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
Scale
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
