If you’re on the hunt for a dessert that’s bursting with fruity charm and nostalgic warmth, this Fruit Cocktail Cake Recipe is about to become your new best friend in the kitchen. Imagine tender cake infused with juicy bits of fruit cocktail, topped with a sweet, buttery glaze and a delightful crunch of nuts. It’s a simple yet irresistibly cozy treat that feels like a hug on a plate. Whether you’re baking for a family gathering or craving a homemade sweet fix, this recipe brings together everyday ingredients for a cake that’s truly unforgettable.
Ingredients You’ll Need
This Fruit Cocktail Cake Recipe relies on straightforward pantry staples that come together beautifully to create a cake with moist texture, balanced sweetness, and a bit of nutty crunch. Each ingredient plays a vital role, from the tender flour base to the flavorful fruit and buttery topping.
- 1 can (15 oz) fruit cocktail, undrained: The star of the show, these fruits add natural sweetness and juicy bursts throughout the cake.
- 1 1/2 cups all-purpose flour: Provides the structure for a tender crumb that holds the fruit well.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering the fruit flavors.
- 1/2 teaspoon baking soda: Helps the cake rise and keeps it light and fluffy.
- 1/4 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1/2 teaspoon vanilla extract: Adds a warm, aromatic depth that complements the fruit cocktail.
- 1/2 cup unsalted butter, melted: Brings richness and a tender mouthfeel to the cake batter.
- 1 large egg: Binds everything together, ensuring consistent texture.
- 1/2 cup granulated sugar (for topping): Creates a sweet crust when combined with butter.
- 1/2 cup unsalted butter, melted (for topping): Adds moistness and helps form a golden topping.
- 1/2 cup chopped nuts (optional, like walnuts or pecans): Adds a delightful crunch and nutty flavor, perfect for contrast.
How to Make Fruit Cocktail Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease your baking pan well — either a 9×9-inch or 8×8-inch square pan works perfectly for this cake. This ensures your cake won’t stick and will come out with a nice, clean edge.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt until everything is evenly combined. This simple mix sets the foundation for your cake and evenly distributes the leavening agent and salt.
Step 3: Add the Wet Ingredients and Fruit Cocktail
Pour in the undrained fruit cocktail, melted butter, vanilla extract, and egg. Stir everything gently but thoroughly. The batter will be thick and chunky from the fruit pieces, which is exactly what you want for that wonderful texture and fruitiness.
Step 4: Bake Your Cake Batter
Transfer the batter into your prepared pan and spread it out evenly so it bakes uniformly. This is the moment when you really start to smell that lovely fruit and vanilla aroma wafting through the kitchen.
Step 5: Prepare and Add the Topping
In a smaller bowl, mix together the sugar, melted butter, and nuts if using. This mixture will create that luscious, slightly crunchy topping that perfectly tops off your Fruit Cocktail Cake. Sprinkle it evenly over the batter before sliding the pan into the oven.
Step 6: Bake Until Golden
Bake for 40 to 45 minutes. Keep an eye on your cake, and test doneness by inserting a toothpick into the center—it should come out clean when ready. The top should be beautifully golden brown, signaling that sweet, nutty topping has crisped up just right.
Step 7: Cool and Serve
Allow your cake to cool slightly before cutting into it. Warm slices are wonderfully comforting, and it’s just as delicious at room temperature. For an extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Serve Fruit Cocktail Cake Recipe
Garnishes
Adding a touch of garnish can elevate this simple cake to something elegant and festive. Fresh fruit slices like peaches or cherries echo the fruit cocktail in the cake and add vibrant color. A sprinkle of powdered sugar on top creates a light, snowy effect that’s visually inviting and sweetens each bite subtly.
Side Dishes
While the cake shines on its own, pairing it with a cool scoop of vanilla bean ice cream or a creamy dollop of whipped cream makes for a dreamy dessert experience. For a cozy afternoon treat, a hot cup of tea, coffee, or chai complements the fruity and buttery notes beautifully.
Creative Ways to Present
For parties or serving guests, cut the cake into charming bite-sized squares and place them on decorative plates. You can even drizzle warm caramel or honey over each piece for an extra touch of indulgence. Layering sliced Fruit Cocktail Cake with fresh cream and extra fruit in a trifle dish also makes a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover Fruit Cocktail Cake covered tightly in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. This keeps the cake moist and preserves the delightful topping.
Freezing
You can freeze slices of the cake by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. Frozen, the cake will hold up for about 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight.
Reheating
Warm the cake slices gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F or 150°C) for 10 minutes. This refreshes the buttery topping and brings back that fresh-baked flavor and soft texture that make this Fruit Cocktail Cake Recipe so comforting.
FAQs
Can I use fresh fruit instead of canned fruit cocktail?
Fresh fruit can work, but canned fruit cocktail is preferred for this cake because it includes a mix of sweetened fruits in syrup that keeps the cake moist and balanced. If using fresh fruit, you might want to add a bit of sugar or syrup to mimic this effect.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum or a similar binder to keep the cake texture just right.
Can I skip the nuts in the topping?
Absolutely. Nuts are optional and add crunch and flavor, but the topping is deliciously rich and sweet even without them. You could also substitute with shredded coconut or leave it plain for a simpler finish.
How long does the cake last once baked?
Stored properly at room temperature or in the refrigerator, the cake stays fresh for up to one week. The fruit and buttery topping keep it moist, but it’s always tastiest within the first few days.
Can I double this Fruit Cocktail Cake Recipe?
Yes, doubling the recipe is straightforward; just use a larger pan or two pans and adjust baking time accordingly. Keep an eye on the cake as it bakes, since thicker cakes might need a bit more time.
Final Thoughts
This Fruit Cocktail Cake Recipe is one of those wonderful homemade desserts that feels both comforting and special — perfect for sharing with loved ones or treating yourself. Its blend of fruity sweetness, tender crumb, and crunchy topping truly make it a classic worth returning to time and again. I hope you enjoy baking and savoring every bite as much as I do!
Print
Fruit Cocktail Cake Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
Description
This Fruit Cocktail Cake is a moist and flavorful dessert made with canned fruit cocktail mixed into a rich batter, topped with a buttery sugar and nut crumb layer, and baked to golden perfection. It’s a classic, easy-to-make cake perfect for casual gatherings or a comforting treat at home.
Ingredients
Cake Batter
- 1 can (15 oz) fruit cocktail, undrained
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 large egg
Topping
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional, like walnuts or pecans)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or an 8×8-inch square pan to prevent sticking.
- Prepare the cake batter: In a large mixing bowl, combine the all-purpose flour, 1 cup granulated sugar, baking soda, and salt. Stir these dry ingredients together until well distributed.
- Add wet ingredients: Stir in the undrained fruit cocktail, melted butter, vanilla extract, and the large egg into the dry ingredients. Mix until all components are well combined; the batter will be thick and somewhat chunky due to the fruit cocktail pieces.
- Pour into the pan: Transfer the batter evenly into the prepared baking pan, spreading it out to cover the bottom uniformly.
- Make the topping: In a small bowl, combine 1/2 cup granulated sugar, 1/2 cup melted butter, and chopped nuts if using. Mix to create a crumbly topping mixture, then sprinkle it evenly over the cake batter in the pan.
- Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean and the topping should be golden brown.
- Serve: Allow the cake to cool slightly before slicing and serving. This cake is delightful warm or at room temperature, and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Notes
- Ensure the fruit cocktail is undrained to keep the cake moist and flavorful.
- You can substitute nuts with your favorite variety or omit them for a nut-free version.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more intense fruit flavor, you can use a mix of other canned fruits like pineapple or peaches.
- Be careful not to overbake; start checking at 40 minutes to avoid drying out the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
