This easy Fruit Cocktail Cake recipe is going to be a quick family favorite. Serve it up for dessert or invite your friends for coffee – either way you’re going to love this old fashion cake. Made from scratch, NO box mix need. Simple to make and topped with a yummy Butter Sauce loaded with Coconut and Pecans!
When you think about fruit cocktail, what do you think of? If you’re like most people, you think about that sweet can of fruit Mom used to open for you as a kid. And unless you were an only child, you probably think of the squabbles you and your siblings had over those bright red maraschino cherries.
For me, fruit cocktail makes me think of fruit cocktail cake. More specifically, fruit cocktail dump cake, which has been a family favorite for years – not just now but ever since I was a kid.
SAVE THIS GRANDMA’S FRUIT COCKTAIL CAKE
TO YOUR CAKE BOARD FOR LATER
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What is fruit cocktail cake?
Well, it’s kind of in a category all its own. Fruit cocktail cake with butter sauce is similar to a coffee cake because the butter glaze adds a thick, chewy texture to the top. You can serve it warm or at room temperature when you have your friends over for coffee (or tea) and it’ll do quite nicely.
It’s dessert cake, too. Fruit cocktail cake with glaze is always a fan favorite at church potlucks, school events or just family suppers. There are a few ways you can garnish the dessert to appeal to everyone – from your own kids to the president of the PTA.
How to make Fruit Cocktail Cake:
My recipe for fruit cocktail cake is super easy to make. It’s literally a matter of three dishes. You’ll need a mixing bowl, a baking pan, and a saucepan. Seriously! You’ll pour each of the cake ingredients into a mixing bowl and stir. Then, while it’s baking, pour the fruit cocktail cake icing ingredients into a saucepan and heat. Done.
Skip the Boxed Mix! Some of the recipes you’ll come across online are similar to the Betty Crocker fruit cocktail cake. They call for similar ingredients to mine but use a cake mix for the batter. The reason I don’t use boxed cake mix in my recipe is that with the simplicity of this recipe, a mix doesn’t really seem like a convenience at all! There are a few other notable recipes I’ve tried – the fruit cocktail cake recipe Paula Deen uses came out just fine, but it was super complicated to make compared to mine. The same was true for the Taste of Home fruit cocktail cake.
Tip: First of all, you’re going to use one can of fruit cocktail. One. So you know what that means – just like you did when you were a kid, the kids are going to be arguing over those three maraschino cherries they put in the can. To break up arguments before they happen, keep a can of Reddi-Wip and a jar of maraschino cherries on hand. When it’s time to serve your cake, just add a dollop of whipped cream and one or two cherries. Crisis averted.
Grandma's Fruit Cocktail Cake
This easy Fruit Cocktail Cake recipe is going to be a quick family favorite. Serve it up for dessert or invite your friends for coffee – either way you’re going to love this old fashion cake! Made from scratch, NO box mix need. Simple to make and topped with a yummy Butter Sauce loaded with Coconut and Pecans!
Ingredients
Cake:
- 1 1/2 Cups Sugar
- 2 Cups All-Purpose Flour
- 2 Large Eggs Lightly Beaten
- 2 Teaspoon Vanilla
- 2 Teaspoons Baking Soda
- 3/4 Teaspoon Salt
- 1 Can (16 Ounce) Fruit Cocktail With Syrup Undrained
Topping:
- 1/2 Cup Butter
- 1/2 Cup Brown Sugar Firmly Packed
- 1 Cup Sugar
- 1 Cup Evaporated Milk
- 1 Teaspoon Vanilla
- 1 1/2 Cup Sweetened Shredded Coconut
- 3/4 Cup Pecans Chopped
Garnish:
- Reddi Wip
- Maraschino Cherries
Instructions
Cake:
Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Topping:
Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
Garnish:
Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.
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Nutritional Information
Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.
Recipe Notes for Fruit Cocktail Cake:
Keep it simple – One of the best things about this cake is that it’s so simple to make. Don’t overthink it. You may be tempted to use a stand mixer or even an electric beater. You don’t have to! Seriously, just dump your batter ingredients into a mixing bowl and stir. Using beaters or a Kitchen Aid may end up making your batter too dense.
Time the fruit cocktail icing – When I make this cake, I usually spend about 20 minutes in the kitchen, total. You can put the cake in the oven to bake, then come back later to make the glaze.
Remember, though, that it’s important that you add the glaze to a hot cake. So you’ll have to time your icing to make that happen. About 10 minutes before your cake is set to come out, place your glaze ingredients in your saucepan. You’ll want the ingredients to boil for about 1-2 minutes, then it’s ready to pour.
Mind your pan – You can use either a glass of a dark pan with this fruit cocktail cake recipe. Either should be greased before you pour the batter. Don’t forget that cake in a dark pan may bake faster than a cake in a glass pan. So be sure to set your timer to check your cake about 5 minutes before the recipe calls for.
Fruit Cocktail in Syrup- The simple chemistry of this cake just doesn’t work the same way if you use fruit cocktail in juice. The Fruit cocktail in syrup is important!
Serving- This cake can be served at room temperature or warm. My family likes it best when it’s still oven-warm and oh-so-moist. If you’re nibbling on yesterday’s fruit cocktail cake, you can heat it for a few minutes in the microwave before you serve it. That said, the cake will keep on the counter for a few days. I don’t, however, recommend that you store it in the fridge. The cold air changes the texture of the icing, and I promise you won’t like it as well.
Other 9 X 13 Inch Sheet Cakes:
If you do need a cake that you can prepare ahead of time and stash in the fridge, try my Pina Colada Sheet Cake. It’s just as fruity and won’t be bothered by the refrigerator.
Planning for a bake sale? Fix a fruit cocktail cake and a Strawberry Sheet Cake with Lemon Cream Cheese Frosting. They’re both quick and easy – and be sure to have copies of the recipe on hand. People will ask, trust me.
More Grandma Approved Recipes:
American Goulash -Need a BIG batch, ONE DISH meal that is perfect any time of year! My family has been making this recipe for 3 generations! This is sure to become an instant Family Favorite!
Carrot Salad – You won’t be able to get enough of this yummy Carrot Salad! Loaded with Pineapple, Raisins and Pecans/
Chicken Noodle Casserole – Looking for an amazing Chicken and Noodle Casserole. It’s a super creamy, cheesy pan of deliciousness that is quick and easy to put together!
More Cake Recipes:
- Pig Pickin Cake – Our crowd-pleasing Pig Pickin Cake is an incredibly moist, delicious, refreshingly fruity delight. Super easy to make, it’s sure to become a new favorite!
- Pineapple Sunshine Cake– Our pineapple sunshine cake is a moist, delicious treat that is super easy to make. Fruity, light, and refreshing its the perfect dessert anytime!!
- Sock It To Me Cake– is delicious Southern butter with an amazing streusel filling. Our cake starts with a cake mix to make prep easy and results foolproof.
- Apple Coffee Cake -will be the perfect addition to your next brunch with its deliciously moist cake bursting with apples and sweet cinnamon streusel topping!
Source: Gonna Want Seconds
8 Comments
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Welcome to Gonna Want Seconds! I’m a home cook and my favorite place to be is in my kitchen cooking up a storm. I’m also a wife, mother, Bernese Mountain dog lover, friend, daughter, sister, and reluctant exerciser. 
This was so easy to make and super delicious. But my cake didn’t look as dark as on recipe. Did I not cook it enough?..we ate anyways 😃..
Hey Linda! The photos may look darker than your cake because of the light I’m shooting photos in. If the texture was right, you nailed it <3
I have been making this cake for 40 years! Delicious and bonus…it is better the day after because it becomes so very moist! TY
Thank you Marg! You’re so right! It’s better the next day <3
This was absolutely delicious and not like any cake I have tasted before . It had such a unique, sweet, and fruity taste throughout and topped off with that yummy coconut topping, so good! I definitely will make again with some friends for coffee, thanks for the recipe!
The topping seems to have a lot of sugar in it (1/2 cup brown sugar plus 1 cup of sugar). Are the amounts listed correct? Also could this recipe be used for cupcakes?
Hi Cathy. Yes the amounts listed are correct, this is how my Grandma made it. She did like her desserts sweet 🙂 You could easily cut the sugar back to 1 cup and still have excellent results. That being said, honestly, I don’t find the cake overly sweet at all. As for cupcake, I’ve never tried them but would love to hear back from you if you do.
This looks AMAZING!!! Can’t even wait to try it 🙂