate



Calories 125

Carbohydrate 24g

    Dietary Fiber 1g

    Sugar 13g

Fat 2g

Sodium 282mg


  1. Preheat the oven to 350˚F. Coat a 9"x 13" baking dish with nonstick cooking spray.
  2. In a large bowl, with an electric beater on medium speed, beat the butter, flour, brown sugar, baking soda, the reserved juice, egg substitute, vanilla, and salt for 2 minutes, or until smooth. Stir in the fruit cocktail.

  3. Pour into the baking dish and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely, then cut into squares and serve.

Fun Facts / Cooking Tips

Do you know that the birthplace of fruit cocktail is campbell, california? It is claimed that fruit cocktail was invented by Willian Vere Cruess, an American food scientist. Fruit cocktail is cholesterol and fat free. This low fat diabetic cake certainly makes a delightful healthy dessert.



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