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?
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.
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
HOW TO MAKE FRUIT COCKTAIL CAKE:
Turn the heat up and bring it all to a boil for one minute. Pour warm sauce over warm cake.
Enjoy!
Originally published: August 2012
Updated and republished: May 2019
HOMEMADE SOUTHERN FRUIT COCKTAIL CAKE
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
CRAVING MORE RECIPES LIKE THIS? GIVE THESE A TRY!
COCONUT CREAM POKE CAKE
COCONUT CREAM PIE BARS
SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE
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!!
I got to make this! YUMMY! It might taste good with vanilla ice cream.
Hope you love it Jennifer!
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.
Kathy, it says 12 servings. Cut smaller pieces and maybe share with another family. It’s too good to miss out. Suzi
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. 🙂
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!! 🙂