Fruit Cocktail Upside Down Cake

Fruit cocktail cake flipped so that the fruit is on top. Served on a white plate with some whipped topping.

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Fruit Cocktail Upside Down Cake

This is the perfect solution for busy weeknights or a weekend treat. With just some fruit cocktail, your favorite cake mix, and butter, you can transform simple ingredients into a warm, comforting dessert. The golden, buttery topping and bubbling fruit filling create a delightful taste sensation.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 171Kcal

Author: Susan Moncrieff

Ingredients

1 box yellow cake mix
2 cans fruit cocktail 15 oz cans (2)
2 large eggs

Instructions

Preheat oven to 350 ℉. Spray your 9x13 inch baking dish with nonstick spray.
Drain the juice from the fruit cocktail cans and set the juice aside. You will use it in the next step. Spread the fruit cocktail evenly in a flat layer in your 9x13 inch baking pan.
Add the cake mix and eggs to the large bowl with the fruit cocktail juice. Mix until well combined. Pour the cake batter over the fruit cocktail layer in the baking pan (do not mix).
Bake in the preheated oven for 30 minutes. Watch to see that it is a golden brown color on top.
Let cool for 10 minutes before serving.
You can serve with the cake side on top OR, flip the whole cake on a platter and have upside down cake.
My family loves a scoop of ice cream on this!

Notes

How to store

This stores well in the refrigerator for four days if the baking dish is wrapped or the dump cake is transferred to a sealed container.

Nutrition (I am not a nutritionist. These are estimates only)