Fruit Cocktail Cake

Name: Fruit Cocktail Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups self-rising flour; 15 ounce can fruit cocktail in heavy syrup, undrained; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups granulated sugar; 1/2 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

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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!

slice of Fruit Cocktail Cake on a small round white plate on a wooden surface.

FREQUENTLY ASKED QUESTIONS

Why is fruit cocktail called that?

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.

Can you add fruit to box cake mix?

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.

Why fruit cocktail in heavy syrup?

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.

What can I do with a can of mixed fruit?

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!

What if I don’t like coconut?

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.

What if I don’t like pecans?

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.

Can I make this into cupcakes?

No. Because of the syrup topping, it doesn’t hold up well for cupcakes.

How do I store leftovers?

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.

a silver sprawl holding a slice of fruit cocktail cake above the cake pan.

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

canned fruit cocktail, pecans, sweetened coconut flakes, self-rising flour, vanilla, sugar, evaporated milk.

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.

self-rising flour, fruit cocktail in heavy syrup, vanilla extract, sugar and eggs mixed together in a large glass bowl.

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.

fruit cocktail cake batter in a clear bowl with an electric mixer.

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.

fully baked fruit cocktail cake in 9x13 baking dish with poked holes.

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.

evaporated milk, unsalted butter, chopped pecans, sweetened flaked coconut.

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.