Clear out space on your list of favorite cake recipes — my easy fruit cocktail cake recipe is a winner!
Great as a dessert or a treat with coffee, this old fashion cake is made from scratch, no box mix needed! But that doesn’t mean it’s complicated. Far from it — this whole cake recipe, with a yummy butter sauce full of coconut and pecans, whips together in less than an hour! Grab that reliable childhood favorite, the canned fruit cocktail, and let’s get baking! This ain’t yo momma’s fruit cake recipes.
This was my grandma’s recipe, we also love her applesauce cake, coca-cola cake, Texas sheet cake, and banana cream pie!
What I Love About This Recipe
What I Love About This Recipe- Childhood nostalgia in every bite!
- Easy homemade goodness
- Packed with delicious crunches like coconut and pecans
- Everyone will LOVE this, guaranteed!
How To Make Fruit Cocktail Cake Recipe
- Make the cake: Stir together all cake ingredients until well combined.
- Pour into prepared baking dish and bake.
- Make the topping: In a saucepan, add butter, brown sugar, sugar, evaporated milk, and vanilla.
- Pour shredded coconut and pecans. Stir and continue to boil for a few minutes.
- Pour over the hot cake and smooth evenly with an offset spatula.
- Garnish: Top individual slices with Reddi Wip and cherries.
See the full instructions below.
Fruit Cocktail Cake Recipe + Ingredient Notes
- Mind your pan: You can use either a glass or dark pan with this recipe, but grease both before you add the batter. Don’t forget that cake in a dark pan may bake faster than a cake in a glass pan, so set your timer about 5 minutes earlier than the recipe calls for.
- Serving: This cake can be served at room temperature or warm. My family likes it best when it’s still oven-warm and ooey-gooey-moist. You can also pop leftover slices in the microwave or toaster oven to rejuvenate them!
- Icing: When I make this, I spend about 20 minutes in the kitchen. You can put the cake in the oven to bake, then come back later to make the glaze. But remember: it’s important you add the glaze to a hot cake! 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.
- Fruit Cocktail in Syrup: The simple chemistry of this cake just doesn’t work the same way if you use a fruit cocktail in juice. The fruit cocktail in syrup is important!
- Skip the Box: The reason I don’t use boxed cake mix in this particular recipe is that with the simplicity of this recipe, a mix doesn’t really seem like convenience at all! My recipe is quick, easy, and once you try it, you’ll never want to use boxed caked mixes again!
- Cherries: You’ll only use one can of fruit cocktail, so you know what that means – the kids are going to be fighting over those three maraschino cherries! To stop any arguments, 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! This is sage advice handed down straight from my grandma Ada Margery!!!!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Sadly, no! I don’t recommend that you store the product of this recipe in the fridge. The cold air changes the texture of the icing, and I promise you won’t like it as much. But! It will do just fine on the counter for a few days.
- Can You Freeze This? Yes! The product of this recipe freezes up wonderfully. You’ll definitely want to fully thaw it and heat it up before you eat any leftovers — this cake just tastes so much better warm! You’ll be able to store this cake in the freezer for up to 3-6 months!
- Make-Ahead Tips: Honestly, there’s no way to speed up this baking process! The batter is already as quick as can be (just as easy as boxed mixes!) and the baking time is necessary for cake doneness. You can always make the cake ahead of an event though — it’ll keep just fine!
- Food Safety: Food safety is so important, so be sure to follow these freeze guidelines whenever you’re storing them!
Craving More Amazing Cake Recipes?
- Pineapple Sunshine Cake
- Butterfinger Cake (One of my Daddy’s Fav’s)
- Pig Pickin Cake
- Heaven On Earth Cake
- Strawberry Jello Cake
- Strawberry Sheet Cake
Craving more delicious recipes?
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Grandma's Fruit Cocktail Cake
Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!
Servings: 12 slices
Ingredients
Cake:
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 large eggs lightly beaten
- 2 teaspoons 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 cups sweetened shredded coconut
- 3/4 cup pecans chopped
Garnish:
- Reddi Wip
- maraschino cherries
Instructions
Cake:
- Adjust an oven rack to the medium position. Preheat oven to 350°F (177°C). 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 it to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over the hot cake and smooth it evenly with an offset spatula.
Garnish:
- Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.
Fans Also Made:
Notes
- Mind your pan: You can use either a glass or dark pan with this recipe, but grease both before you add the batter. Don’t forget that cake in a dark pan may bake faster than a cake in a glass pan, so set your timer about 5 minutes earlier than the recipe calls for.
- Serving: This cake can be served at room temperature or warm. My family likes it best when it’s still oven-warm and ooey-gooey-moist. You can also pop leftover slices in the microwave or toaster oven to rejuvenate them!
- Icing: When I make this, I spend about 20 minutes in the kitchen. You can put the cake in the oven to bake, then come back later to make the glaze. But remember: it’s important you add the glaze to a hot cake! 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.
- Fruit Cocktail in Syrup: The simple chemistry of this cake just doesn’t work the same way if you use a fruit cocktail in juice. The fruit cocktail in syrup is important!
- Skip the Box: The reason I don’t use boxed cake mix in this particular recipe is that with the simplicity of this recipe, a mix doesn’t really seem like convenience at all! My recipe is quick, easy, and once you try it, you’ll never want to use boxed caked mixes again!
- Cherries: You’ll only use one can of fruit cocktail, so you know what that means – the kids are going to be fighting over those three maraschino cherries! To stop any arguments, 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! This is sage advice handed down straight from my grandma Ada Margery!!!!
Nutrition
Serving: 1slice | Calories: 502kcal | Carbohydrates: 79g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 466mg | Potassium: 225mg | Fiber: 2g | Sugar: 61g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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I’ve made this cake from my Mom’s recipe a few times, and it always sinks in the middle about an inch or so. How do I stop that from happening? i thought to exclude the juice, but recipe calls for it. I need help.
Hi Greg. I wonder if you’re slightly underbaking the cake?
This is basically the same recipe I used for years and somehow lost. It’s a great recipe!
I made it for our senior group at church, where some eat only gluten free sweets. So I opted for ‘Krusteaz’ gluten free flour, using the same amount of 2 cups flour the recipe calls for. I didn’t bring any of the cake home,so I think it was a hit.🥳 Actually everyone said it was “delicious”.
If this is your first time making a fruit cocktail cake, I urge you go ahead and pay more for name brand fruit cocktail. You won’t regret it! So much more flavor! Of course I know this because I’ve made that mistake in the past. I will never do that again.
*Thanks for the recipe!
Hi, Barbara! Wow, that’s awesome, I’m so happy you loved this cake, and it was a hit in your church! Thanks for sharing that this works with gluten-free flour!
I agree with the fruit cocktail. Thank you so much for your positive feedback! I guess you have to make this for your church some other time? Hehe. 🙂❤️
I’ve been looking for this recipe!! My mom made it when we were young. My brother asked if I knew how to make it just like mom did. Finally! I’ve found the exact recipe. Can’t wait to make it for my siblings.
I’m so happy you found it! It’s a wonderful cake!
My boss used to make this years ago when I was young. She didn’t put the icing on it, she only sprinkled powdered sugar on top. It was still a winner for our coffee break.
That’s awesome, Donna!
My wife made this recipe and it was delicious!
The only difference was she used 15 oz fruit cocktail in juice and halved the coconut.
It was awesome.
Oh that’s yummy! I’d like to try that too 🙂
This cake is amazing made it and my husband loved it.. .I mom use to make this cake all the time
That’s wonderful, Sonja! Thanks for your positive feedback 🙂
I made the recipe with fruit cocktail in it own juice and it turned out fine. The cake was super moist and the icing is amazing.
That’s amazing, thank you so much, Janey 🙂
Working on gathering the ingrediants up here in Canada. How do you sub the fruit cocktail in syrup, most of the brandss here are fruit juice only. Can I drain one and add a sugar syrup overnight or something. Help Please Paula
Hi Paula. This is a really old recipe. I honestly don’t know how it will work without the fruit cocktail in heavy syrup! I’d love to help but I haven’t tried it any other way. Maybe you’re on to something with draining the fruit cocktail and adding simple syrup. I’m guessing 1/4cup–1/3cup simple syrup. I hope this helps a little bit!!!
When ‘fruit cocktail in juice’ is used, the cake doesn’t hold together as well in the handling; and there is less flavor (that’s my personal opinion).
My mom made this when I was a young girl growing up. So glad I found this. I am going to make this today.
Forgot to mention that I am almost 75 years old.
I always save this recipe for special occasions (most ly when i need to persuuade my husband about something ) He loves it and caves into me everytime TRY IT!!!!!
Wow, thank you so much for your positive review, Avril! I’m glad you both love this recipe 🙂
I’m making this recipe today I’ll let you know how it turns out and how my family like it
My mom’s favorite cake and when I was home she would have me to make this grayscale for us and family dinners. It’s so moody and waxy.!!!!! Try it you will like it
Just like mama used to make. Easy and delicious. This is a family favorite!
Yaaay! Thank you, Lisa! Enjoy 🙂
Can you make the icing without the coconut?
Sure you can!
My family has enjoyed this cake for over 50 yrs. I even stretch the recipe and make extra topping.
Excellent cake. 5*****
Thank you so much, Barb! This is a classic 🙂
Hi
I have not yet made this for cocktail cake.
I am for sure going to tomorrow which will be January 13th.
The reason I’ve chosen this recipe is because it sounds just like the one my mom would make when my siblings and I were young. And OH MY GOODNESS it was the most yummiest mouth watering most cake. I am very excited and anxiously waiting for tomorrow.
Oh and p.s this will be my very first time of ever making a fruit cocktail cake. I’ll let you know how it turns out I will even take a picture of it. Wish me luck
Hi, Balinda! Good luck! And I’m excited to know how it turns out 🙂
Enjooooy!