Fruit Cocktail Cake

This Fruit Cocktail Cake is a nostalgic, comforting dessert that delivers bright, fruity flavors in every bite. The tender crumb is infused with the sweetness of canned fruit cocktail, creating a moist texture that holds up beautifully to the rich frosting. Topped with a homemade coconut-vanilla buttercream, this cake offers a perfect balance of tangy fruit and creamy sweetness. It is an ideal choice for family gatherings, potlucks, or a simple weeknight treat. The recipe relies on pantry staples, making it an accessible and satisfying way to bring a taste of home-style baking to your table.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 18

Calories: 978.7

Dietary: Vegetarian

Description

This Fruit Cocktail Cake is a nostalgic, comforting dessert that delivers bright, fruity flavors in every bite. The tender crumb is infused with the sweetness of canned fruit cocktail, creating a moist texture that holds up beautifully to the rich frosting. Topped with a homemade coconut-vanilla buttercream, this cake offers a perfect balance of tangy fruit and creamy sweetness. It is an ideal choice for family gatherings, potlucks, or a simple weeknight treat. The recipe relies on pantry staples, making it an accessible and satisfying way to bring a taste of home-style baking to your table.

Ingredients

2 cups SUGAR, DIVIDED
1 cans 303 can FRUIT COCKTAIL
2 whole EGGS
6 tablespoons MARGARINE
2 teaspoons BAKING SODA
1/2 cups CREAM
2 cups FLOUR
1 tablespoons VANILLA
1/8 teaspoons SALT
1/2 cups COCONUT (OPTIONAL )

Directions

1
Preheat oven to 325 degrees F (165 degrees C).
2
In a large bowl, combine 1 1/2 cups sugar, eggs, flour, baking soda, and salt. Mix until a smooth batter forms.
3
Drain the fruit cocktail, reserving the syrup if desired for moisture, then gently fold the fruit into the batter.
4
Pour the batter evenly into an ungreased 9x13 inch baking pan.
5
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
6
While the cake bakes, prepare the frosting by combining the remaining 1/2 cup sugar, 1/2 cup cream, and 6 tablespoons margarine in a small saucepan.
7
Bring the frosting mixture to a boil over medium heat, stirring frequently.
8
Boil for 5 minutes, stirring constantly, until the mixture thickens slightly.
9
Remove from heat and stir in 1/2 cup coconut and 1 tablespoon vanilla.
10
Spread the warm frosting evenly over the cake immediately after removing it from the oven.
11
Allow the cake to cool completely in the pan before slicing and serving.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 978.7kcal

% Daily Value *
Total Fat 6.7g11%
Saturated Fat 1.9g10%
Cholesterol 186.5mg63%
Sodium 675.0mg29%
Total Carbohydrate 211.8g71%
Dietary Fiber 3.2g13%
Sugars 120.9g
Protein 18.5g37%

* 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

Ensure the fruit cocktail is well-drained to prevent the cake batter from becoming too wet, which can affect the texture.

The frosting is applied while both the cake and frosting are warm. This helps the frosting melt slightly and adhere to the cake surface.

For a richer flavor, you can substitute butter for the margarine in the frosting.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

If the cake does not rise evenly, check that your baking soda is fresh and active.

Keywords: cake, fruit cocktail, dessert, coconut, frosting, baking, vanilla, easy, classic, moist, sweet, potluck, family style, canned fruit, buttermilk cake, sheet cake, homemade, comfort food, party dessert, quick bake

Read it online: https://www.chefs-mate.com/recipe/fruit-cocktail-cake-5/