Fruit Cocktail Cake

Why You’ll Love This Recipe

This cake is incredibly simple to make, requiring no fancy equipment or complicated steps. The fruit cocktail adds natural sweetness and moisture, making the cake soft and tender. It’s a versatile recipe that can be served plain, topped with whipped cream, or paired with ice cream. Plus, it’s a crowd-pleaser that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned fruit cocktail, undrained

• All-purpose flour

• Granulated sugar

• Baking soda

• Salt

• Eggs

• Brown sugar

• Chopped nuts (optional, for topping)

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large mixing bowl, combine the fruit cocktail with its juice, granulated sugar, eggs, flour, baking soda, and salt. Stir until well combined.

3. Pour the batter into the prepared baking dish.

4. Sprinkle the top with brown sugar and nuts, if using.

5. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

6. Let cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes 12 servings.
Preparation time: 10 minutes
Cooking time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Add shredded coconut on top before baking for extra flavor.

• Serve with whipped cream or vanilla ice cream for a richer dessert.

• Mix in a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.

• Use a sugar substitute for a lower-sugar version.

• Top with cream cheese frosting for a more indulgent option.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices in the microwave for 15–20 seconds before serving, if desired. This cake also freezes well for up to 2 months; wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.

FAQs

Do I need to drain the fruit cocktail?

No, use the juice as part of the batter to keep the cake moist.

Can I use fresh fruit instead of canned fruit cocktail?

Yes, but the texture and sweetness may vary since the syrup in the canned fruit adds extra flavor.

Can I make this cake without nuts?

Absolutely, nuts are optional and can be left out if preferred.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean, the cake is ready.

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day after the flavors meld together.

What’s the best way to serve fruit cocktail cake?

It’s delicious plain, but whipped cream, ice cream, or a drizzle of caramel sauce make it extra special.

Can I double this recipe?

Yes, bake it in two 9×13 pans or a larger baking dish, adjusting the bake time as needed.

Is this cake very sweet?

It is sweet from both the fruit and sugar, but you can reduce the sugar if you prefer a less-sweet dessert.

Can I use whole wheat flour?

Yes, though the cake may be slightly denser. A mix of half all-purpose and half whole wheat works well.

Can I freeze individual slices?

Yes, wrap each slice tightly and freeze. Thaw one slice at a time for a quick dessert.

Conclusion

Fruit Cocktail Cake is a moist, nostalgic dessert that’s simple to make and always a crowd favorite. With its sweet fruit-filled base and caramelized topping, it’s a recipe that delivers comfort and flavor in every bite. Whether served warm with ice cream or enjoyed as a quick snack, this cake is sure to bring a touch of homemade goodness to your table.

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