I came across a blog story written about a fruit salad cake that was made with mixed fresh fruit such as Banana, Apple, Pineapple and Berries. When I read it, I hit on an idea that I could use the can of Fruit Salad, which had been sitting in the pantry for a long time. I made cake batter using Sunflower Oil because it was easiest, mixed with the canned Fruit Salad, and baked it. The cake was very soft and not bad at all. I thought I had invented another great cake, however, there were many people already making Canned Fruit Salad Cake. Well, this is how I made it.

Cake Tin

18cm Round Cake Tin


1 can (410g) Fruit Salad *drained
*Note: The can I used contained Peach, Pineapple, Pear and Cherries that were coloured in unnatural red. I discarded the Cherries.
2 Eggs
1/2 cup Caster Sugar
1/4 teaspoon Salt
1/4 cup Oil *I used Sunflower Oil
1/4 cup Unsweetened Yoghurt *OR Milk
1 cup Self-Raising Flour
Icing Sugar for dusting *optional

  1. Preheat oven to 180°C. Line the base and sides of 18cm (OR similar size) round cake tin with baking paper. Drain the canned Fruit Salad. I discarded the syrup.
  2. Whisk Eggs in a mixing bowl, add Sugar, Salt and Oil, and mix well. Then add drained Fruit Salad and mix.
  3. Add Self-Raising Flour and Yoghurt (OR Milk), gently combine. Pour the mixture into the prepared cake tin.
  4. Bake in preheated oven for 30 to 35 minutes or until cooked through. Turn onto a wire rack to cool. I dusted the cake with Icing Sugar, but it is optional.