The Country Cook

Recipes for the busy cook!

FRUIT COCKTAIL CAKE (+Video)

by 34 Comments

Jump to Recipe Print Recipe
5 from 14 votes

This Homemade Southern Fruit Cocktail Cake is so easy to make! Topped with a coconut pecan sauce that is poured straight into the cake! YUM!

HOMEMADE SOUTHERN FRUIT COCKTAIL CAKE

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. I would always scope out the bowl that had the most cherries in the mix. There’s never enough cherries in the fruit cocktail, is there? slice, Homemade Fruit Cocktail Cake with Coconut Pecan sauce

VIDEO INCLUDED BELOW:

FRUIT COCKTAIL? IN A CAKE?

I have nothing but good memories associated with this stuff. It’s kinda like baloney sandwiches for me. Makes me feel like a kid every time I eat one. Yes folks, this cake is made with a can of an ole favorite, fruit cocktail. Thanks to SOUTHERN PLATE for this amazing recipe. If you’ve never tried this before, you may not think it would work well together, but it really does. The cake is so incredibly moist and the sauce is the boss in here.Homemade Southern Fruit Cocktail Cake recipe from The Country Cook

WHAT YOU’LL NEED:
for the cake:
self-rising flour
canned fruit cocktail in heavy syrup
eggs
vanilla extract
sugar

for the sauce:
butter
sweetened coconut flakes
sugar
vanilla extract
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 9×13 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, then add it in last after mixing all the other ingredients.fruit cocktail cake batter
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
Now make the sauce. 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.

coconut pecan sauce poured over fully baked fruit cocktail cake in a baking dish
Make sure you spread out the coconut and pecans evenly over cake.
Homemade Southern Fruit Cocktail CakeI especially love to eat this cake while it is still warm. But it is so good at room temperature too!slice, Fruit Cocktail Cake topped with a coconut pecan sauce

Enjoy!

Originally published: August 2012
Updated and republished: May 2019

Homemade Southern Fruit Cocktail Cake recipe

HOMEMADE SOUTHERN FRUIT COCKTAIL CAKE

This Homemade Southern Fruit Cocktail Cake is so easy to make! Topped with a coconut pecan sauce that is poured straight into the cake! YUM!
5 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: fruit cocktail cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12
Calories: 373kcal
Author: Brandie @ The Country Cook

Ingredients

FOR THE CAKE:

  • 2 cups self-rising flour
  • 1 15 oz can fruit cocktail in heavy syrup undrained
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups sugar

FOR THE SAUCE:

  • 1 stick unsalted butter
  • 1 cup sweetened coconut flakes
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup evaporated milk
  • 1 cup chopped pecans

Instructions

FOR THE 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 using an electric mixer at low speed until thoroughly combined.
  • Pour cake batter evenly 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.

FOR THE SAUCE:

  • Now make the sauce.
  • Combine all the sauce ingredients in a medium sauce pan.
  • Turn the heat up and bring it all to a boil for one minute.
  • 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

Nutrition

Calories: 373kcal | Carbohydrates: 63g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 54mg | Potassium: 158mg | Fiber: 2g | Sugar: 46g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 0.7mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
COCONUT CREAM POKE CAKE
COCONUT CREAM PIE BARS
SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE

Reader Interactions

Comments

  1. Janet says

    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.

    Reply

  3. kathy says

    i did not make this.. for 2 reasons.. so asking before I do.. the carb count says 63grams.. what is the serving size? how long with this last before turning to mush or is i mushy.. just seems like pouring that sauce over it would be like soaking a piece of bread in liquid. but i can tell you.. if i didn’t have 2 diabetics in the house.. i would try it.

    Reply

    • Suzi says

      Kathy, it says 12 servings. Cut smaller pieces and maybe share with another family. It’s too good to miss out. Suzi

      Reply

    • Brandie @ The Country Cook says

      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. 🙂

      Reply

  4. Suzi says

    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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *