Fruit Cocktail Cake

This post can contain affiliation links. Please read our privacy policy.

The fruit cocktail cake is a retro recipe that resists the test of time! This cake is damp and slightly sweet, seasoned with a decadent coconut and a noun glaze.

Two slices of fruit cocktail cake on a white plate.

Maybe it’s because I grew up learning to cook from my dwarf, but I love old -fashioned recipes.

Sometimes they are a little eccentric, like egg -free chocolate cake. Sometimes they use a lot of gelatin or fresh whisk, such as straw pretzel salad or watergate salad.

And sometimes they are only damn delicious, like the dating cake, Bread dateAnd this fruit cocktail cake.

What is the fruit cocktail cake?

If you’ve never heard of the fruit cocktail cake … well, you’re not alone. This is certainly a retro recipe that is wildly popular in some areas and rather unknown in others.

But I’m asking that they bring this recipe back to popularity, because it’s really good!

The fruit cocktail cake is made up of a damp and slightly sweet cake that is seasoned with a hot coconut and a glaze of pecan walnuts. It can be served hot or ambient temperature.

It is called fruit cocktail because a whole can of fruit cocktails is the wet ingredients in the batter of the cake. (A bit like how we make the easy fishing cake!)

The fruit cocktail gives the cake a slightly fruity flavor, tons of humidity and a little sweetness. When you combine it with the rich glaze, it is almost impossible to stop after a single piece!

Oh, and I said it is a super easy recipe to make? For example, you literally need 1 bowl to prepare the batter.

Cake server holding a slice of fruit cocktail cake.

How to prepare the fruit cocktail cake

This is a recipe so easy to make, I bet that this fruit cocktail cake will go on permanent rotation to your home when you need a simple dessert.

Ingredients you need

For the fruit cocktail cake batter, you will need:

1 1/2 cups of granulated sugar
2 large eggs
1 teaspoon of pure vanilla extract
2 cups of flour for all uses
2 teaspoons of sodium bicarbonate
½ teaspoon to be cooked in powder
½ teaspoon of sea salt
1 (15.25 ounce) fruit cocktail in heavy syrup, not drained

Ingredients for the fruit cocktail cake arranged on a work surface.

List of super short ingredients, right? If you cook a lot, you probably already have most of what you need at hand.

You will notice that apart from the eggs, there is no fat in this recipe. But I promise that the fruit cocktail will still give this cake a wet and rich consistency, so you will not miss butter or oil!

You have to use a fruit cocktail in heavy syrup, not juice. And make sure not to drain it! You need the syrup so that the cake batter is combined.

If you don’t like all the fruits in the fruit cocktail or if you are allergic to some of them, you could easily replace a 15.25 ounces of diced pears or peaches in heavy syrup.

The glaze is really what makes this cake shine. For this, you will need to:

½ cup of unbeaten butter
¾ cup of granulated sugar
1 (5 ounces) can evaporate milk
1 teaspoon of pure vanilla extract
¾ cup of toasted chopped pecans
¾ cup of flagged toasted coconut

This is a hot glaze that is cooked together on the stove before pouring it over the cake still obvious.

You can use sugary or unsweetened coconut, depending on which you happen to have at hand.

I like to toast the pecan and coconut walnuts before adding them to the glaze, but you can leave them both touching if you want.

Make this easy cake

The batter for this cake is combined in a bowl.

In a large bowl, beat the sugar and eggs together up to light and well -combined colors. Bang in the vanilla.

Wet ingredients for the fruit cocktail cake whipped in a white bowl.

Turning to a spatula, mix the flour, baking soda, baking powder, salt and fruit cocktails with its syrup. Distribute the batter in a 9 × 13 -inch grease cake tin.

Cook the cake at 350 ° F. for 35-40 minutes; The upper part of the cake will be dark and a toothpick inserted in the center will be cleaned.

About 10 minutes before cooking the cake, it starts preparing the icing.

Pecan and Coconut Flacing for fruit cocktail cake cooked in a saucepan.

In an average saucepan over medium heat, add the butter, sugar and evaporated milk and brings to the boil, stirring occasionally. Once boiled, start mixing constantly and boil for 2 minutes.

After 2 minutes, remove the pan from the heat and mix the vanilla, the pecan walnuts and the coconut.

Baked fruit cocktail cake with holes hit at the top with a fork.

When the cake is over, use a fork to hit holes in the whole cake. Pour the hot glaze on the hot cake and distribute it evenly with a spatula.

Leave the fruit cocktail cake to cool for at least 15-20 minutes before cutting and serving. Serve hot or ambient temperature.

Warehouse

This is a very humid cake, so I suggest keeping it at room temperature for a maximum of 1 day or in the refrigerator for a maximum of 3 days.

You can microwave a slice of cake for about 30 seconds to warm it again before having fun.

Seen above the head of the sliced fruit cocktail cake.

Useful resources

Before starting to cook, make sure you know how to correctly measure the flour so that your cake goes perfect every time.
For an extra flavor, try to toast to the pecans before adding them to the glaze. If you haven’t already done it before, take a look at my guide on how to toast to walnuts.
I also like toasting coconut for the glaze. Learn to toast coconut with some different methods.

Frequent questions

I don’t like the fruit cocktail/I’m allergic to a little fruit in the fruit cocktail. Is there anything else I can use?

You could exchange the can of fruit cocktails with a 15.25 ounces or pears with pears with diced peaches in heavy syrup. Do not drain the fruit before adding it to the cake.

I am allergic to pecan/coconut walnuts. Can I leave them out?

If you are allergic to pecan walnuts, you could omit them and increase the amount of coconut.

However, I wouldn’t do this glaze without coconut. Coconut helps give a little body to the glaze.

Fork that cuts a corner from a slice of fruit cocktail cake on a white plate.

Preheat the oven at 350 ° F. Spray (1) 9 × 13 inches cake with non -stick kitchen spray and coat with parchment paper. Set aside.
In a large bowl, beat the sugar and granulated eggs together until combined and light. Add the vanilla extract and whip to combine.
Switch to a spatula. Add the flour, baking soda, baking powder, salt and fruit cocktail with its syrup. Mix until it is just combined. Distribute the batter in the prepared pan.
Cook for 35-40 minutes or until a toothpick inserted in the center is clean.
About 10 minutes before cooking the cake, the icing begins.
Add the butter, sugar and the evaporated milk to an average saucepan over medium heat. Bring the mixture to a boil, mixing occasionally. Leave to boil for 2 minutes, stirring constantly.
After 2 minutes, remove from the heat and mix the vanilla, the pecan walnuts and the coconut.
When the cake comes out of the oven, hit the holes on the top of the cake with a fork. Pour the hot glaze on the cake, spreading it with a spatula.
Leave to cool for at least 15-20 minutes before serving. Serve hot or ambient temperature.

This is a very humid cake, so I recommend keeping leftovers in an airtight container in the refrigerator for a maximum of 3 days.
If you don’t care the fruit cocktail or you are allergic to some of the fruits in it, you could easily make this cake using a 15.25 ounces of diced pears or peaches in heavy syrup.

Service: 1slice, Calories: 423Kcal, Carbohydrates: 59G, Protein: 6G, Fat: 19G, Saturated fat: 10G, Polynsaturo fat: 2G, Monolysatuine fat: 6G, Trans fat: 0.3G, Cholesterol: 56mg, Sodium: 343mg, Potassium: 183mg, Fiber: 2G, Sugar: 41G, Vitamin A: 351Iu, Vitamin C: 1mg, Soccer: 103mg, Iron: 2mg

Nutritional information is calculated automatically, so they should be used only as approximation.