I stumbled upon this fruit cocktail cake recipe completely by accident during a pantry cleanout last spring. I had a forgotten can of fruit cocktail pushed to the back of my shelf, and instead of letting it go to waste, I decided to experiment.
What started as a “let’s see what happens” baking project became an instant family favorite. My kids devoured it within hours, and my neighbor asked for the recipe after trying just one bite.
This old-fashioned cake is ridiculously simple to make. You literally dump most of the ingredients into a bowl, pour it into a pan, and let the oven work its magic. No mixer required, no fancy techniques, and minimal cleanup.
The texture is incredibly moist thanks to the fruit cocktail, and the brown sugar coconut topping creates this amazing caramelized crust that shatters perfectly with each forkful. It reminds me of the cakes my grandmother used to make, the kind that disappeared from church potlucks before anything else.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 12 servings |
| Difficulty Level | Easy |
Why You’ll Love This Fruit Cocktail Cake Recipe
This vintage dessert has stood the test of time for good reason. It’s the kind of cake that makes you look like a baking genius while requiring almost zero effort.
The cake stays incredibly moist for days because the fruit cocktail keeps it from drying out. I’ve had slices sitting covered on my counter for four days that tasted just as fresh as day one.
Here’s what makes this cake genuinely special:
- Budget-friendly ingredients: Everything you need costs under $10, and you probably already have half of it in your pantry
- No mixer needed: This is a true dump cake where you stir everything by hand in one bowl
- Feeds a crowd: One 9×13 pan serves 12-15 people easily, making it perfect for potlucks and gatherings
- Nostalgic flavor: The combination of tender cake and caramelized coconut topping tastes like childhood memories
- Foolproof recipe: I’ve never had this cake fail, even when I’ve accidentally over-mixed or under-baked it slightly
- Versatile serving options: Delicious warm with ice cream, room temperature with coffee, or chilled straight from the fridge
Another favorite: Amish Apple Cake Recipe
Ingredients
The ingredient list might surprise you with how simple it is. I love that this recipe uses everyday pantry staples plus one can of fruit cocktail.
For the cake:
- 2 cups (250g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 (15-ounce/425g) can fruit cocktail in heavy syrup, undrained
- 1 teaspoon vanilla extract
For the topping:
- 1 cup (200g) packed brown sugar
- 1 cup (85g) sweetened shredded coconut
- ½ cup (113g) unsalted butter, melted
- ½ cup (60g) chopped pecans or walnuts (optional)
Read Also: Easy Carrot Cake Recipe
Kitchen Equipment Needed
You won’t need any special equipment for this cake. Everything required is basic kitchen gear that most people already own.
Essential equipment:
- 9×13-inch (23x33cm) baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk or fork for mixing
- Rubber spatula
- Can opener
- Measuring cups and spoons
- Cooling rack
Recommended Products for This Recipe
After making this cake dozens of times, I’ve found a few products that genuinely make a difference in the final result.
1. USA Pan Bakeware Aluminized Steel Rectangular Cake Pan
I switched to this heavy-duty aluminum pan last year, and the difference in even baking is remarkable. My previous cheap pans would create dark edges while leaving the center undercooked, but this one distributes heat perfectly. The non-stick surface releases the cake cleanly every single time, and cleanup takes seconds.
2. Del Monte Fruit Cocktail in Heavy Syrup
Not all canned fruit cocktails are created equal. I’ve tested several brands, and Del Monte consistently has the best fruit-to-syrup ratio with larger, firmer fruit pieces. The heavy syrup version adds just the right amount of moisture and sweetness to the cake without making it soggy.
3. Baker’s Sweetened Angel Flake Coconut
This coconut toasts beautifully and creates that signature golden crust on top of the cake. The flakes are the perfect size for even distribution, and the sweetness level complements the brown sugar without being overwhelming.
4. Premium Pecan Halves
While pecans are optional in this recipe, they add such a wonderful texture and nutty flavor to the topping. I buy these in bulk because I started adding them every single time after my first test with them.
You might also enjoy: Cannoli Poke Cake Recipe
Step-by-Step Instructions: How to Make Fruit Cocktail Cake
This cake comes together in under 15 minutes of active work. The hardest part is waiting for it to bake and cool.
1. Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C) and position the rack in the center position
- Generously grease your 9×13-inch baking pan with butter or non-stick cooking spray, making sure to coat the corners well
- For extra insurance against sticking, you can also lightly flour the pan after greasing
2. Mix the Cake Batter
- In your large mixing bowl, combine the flour, granulated sugar, baking soda, and salt
- Use a whisk to blend these dry ingredients together thoroughly, breaking up any lumps in the flour or sugar
- Add the eggs to the dry ingredients
- Pour in the entire can of fruit cocktail along with all its syrup (do not drain it)
- Add the vanilla extract
- Stir everything together with a wooden spoon or rubber spatula until just combined and no dry flour pockets remain
- The batter will be relatively thin and lumpy from the fruit pieces, which is exactly what you want
3. Pour Batter into Pan
- Transfer the batter to your prepared baking pan
- Use your spatula to spread it evenly into all corners
- Gently tap the pan on the counter a few times to release any air bubbles trapped in the batter
- Use your spatula to smooth the top surface level
4. Prepare the Topping
- In your medium mixing bowl, combine the brown sugar and shredded coconut
- If you’re using pecans or walnuts, add them to this mixture
- Pour the melted butter over the sugar-coconut mixture
- Stir with a fork until everything is evenly moistened and resembles wet sand
- The mixture should clump together slightly when pressed
5. Add the Topping
- Sprinkle the coconut-sugar mixture evenly over the entire surface of the cake batter
- Use your hands or the back of a spoon to gently spread it to the edges
- Don’t worry about pressing it down or making it perfectly even; it will settle and spread during baking
- Make sure to get good coverage at the edges and corners where the topping tends to brown most beautifully
6. Bake the Cake
- Place the pan in your preheated oven on the center rack
- Bake for 40-45 minutes, or until the top is deep golden brown and the cake springs back when lightly touched in the center
- A toothpick inserted into the center should come out with just a few moist crumbs attached
- The coconut topping should be toasted to a rich caramel color but not burnt
- If the top is browning too quickly but the cake isn’t done, loosely tent it with aluminum foil for the remaining baking time
7. Cool and Serve
- Remove the cake from the oven and place it on a cooling rack
- Let it cool in the pan for at least 20-30 minutes before slicing
- The cake can be served warm, at room temperature, or cold
- Cut into 12 equal squares using a sharp knife, wiping the blade clean between cuts for neater slices
- Store any leftovers covered at room temperature or in the refrigerator
This pairs beautifully with my healthy pumpkin pie during fall gatherings.
Tips for The Best Fruit Cocktail Cake
After making this cake more times than I can count, I’ve learned several tricks that guarantee perfect results every time.
Here’s what I’ve discovered through trial and error:
- Don’t drain the fruit cocktail: This was my biggest early mistake. The syrup adds essential moisture and sweetness to the cake. When I drained it once, the cake came out dry and bland.
- Use heavy syrup, not light: Light syrup doesn’t provide enough moisture or sweetness. If you only have light syrup, add an extra 2 tablespoons of sugar to the batter.
- Mix the batter by hand: I tried using my stand mixer once and over-mixed it, creating a tough, dense cake. Gentle hand-mixing keeps it tender.
- Spread topping immediately before baking: Don’t let the batter sit after adding topping, as it can sink unevenly. Get it into the oven right away.
- Check for doneness carefully: The coconut topping can look done before the cake underneath is fully baked. Always use the toothpick test in the center.
- Let it cool before slicing: Cutting into this cake while it’s hot makes it fall apart. That 20-minute cooling period lets it set properly.
- Adjust oven temperature if needed: If your oven runs hot and the top browns too quickly, reduce the temperature to 325°F and bake 5-10 minutes longer.
- Use room temperature eggs: Cold eggs can create a lumpy batter. Let your eggs sit out for 30 minutes before mixing.
- Measure flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly from the bag packs it down and adds too much flour.
Read Also: Coffee Cake Recipe Using Cake Mix
Serving Suggestions
This versatile cake works for everything from casual family dinners to fancy gatherings. I’ve served it dozens of different ways.
The classic serving method is cutting it into squares and serving it warm with vanilla ice cream melting over the top. The contrast between the warm cake and cold ice cream is perfection.
For a lighter option, serve it with fresh whipped cream or a dollop of Greek yogurt. The tanginess balances the sweetness beautifully.
Other serving ideas that work wonderfully:
- Top with additional fresh fruit like sliced strawberries or peaches
- Drizzle with caramel sauce for extra decadence
- Serve alongside air fryer French toast for a special brunch
- Pair with hot chocolate on cold evenings
- Cut into smaller pieces and serve as finger food at parties
- Present with a scoop of homemade cinnamon applesauce on the side
- Warm individual slices in the microwave for 20 seconds before serving
You might also enjoy: Eggnog Cake Recipe
Variations of Fruit Cocktail Cake
Once you’ve mastered the basic recipe, these variations add new dimensions to this classic cake.
I love experimenting with different versions depending on the season and what I have available:
- Tropical version: Replace fruit cocktail with canned pineapple chunks and add ½ cup of chopped macadamia nuts to the topping
- Cherry variation: Use a can of cherry pie filling instead of fruit cocktail for a deeper, richer flavor
- Spice cake version: Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to the dry ingredients for a warming spice flavor
- Chocolate chip addition: Stir 1 cup of chocolate chips into the batter before pouring it into the pan
- Almond coconut: Replace vanilla extract with almond extract and add ½ teaspoon to the topping mixture too
- Peach cobbler style: Use canned peaches instead of fruit cocktail and reduce the sugar by ¼ cup
- Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend
- Sugar-free version: Use sugar-free fruit cocktail and replace sugars with your preferred sugar substitute
- Apple cinnamon: Replace fruit cocktail with apple pie filling and add 2 teaspoons cinnamon
- Pineapple upside-down twist: Arrange pineapple rings on the bottom of the pan before adding batter, then flip after baking
Another favorite: Healthy Carrot Cake Recipe
Storage and Reheating
Proper storage keeps this cake tasting fresh for days. I’ve tested every storage method to find what works best.
Storage guidelines:
- Room temperature: Cover the pan tightly with plastic wrap or aluminum foil and store at room temperature for up to 3 days. The cake actually improves after a day as the flavors meld together.
- Refrigerator storage: Transfer to an airtight container or cover the pan and refrigerate for up to 5-7 days. The cold doesn’t affect the texture at all.
- Freezer storage: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
- Pre-cut storage: I like to cut the entire cake into squares and store them in a container with parchment paper between layers. This makes grabbing a quick piece much easier.
Reheating tips:
- Microwave method: Heat individual slices for 15-20 seconds on high power until just warm
- Oven method: Wrap slices in foil and warm at 300°F for 10-15 minutes
- From frozen: Microwave frozen slices for 30-45 seconds, or thaw completely and warm as desired
- Toaster oven: Place a slice on foil and warm for 5-7 minutes at 325°F
This is perfect for meal prep alongside healthy breakfast burritos.
Nutritional Facts
Here’s the approximate nutritional information per serving (based on 12 servings):
- Calories: 385
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 310mg
- Total Carbohydrates: 63g
- Dietary Fiber: 2g
- Sugars: 48g
- Protein: 4g
Keep in mind these numbers are estimates and will vary based on specific brands and any modifications you make to the recipe.
Read Also: Cheesecake Ice Cream Cake Recipe
Health Benefits of Key Ingredients
While this is definitely a dessert, some ingredients offer nutritional value beyond just tasting amazing.
The fruit cocktail provides vitamins and minerals even in its canned form. Peaches and pears contain vitamin C, while the cherries offer antioxidants.
Here are some benefits worth noting:
- Eggs: Provide high-quality protein and essential amino acids, plus vitamins D, B12, and selenium
- Coconut: Contains medium-chain triglycerides that may support metabolism and provides dietary fiber
- Pecans (if using): Rich in healthy monounsaturated fats, vitamin E, and minerals like manganese and copper
- Fruit cocktail: Offers some vitamin A from the peaches and vitamin C from various fruits
- Flour: Provides B vitamins and iron, especially if you use enriched flour
You might also enjoy: Healthy Chocolate Chip Cookies Recipe
FAQs About Fruit Cocktail Cake
1. Can I use fresh fruit instead of canned fruit cocktail?
Fresh fruit doesn’t work well in this recipe because it doesn’t release enough moisture during baking. The canned fruit and its syrup are essential for creating the proper texture and moisture level. If you absolutely want to use fresh fruit, you’d need to cook it down with sugar first to create a similar consistency, but at that point, canned is much easier.
2. Why did my cake turn out dry?
The most common reason is draining the fruit cocktail syrup. Always use the entire contents of the can, including all the liquid. Another possibility is overbaking or using light syrup instead of heavy syrup. Check your cake at 40 minutes and make sure you’re using the correct type of canned fruit.
3. Can I make this cake ahead of time?
Absolutely! This cake is actually one of those rare desserts that tastes better the next day. The flavors have time to meld together, and the cake stays incredibly moist. I often make it the night before I need it.
4. My topping burned before the cake was done. What happened?
Your oven likely runs hot, or the rack was positioned too close to the heating element. Try baking at 325°F instead of 350°F, and make sure your rack is in the center position. If the top starts browning too quickly, tent it loosely with aluminum foil for the remaining baking time.
5. Can I double this recipe?
Yes, but you’ll need to use two 9×13 pans rather than trying to fit it all in one larger pan. The baking time should remain the same, though you may need to rotate the pans halfway through for even baking. I’ve successfully made two pans at once many times for larger gatherings.
This works great with pumpkin bar recipe when you need multiple desserts.
Final Thoughts
This fruit cocktail cake has earned its permanent spot in my baking rotation for good reason. It’s the dessert I turn to when I need something delicious without the fuss.
The simplicity of dumping everything in a bowl and ending up with such an impressive result never gets old. I love that I can whip this up on a random Tuesday evening just because, or serve it at holiday gatherings where it holds its own against fancier desserts.
Give this recipe a try next time you need a crowd-pleasing dessert that doesn’t require an afternoon in the kitchen. I’d love to hear how it turns out for you and any creative variations you come up with. Drop a comment below and let me know if this becomes a family favorite in your house too!
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