This fruit cocktail cake is a delightful throwback that marries moist, sweet cake with a luscious coconut and pecan topping. Perfect for any occasion, it combines simple ingredients—most of which you probably already have in your pantry—into a deliciously nostalgic dessert!
Budget Information
This awesome Fruit Cocktail Cake will cost you approximately $10.00 to make. Since it serves about 12 slices, each serving comes in at about $0.83. Now, that’s what I call a budget-friendly treat!
Why This Recipe Works
This recipe works brilliantly because it relies on the moisture and sweetness from a can of fruit cocktail, which not only simplifies the ingredient list but also enhances the flavor profile. The addition of a rich coconut and pecan frosting takes it to another level. Plus, it’s a one-bowl wonder that allows you to whip it up quickly with minimal fuss—perfect for a busy day when you’re craving something sweet!
Ingredients + Optional Substitutions
For the fruit cocktail cake batter, you’ll need:
- 1 1/2 cups granulated sugar ($0.30)
- 2 large eggs ($0.60)
- 1 teaspoon pure vanilla extract ($0.30)
- 2 cups all-purpose flour ($0.30)
- 2 teaspoons baking soda ($0.10)
- 1/2 teaspoon baking powder ($0.05)
- 1/2 teaspoon fine sea salt ($0.02)
- 1 (15.25 ounce) can fruit cocktail in heavy syrup, undrained ($1.00)
For the frosting, gather:
- 1/2 cup unsalted butter ($1.00)
- 3/4 cup granulated sugar ($0.20)
- 1 (5-ounce) can evaporated milk ($0.80)
- 1 teaspoon pure vanilla extract ($0.30)
- 3/4 cup toasted chopped pecans ($1.50)
- 3/4 cup toasted flaked coconut ($1.00)
Feel free to substitute diced peaches or pears in heavy syrup for the fruit cocktail if needed, and adjust the frosting toppings based on what’s in your pantry!
Step-by-Step Recipe Instructions
Step 1: Preheat your oven to 350°F. Then, grab a 9×13-inch cake pan and spray it with nonstick cooking spray. For extra assurance, line the bottom with parchment paper—a little extra love never hurts! Set it aside while you mix up the batter.
Step 2: In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is light in color and fully combined. Add the vanilla extract next, giving it a good whisk to incorporate that lovely flavor.
Step 3: Now, switch to a spatula and fold in the remaining dry ingredients: flour, baking soda, baking powder, and salt. Then, scoop in your can of fruit cocktail (don’t forget the syrup—it’s a must!) and stir gently until just combined. No need to overdo it—light mixing is key here! Spread the batter evenly into your prepared cake pan.
Step 4: Bake in the preheated oven for about 35-40 minutes. You’ll know it’s ready when the cake springs back lightly when pressed, and a toothpick inserted into the center comes out clean. While the cake bakes, use this time wisely for pre-frosting prep!
Step 5: About 10 minutes before the cake is finished baking, it’s time to whip up the frosting. In a medium saucepan over medium heat, combine the butter, sugar, and evaporated milk. Bring it to a boil, stirring occasionally. Once bubbling, keep stirring constantly and let it boil for precisely 2 minutes to achieve that perfect thickness.
Step 6: After 2 minutes, remove the saucepan from the heat and stir in the vanilla, pecans, and coconut. Allow the mixture to meld together—the aroma alone will leave you salivating!
Step 7: Once the cake comes out of the oven, take a fork and poke holes all over the top. This step is crucial as it allows the frosting to seep into the cake, adding that extra moisture and flavor. Pour the hot frosting over the cake while it’s still warm, and use a spatula to spread it evenly across the top.
Step 8: Patience is a virtue! Allow the cake to cool for 15-20 minutes before cutting. This time also lets that frosting set just a little longer, making for even easier slicing. Serve warm or at room temperature, and prepare yourself for a lovely trip down memory lane!
Nutritional Facts
Calories: 423
Protein: 6g
Carbohydrates: 59g
Total Fat: 19g
Saturated Fat: 10g
Fiber: 2g
Sugar: 41g
Sodium: 343mg
Storage and Reheating Tips
This cake is very moist, which means you’ll want to store it properly! Keep it covered at room temperature for up to 1 day, or pop it in the fridge for up to 3 days if you want to save it for later. When you’re ready to enjoy a slice, a quick 30-second zap in the microwave will bring it back to its warm, comforting glory!
Serving Suggestions
Fruit cocktail cake shines on its own, but you can elevate it even further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For those who love a bit of zing, a drizzle of lemon glaze on top would add a delightful twist!
Reader Tips or Helpful Notes
Always remember to measure your flour correctly; even a little extra can change the texture of your cake! If toasting the pecans and coconut, keep a close eye on them as they can go from golden to burnt in seconds. Lastly, this cake is versatile, so feel free to experiment with different fruits if you have favorite substitutions!
Recipe FAQs
I don’t have canned fruit cocktail. Can I use something else?
Absolutely! You can substitute a 15.25-ounce can of diced peaches or pears in heavy syrup—just don’t drain them before mixing into the batter!
Can I make this without nuts or coconut?
You can leave out the nuts if you’re allergic or just not a fan. However, I wouldn’t skip the coconut in the frosting—it gives it great texture and flavor!
How do I store leftover cake?
This cake is best stored in an airtight container or covered well at room temperature for 1 day or in the refrigerator for up to 3 days.
Can I make this cake ahead of time?
Definitely! This cake keeps well for a few days, making it perfect for preparing ahead of a gathering or celebration.
How can I make the frosting thicker?
If you find your frosting is too runny, you can add a little more powdered sugar or let it boil a bit longer on the stovetop to thicken up before pouring it over the cake.
