Fruit Cocktail Cake

Fruit Cocktail Cake is a retro classic cake recipe that is made with a can of fruit cocktail. This is a sweet cake that has an icing glaze poured over it. A perfect cake recipe for a potluck or a party.

Fruit Cocktail Cake

The world of retro recipes is chock full of cakes. Especially cakes that can be baked in a 9″x13″ baking dish. Cakes are a symbol of celebration and a perfect dessert for gatherings.

Cakes are easy to make, and use basic ingredients like flour, sugar, soda, salt, eggs, and some kind of flavoring. Today’s retro cake recipe uses vanilla and fruit cocktail as the flavoring.

Which Fruit Cocktail is Best for this Cake?

I prefer fruit cocktail in heavy syrup. The fruit cocktail in light syrup or its own juices is okay to use, but will be less sweet.

As a special add-in, I like to add maraschino cherries that I cut in half, if I happen to have a jar in the pantry.

You can also use a small can of drained Mandarin oranges in addition to the fruit cocktail. There are lots of ways to make this your own!

A lightly crunchy topping of brown sugar and coconut is baked on the cake and provides some texture and additional sweetness.

Instead of traditional frosting, a boiled icing is poured over the baked cake and it soaks in. That is why this cake is even better the next day!

This Dessert Goes Well With

Classic Pot Roast
Cube Steak with Onion Gravy

Pin This Retro Cake Recipe

If you make this tasty Fruit Cocktail Cake, please leave a comment with a star rating below. I’d love to know how you liked it!

Fruit Cocktail Cake

A simple, old fashioned cake with a coconut topping and a tasty icing. A very easy dessert recipe to make from scratch, or using a box cake mix*.

Print Rate

Course: Dessert

Cuisine: American

Keyword: Easy cake recipe

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 15

Calories: 372kcal

Author: Sandy Clifton

Ingredients

CAKE

• 2 cups All Purpose Flour
• 2 tsp Baking Soda
• 1/2 tsp Salt
• 2 Eggs
• 1 1/2 cups Sugar
• 1 tsp Vanilla
• 1 16 oz can Fruit Cocktail (with juice, don't drain)

TOPPING

• 1/3 cup Light Brown Sugar
• 1/2 cup Shredded Coconut

ICING

• 3/4 cup Sugar
• 1/2 cup Evaporated Milk or whole milk
• 1/2 cup Butter
• 1 tsp Vanilla

OPTIONAL

• 1/2 cup Chopped Pecans
• 1/2 cup Shredded Coconut

Instructions

CAKE

• Preheat oven to 350° F.
• Sift together the flour, salt, and baking soda into a mixing bowl.
• In another mixing bowl, beat the eggs.
• Stir in the sugar and vanilla. Mix well.
• Add the entire can of fruit cocktail, with the juice. Stir well until sugar dissolves.
• Add the wet ingredients to the dry ingredients. Mix together until well combined.
• Pour the batter into a greased/sprayed 9"x13" baking dish.
• Mix together the coconut and brown sugar. Sprinkle over the cake batter.
• Bake at 350° F 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ICING

• Let cake cool for about 30 minutes. While the cake is cooling make the icing.
• Add the sugar, butter and evaporated milk to a sauce pan and bring to a boil. Boil for 2 minutes. Remove from heat, stir in vanilla (you can add in optional coconut and/or chopped pecans if you want).
• Pour over the still warm or cooled cake. When the cake and icing are completely cooled, cover with foil or a lid.

Notes

This cake is even better the next day!

Nutrition

Calories: 372kcal

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