Fruit Cocktail Cake is a retro-inspired dessert that’s easy to make, incredibly moist, and bursting with sweet fruit flavors. This simple recipe combines pantry staples with canned fruit cocktail for a cake that’s perfect for any occasion. The caramel-like brown sugar topping takes it to the next level, making it a timeless favorite!
Why You’ll Love This Recipe
- Simple Ingredients: Most of the ingredients are pantry staples, making it an easy and affordable dessert.
- Super Moist: The fruit cocktail keeps the cake deliciously tender.
- Crowd-Pleaser: A nostalgic treat that’s always a hit at potlucks, holidays, or family dinners.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 can (15 ounces) fruit cocktail, undrained
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- ½ cup light brown sugar, packed
- 1 cup sweetened shredded coconut (optional)
For the Glaze
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or spray it with nonstick cooking spray.
Step 2: Make the Cake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the entire can of fruit cocktail (including the juice), eggs, and vanilla extract. Stir until well combined. The batter will be thick and slightly lumpy from the fruit.
Step 3: Add the Topping
- Pour the batter into the prepared baking dish.
- Evenly sprinkle the brown sugar and shredded coconut (if using) over the top of the batter.
Step 4: Bake the Cake
- Bake the cake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Prepare the Glaze
- While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, sugar, and evaporated milk. Bring to a gentle boil, stirring constantly, and let it simmer for about 3–5 minutes until slightly thickened.
- Remove from heat and stir in the vanilla extract.
Step 6: Glaze the Cake
- As soon as the cake comes out of the oven, use a fork or skewer to poke holes all over the top of the cake.
- Slowly pour the warm glaze evenly over the hot cake, allowing it to seep into the holes.
Serving Suggestions
- Serve warm or at room temperature.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Tips for Success
- Don’t Drain the Fruit Cocktail: The juice is essential for adding moisture and sweetness to the cake.
- Customize the Topping: Add chopped pecans or walnuts for extra crunch.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Variations
- Tropical Twist: Use canned pineapple chunks or a tropical fruit cocktail mix.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Lighter Version: Replace the sugar in the cake with a sugar substitute and use light coconut or omit it altogether.
FAQs
1. Can I make this cake ahead of time?
Yes! This cake tastes even better the next day as the glaze has more time to soak in. Store it covered in the refrigerator and serve chilled or at room temperature.
2. Can I use fresh fruit instead of canned fruit cocktail?
You can, but you’ll need to compensate with additional liquid. Use a mix of fresh diced fruits and add about ½ cup of fruit juice to the batter.
3. Can I freeze Fruit Cocktail Cake?
Absolutely. Allow the cake to cool completely, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator before serving.
This Fruit Cocktail Cake is the perfect blend of simplicity and nostalgia. It’s a fuss-free dessert that comes together quickly and tastes absolutely amazing. Whether you’re serving it at a family gathering or treating yourself on a weekday, this cake is sure to be a hit. Enjoy the rich, moist texture and sweet, fruity flavors in every bite!
