Fruit Cocktail Cake
This Southern Fruit Cocktail Cake is so easy to make! Topped with a coconut pecan sauce that is poured straight into the cake!
A DELICIOUSLY DIFFERENT HOMEMADE CAKE RECIPE
What comes to mind when you think of fruit cocktail? For me, it takes me back to my school years. Whenever I bought lunch from the school cafeteria, it was usually Friday (pizza day), and my fruit of choice was usually a small bowl of fruit cocktail. This Fruit Cocktail Cake recipe takes me back to those simpler times. It is a simple and easy homemade cake with amazing flavor. The fruit cocktail helps to make this cake turn out so moist!
FREQUENTLY ASKED QUESTIONS
Despite many misconceptions, the word “cocktail” in the name does not mean that it contains alcohol, but refers to the secondary definition “An appetizer made by combining pieces of food, such as fruit or seafood”. We’re not really sure who invented fruit cocktail but we do know it is an American invention that might have been created by a University of California professor and a local packing company.
Absolutely! This is really what makes this such a fun and unique cake. I am making a homemade cake here but you could certainly make this recipe using a butter box cake mix. I prefer to add canned fruit to cakes most times (unless maybe if it is an apple cake). Canned fruit has been soaking in a syrup or juice so it is nice and soft and blends really well with the cake batter.
This homemade cake requires the consistency that you get with the fruit cocktail in heavy syrup rather than fruit juices. Sometimes homemade cake can be on the drier side so the syrup is going to add a lot of moistness. If you are using a boxed cake mix and have a can of fruit cocktail in 100% juice, then just drain the juice and use only the fruit. This isn’t a diet cake, y’all – get the fruit cocktail with heavy syrup.
Did you know this is one of the most asked questions on Google when it comes to canned fruit? This recipe right here is your answer! I promise it will be a hit!
People either really love coconut or really hate it. I usually tell people to do a half and half cake. Make half of it for the coconut lovers and the other half for the coconut haters. If you absolutely detest coconut, you can leave it out of the sauce. The cake isn’t as pretty that way but you can do it if you must.
This is like the coconut hater answer. You can leave them out or use a different kind of nut but you are really starting to make for a really boring cake by leaving out these essential ingredients.
No. Because of the syrup topping, it doesn’t hold up well for cupcakes.
This cake will keep for 2-3 days in the refrigerator as long as it is covered. This fruit cocktail cake can also be frozen. Cover very well to protect from freezer burn and the cake will keep for 3 months in the freezer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising flour
- fruit cocktail in heavy syrup
- eggs
- vanilla extract
- sugar
- butter
- sweetened coconut flakes
- evaporated milk
- chopped pecans
HOW TO MAKE FRUIT COCKTAIL CAKE
Preheat oven to 350 F degrees. Spray a 9″x 13″ baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a medium bowl, mix together all cake ingredients at low speed (using a stand or handheld electric mixer) until thoroughly combined.
If you want to keep your fruit cocktail chunky in the batter (like I prefer), then add it in last after mixing all the other ingredients.
Pour cake batter into prepared baking dish. Bake at 350 for 30-35 minutes (oven times vary so check after 30 minutes). When done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean. Using a fork, poke a few holes in the cake.
Combine all the sauce ingredients in a medium sauce pan. Note: I don’t like my chopped pecans to be too big on top of the cake so sometimes I’ll crush them down to slightly smaller pieces.
Turn the heat up and bring it all to a boil for one minute. Pour warm sauce over warm cake. Make sure you spread out the coconut and pecans evenly over cake.
I especially love to eat this cake while it is still warm. But it is so good at room temperature too!
CRAVING MORE RECIPES?
- Grandma’s Texas Sheet Cake
- Southern Hummingbird Cake
- Coconut Cream Poke Cake
- Southern Caramel Cake
- Louisiana Crunch Cake
- Honey Bun Cake
- Southern Pound Cake
- White Texas Sheet Cake
- Watergate Cake
Fruit Cocktail Cake
Ingredients
For the cake:
- 2 cups self-rising flour
- 15 ounce can fruit cocktail in heavy syrup, undrained
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
For the sauce:
- ½ cup (1 stick) unsalted butter
- 1 cup sweetened coconut flakes
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup chopped pecans
Instructions
For the cake:
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it.)
- In a medium bowl, mix together 2 cups self-rising flour, 15 ounce can fruit cocktail in heavy syrup, undrained, 2 large eggs, 1 teaspoon vanilla extract and 11 1/2 cups granulated sugar using an electric mixer at low speed until thoroughly combined.
- Pour cake batter evenly into prepared baking dish.
- Bake at 350F degrees for 30-35 minutes (oven times vary so check after 30 minutes.) When done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean.
For the sauce:
- Combine 1/2 cup (1 stick) unsalted butter, 1 cup sweetened coconut flakes, 1 cup sugar, 1 teaspoon vanilla extract, 1 cup evaporated milk and 1 cup chopped pecans in a medium sauce pan.
- Turn the heat up and bring it all to a boil for one minute.
- Using a fork, poke a few holes in the cake.
- Pour warm sauce over warm cake. Make sure to spread out the coconut and pecans evenly over cake.
- Serve warm or at room temperature.
Video
Notes
- This cake will keep for 2-3 days in the refrigerator as long as it is covered.
- This cake can also be frozen. Cover very well to protect from freezer burn and the cake will keep for 3 months in the freezer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: August 2012
Updated and republished: March 2022
Haven’t made in several years, so delicious
I’ve been looking for this recipe for a long time thank you for sharing.
Very good. A little like a fruity tres leches cake. I took it to a potluck and it was one of the first things gone LOL
My hubby and I really enjoyed this. So unique and very tasty
If I want to use a box cake do I just follow the the recipe on the box to bake?
Yes but like I said above, I recommend a butter cake mix
I made it for a church potluck. It was wonderful! Not one piece was left. Definitely a hit with the church fam!
Very good and reminds of a cake my Mom used to make in the 60’s. So moist and so good! Everyone at church loved it!
Bonnie, you scrolled right past the recipe card in your hurry to get to the comment section. Please read on the ingredient list above in the post that clearly states “full recipe is at the bottom of the post”
I had a question for you after I am done laughing at the shade you threw, lol.
I am hoping that you have either had this before or know what I am talking about because when I saw the title for this recipe I got excited. My mom used to make a Bundt cake out of fermented fruit cocktail and it was like eating a slice of heaven. I asked my brother if he had the recipe and he never got back to me. The thing that has me confukled is the fruit cocktail part. She used to put it in a big pickle jar and let it sit on the counter for at least a month. I don’t know if she put some kind of booze in it or if it was just the juice from the canned fruit. I am hoping that you know what I am talking about. I can’t stop thinking about that damned cake. Sorry that I am asking about this one one of your recipes which I am sure that is very good. Thank you for your time, Brandie. And I am looking for more of your recipes because my butt isn’t big enough yet, lol. JK!
LOL it gets like that sometimes! I think I know exactly what you are talking about! It was called a Friendship Fruit Cake!! I have a friend Mandy who makes a delicious version. It’s not letting me add a link in the comment here but just Google ‘South Your Mouth Friendship Fruit Cake’ and it should come right up for ya! You can really change out the fruits you enjoy – maybe try to use the exact ones your Mom used if you can remember 🙂
My husband loved this. Any suggestions to reduce the amount of sugar?
Hi Elaine! This is definitely a full sugar dessert. I’m not familiar with sugar substitutes so I honestly couldn’t say. But perhaps someone on here can tell you what they have tried and can make some good suggestions! So happy y’all enjoyed it!
Delicious
I’ve loved this cake since I was a little girl! My mom would make it for the holidays during winter. I lost her recipe when my little family moved during our time in the military. This year I’m making it for my birthday tomorrow the 24th of January. Thank you for having such a great detailed recipe. And yes it will be eaten warm with some vanilla ice cream lol!!
Can I use fruit cocktail in juice instead of heavy syrup? Maybe not just as sweet? I really don’t want to drive 20 miles to the store before making this cake. My Mom used to make it and I remember asking for it for my birthday cake. I’m 66.
The serving size is one slice (this cake makes 12 slices.) However, I always tell people to use their own trusted nutrition calculators. The nutrition given here is only for informational purposes and should not be used for health decisions. Please use your own calculator for that. 🙂
this cake was delicious
Kathy, it says 12 servings. Cut smaller pieces and maybe share with another family. It’s too good to miss out. Suzi
Brandie, I used to make this in the 50’s when I was in high school and everyone loved it. I have been looking for the recipe for years. Thank you so much for printing this out. I will be making it next weekend. Again, many thanks. Suzi
Oh my goodness – I love hearing that! I hope it’s as good as you remember!! 🙂
I got to make this! YUMMY! It might taste good with vanilla ice cream.
Hope you love it Jennifer!
Funny, just yesterday I was searching for this cake recipe. My mother made it many years ago, but I have never made it. I remember how much we.liked it then and wanted to make it. Thanks for the recipe. I will be making it soon.
Awwww – those memories are the best! I hope this one reminds you of hers!!
Is it two cups of sifted flour or unsifted?
This cake has been a family staple since forever. My grandmother made it, my mother made it and I make it. (i’m 55, so do the math. 🙂 )
Has anyone ever had this cake with just nuts and brown sugar sprinkled on top? That is my memory of fruit cocktail cake. It’s not as rich this way but it certainly was tastey.
This cake recipe brings back memories! My Mom used to make this & I loved it! The only thing I do is TOAST the PECANS, it makes them taste so Much Better! I do this for All my baking. It’s so much better than Chewy nuts than Crunchy (Yum!).. And, the flavor is So much better Too!
Oh, I’m thinking …what about a little cinnamon in the cake? …..Hmmmmm ?………(Yum,)…..
My sister gave this recipe to me years ago, was a Christmas favorite for me, but it's been lost for years!! So happy you posted this!!! Thanks so much!! It was so good!
This was really good. Loved the topping!
Made this exactly to your recipe and it was perfect! A new favorite!
Thanks for posting, I had these one years ago and couldnt find it anywhere!! Its an awesome cake and so easy!
I am baking this for the second time, it's just delicious, a new favorite.A few people have made a face when I say I'm making Fruit Cocktail cake,I guess it makes them think of fruit cake, but one bite and they are hooked!
Looks like a great cake, but do you have any other suggestions for the sauce? My son is allergic to nuts and the rest of the family (except for me) does not eat coconut.
My aunt use to make this cake a long time ago and she taught me. It's a easy cake to make. So I made this cake tonight to honor her memory. Delicious! Tastes just like hers did!
I took your advice and tried again (using self rising flour this time) and it looks MUCH more appetizing this time around! LOL
That's great Heather!! 🙂
Heather..I'm so sorry that I'm so late in seeing this. For some reason, I don't always get notified when new comments are posted.
So sorry this one didn't work for you the first time around. Yes, that self-rising flour is important to this recipe because it has the rising agent already in it – baking soda. You can use all-purpose flour but you have to add the correct amounts of salt & baking soda to it. But using the self-rising just helps to make this recipe a bit faster to whip up. I really hope you'll try it again using the self-rising flour. It really is such a yummy cake!
Well I should have Googled my question because apparently self rising has salt and baking soda added to it and you can make your own with regular flour.
*sigh* I am not so good at this just yet 🙂
What is the difference between self rising flour and regular flour in this recipe? I am a beginner at all this cooking and baking stuff and I just tried making this cake with cake flour…..BIG MISTAKE. It was a dense mess!
Please help lol.
Great looking cake!
I've made mix-fruit cakes before but never used cocktail can.
I'd love to try, I like to try new recipes
Thanks for sharing this 🙂
I am with you there..why wait til its cool?? Sounds so yummy. LOVED hearing you on the radio..I think you pretty much sound like I thought you would. HOW F.U.N!!! XO
You could make this with a boxed cake mix. I'm a a big fan of boxed cake mixes, however, with this recipe it is almost easier than a boxed cake mix because there aren't that many ingredients in the actual cake and this batter is super moist & the flavor of a boxed cake mix won't compete with the fruit cocktail you are adding to the batter. I always tell folks to try recipes the way they are written first, then make substitutions the 2nd time around so you really have a good base of comparison. Hope you love it as much as we do. This really is a timeless recipe! 🙂
Do you think this could be done with a box cake mix? I heard adding an extra egg can help with the overall richness.
My mom made this a little differently. Use margarine to grease the pan, then sprinkle with 1/4 cup each pecans and brown sugar before adding batter. After pouring on the icing, put cake under the broiler for a few minutes. You have to watch closely, but so worth the effort! A whole other level!
This cake looks so delicious! And using fruit cocktail for the cake sounds really good!
Just found your site and am smitten! Fruit Cocktail cake! Takes me back to 1979! The year my best friend was getting married and they served this cake at her bridal shower. I loved it at first taste! Thanks for the memories and the reminder that I haven't made this cake in ages!
Linda
wow, does this cake bring back memories!! My mother made these a lot, and I can still taste this delicious cake in my mind when I close my eyes – I will be making one tonight!
This has always been a favorite of mine, too. Takes me back to my college years when I was learning to cook. And your'e right – love it when warm! Thanks for sharing!