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A Nostalgic Delight: Fruit Cocktail Cake Recipe

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Fruit Cocktail Cake is the ultimate retro dessert, a recipe that has been passed down through generations and continues to delight taste buds today. This moist, flavorful cake is a perfect blend of sweet fruit, rich coconut, and a buttery, caramel-like frosting that takes it over the top. It’s easy to see why this classic treat has stayed in the spotlight for decades.

Fruit Cocktail Cake

Fruit Cocktail Cake

What makes this cake so special is its simplicity. With pantry staples and a can of fruit cocktail, you can whip up a dessert that feels luxurious without the fuss. Whether you’re making it for a family dinner, a potluck, or just to satisfy a sweet craving, this recipe is a guaranteed hit. Plus, the nostalgia factor adds an extra layer of warmth and comfort to every bite.

If you’re looking for a dessert that’s easy to make, rich in flavor, and garnished with delightful textures, this Fruit Cocktail Cake is the one. It’s a taste of the past brought to life in your kitchen, with a gooey, coconut-pecan frosting that’s impossible to resist.

Fruit Cocktail Cake

What You Will Love About This Recipe

Easy to Make: The batter comes together in one bowl, making cleanup a breeze.
Perfectly Moist: The fruit cocktail and syrup ensure every bite is soft and flavorful.


Timeless Flavor: This classic dessert offers the perfect balance of sweetness and nostalgia.


Customizable: Add your favorite nuts, extra coconut, or a cherry garnish to make it your own.


Great for Any Occasion: Whether it’s a family gathering or a weeknight dessert, this cake is always a crowd-pleaser.

fruit cocktail

Ingredients

2 cups all purpose flour 

1 ½ cups sugar 

¼ cup brown sugar 

2 teaspoons baking soda 

1 teaspoon salt 

2 eggs, beaten

1 (15 ounce) can fruit cocktail in heavy syrup, not drained 

¼ cup shredded coconut 

For the frosting:

½ cup (1 stick) unsalted butter

¾ cup sugar 

½ cup evaporated milk 

1 teaspoon vanilla extract 

¾ cup chopped pecans 

½ cup coconut 

How to Make Fruit Cocktail Cake

  • Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray. 
  • In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
  • To the bowl, add the eggs and fruit cocktail with the syrup. Stir until completely blended.
  • Fold in the coconut.
  • Transfer the batter to the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove the cake from the oven and place it on a wire rack.
  • For the frosting, place the butter, sugar, and evaporated milk into a 2-quart saucepan. Bring the mixture to a boil over medium heat, stirring often. Continue to boil for two minutes. Remove the frosting from the heat and stir in the vanilla. Add the pecans in the coconut, stirring just until mixed.
  • Pour the frosting over the cake, spreading evenly. 
  • Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
Fruit Cocktail Cake
  • Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.
Fruit Cocktail Cake

Tips & Tricks

  • Don’t Drain the Fruit Cocktail: The syrup is essential for the cake’s moist texture, so make sure to include it.
  • Use Heavy Syrup Fruit Cocktail: This adds the perfect amount of sweetness and richness to the batter.
  • Let the Frosting Boil: Boiling the frosting for the full two minutes ensures it thickens properly and develops a rich, caramel flavor.
  • Refrigerate Overnight: While it’s tempting to dig in right away, chilling the cake overnight enhances the flavors and makes the texture even better.
  • Serve with Garnishes: A dollop of whipped cream, extra coconut, and a maraschino cherry take this cake to the next level.
Fruit Cocktail Cake

FAQs

Yes, but the cake may be slightly less sweet. You can adjust by adding a tablespoon of extra sugar if desired.

Absolutely! If you’re not a fan of coconut, simply leave it out. The cake will still be delicious.

Yes, you can freeze it without the frosting for up to three months. Just thaw and frost when ready to serve.

You can substitute it with half-and-half or regular milk, but evaporated milk gives the frosting its signature creaminess.

Stored in the refrigerator, this cake will stay fresh for up to a week. Keep it covered to maintain its moisture.

Fruit Cocktail Cake
fruit cocktail cake long pin
Fruit Cocktail Cake

Fruit Cocktail Cake

Prep Time: 10 minutes
Total Time: 10 minutes

Fruit cocktail cake is a classic that we probably all enjoyed a time or two when we were at Grandma’s house as it combines cake ingredients with fruit cocktail and shredded coconut that is then topped with a delicious buttery coconut frosting. This is one dessert your kids will fall in love with.

Ingredients

  • 2 cups all purpose flour
  • 1 ½ cups sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 (15 ounce) can fruit cocktail in heavy syrup, not drained
  • ¼ cup shredded coconut
  • For the frosting:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sugar
  • ½ cup evaporated milk
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans
  • ½ cup coconut

Instructions

  1. Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray. 
  2. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
  3. To the bowl, add the eggs and fruit cocktail with the syrup. Stir until completely blended.
  4. Fold in the coconut.
  5. Transfer the batter to the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
  6. Remove the cake from the oven and place it on a wire rack.
  7. For the frosting, place the butter, sugar, and evaporated milk into a 2-quart saucepan. Bring the mixture to a boil over medium heat, stirring often. Continue to boil for two minutes. Remove the frosting from the heat and stir in the vanilla. Add the pecans in the coconut, stirring just until mixed.
  8. Pour the frosting over the cake, spreading evenly. 
  9. Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
  10. Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 446Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 42mgSodium: 522mgCarbohydrates: 85gFiber: 2gSugar: 61gProtein: 6g

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