Sift flour, measure, then sift again with dry ingredients (including sugar). Measure fruit cocktail (should be 2 cups including juice), add water to make up. Add well beaten egg. Pour in greased pan (9x13). Spread evenly. Mix brown sugar and flour; sprinkle over top of batter. Cover with nuts. Bake 55 minutes at 325 ºF. Cool in pan. 

Fruit Cocktail Pudding Cake 5

2 cups of flour
1 1/2 cup of sugar
1 teaspoon of salt
2 teaspoons of soda
2 eggs
2 teaspoons of vanilla

Mix ingredients with mixer. Add 1 can fruit cocktail, juice and all. Place in greased and floured 13"x9" pan. Top with 1/2 cup nuts and sprinkle with sugar. Serve with ice cream. Bake at 325 ºF. for 45 minutes or whipped cream. 

Fruit Cocktail Pudding Cake 6
 
1 cup of flour
1 cup of sugar
1 tablespoon of baking soda
1/4 teaspoon of salt
2 cups of fruit cocktail
1 egg, slightly beaten

Mix well. Pour into greased 8 inch round baking dish. Mix 1/2 cup brown sugar and 1/2 cup chopped nuts. Sprinkle over batter. Bake at 350ºF. for 40 to 45 minutes. Cool and serve with ice cream or whip cream. 

Fruit Cocktail Pudding Cake 7

2 cups of flour
1 1/2 cup of sugar
1 teaspoon of salt
2 teaspoons of baking soda
One 1 3/4 cup of canned fruit cocktail with juice
2 eggs
2 teaspoons of vanilla

Sift flour, sugar, salt, and baking soda together into bowl. Add fruit cocktail, eggs, and vanilla to dry ingredients and whisk to blend. Pour into ungreased 10 x 13 pan and sprinkle with 1/3 cup brown sugar and 1/2 cup chopped nuts. Bake at 325 ºF. for approximately 45 minutes. Serve with dollops of whipped cream.