Fruit Cocktail Cake

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Servings: 12 Difficulty: Advanced
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A moist, tender cake bursting with tropical fruit and topped with a rich, creamy coconut-pecan icing.
Fruit Cocktail Cake recipe image
Fruit Cocktail Cake recipe image
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Fruit Cocktail Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1120.1

Description

This classic Fruit Cocktail Cake is a comforting, old-fashioned dessert that brings a burst of tropical flavor to any gathering. The batter is simple, relying on canned fruit cocktail for moisture and natural sweetness, resulting in a tender crumb that is both fruity and rich. It is an excellent choice for potlucks, family dinners, or when you have leftover fruit cans in the pantry. The cake is finished with a luxurious homemade icing made from butter, evaporated milk, and toasted pecans, which melts slightly into the warm cake for a decadent finish. It pairs beautifully with a cup of coffee or tea, offering a nostalgic treat that feels like a warm hug in every slice.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC). Grease a 13x9 inch baking pan.
  2. Drain the can of fruit cocktail, reserving the syrup if desired for extra moisture, but typically the fruit itself is used.
  3. In a large bowl, combine the flour, baking soda, salt, and 1 1/2 cups of sugar.
  4. Add the beaten eggs and the drained fruit cocktail to the dry ingredients.
  5. Mix until just combined; do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Sprinkle the 1/2 cup of brown sugar evenly over the top of the batter.
  8. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake bakes, prepare the icing: In a medium saucepan, combine 1 stick of butter, 1 1/2 cups sugar, 1 cup evaporated milk, and 1/2 teaspoon vanilla.
  10. Bring the icing mixture to a boil over medium heat, stirring constantly.
  11. Boil for exactly 2 minutes, beating well to ensure it thickens slightly.
  12. Remove the saucepan from heat.
  13. Stir in 1 cup of chopped pecans and 1 cup of shredded coconut.
  14. Immediately pour the warm icing over the hot cake, spreading it evenly to the edges.
  15. Allow the cake to cool in the pan for at least 30 minutes before slicing to let the icing set.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1120.1kcal
% Daily Value *
Total Fat 26.2g41%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 1241.8mg52%
Total Carbohydrate 210.6g71%
Dietary Fiber 3.2g13%
Sugars 119.8g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.

You can substitute canned pineapple chunks or mixed fruit for the fruit cocktail. For a dairy-free version, use a plant-based butter and coconut milk instead of evaporated milk.

Add 1/2 teaspoon of almond extract to the batter for a deeper flavor. You can also add 1/2 cup of chopped walnuts to the batter for extra crunch.

Ensure the icing is poured while the cake is still hot from the oven so that it soaks in slightly and creates a gooey, rich layer. Do not skip the boiling step for the icing, as it helps the sugar dissolve and the mixture thicken properly.

Keywords: fruit cocktail, cake, dessert, baking, coconut icing, pecans, easy dessert, comfort food, potluck, tropical, moist cake, homemade, classic recipe, fruit cake, sweet treat, family favorite, simple baking, indulgent, after dinner
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