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–+ servings
A slice of Fruit Cocktail Cake topped with whipped cream and cherry
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Grandma's Fruit Cocktail Cake

Old-fashioned fruit cocktail cake made from scratch in one bowl, then topped with a warm coconut-pecan butter sauce. Easy, gooey, and cozy.
Course Dessert
Cuisine American
Keyword fruit cake recipes, fruit cocktail cake recipes, sheetcake recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 slices
Calories 502kcal
Author Kathleen

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
US Customary - Metric

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.

Notes

  1. Party Tip. This cake is even better a few hours after baking. Make it earlier in the day, then warm slightly before serving for peak gooey texture.
  2. Use the right fruit cocktail (and don’t drain it). This is one of those old-fashioned recipes where the can matters. Fruit cocktail in syrup, undrained gives you the moisture and sweetness this cake is built around — if you swap to juice, the texture just won’t land the same.
  3. Start the topping about 10 minutes before the cake is done. You want that sauce ready right when the cake comes out so it can melt into the crumb instead of sitting on top like a frosting. If you time it right, the whole cake turns glossy, buttery, and downright irresistible.
  4. Serve it warm for peak gooey goodness. Room temp is great… but warm is the moment. If you’re serving leftovers, a quick 10–15 seconds in the microwave brings back that ooey-gooey texture like it was freshly baked.
  5. Smooth gently — don’t “scrape”. After you pour the topping on, use a light hand. A gentle smooth is perfect; pressing too hard can pull up tender cake and make the top look rough.
  6. Serve it warm for peak gooey goodness. Room temp is great… but warm is the moment. If you’re serving leftovers, a quick 10–15 seconds in the microwave brings back that ooey-gooey texture like it was freshly baked.
  7. Make peace with the cherry situation. There are never enough maraschino cherries in one can — and that’s how sibling wars start. Keep extra cherries nearby and everyone leaves happy. (Grandma Ada Margery knew what she was doing!)

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