Fruit Cocktail Cake is a vintage classic from grandma’s recipe book. Made with fruit cocktail, nutty frosting, and topped with maraschino cherries.
Wanna know a secret? This Fruit Cocktail Cake is a cinch to make. Seriously, it’s one of the easiest cakes you’ll ever make! Plus, it’s really delicious.
The cake is light and fluffy, while the fruit filling adds sweetness and tartness. So if you’re looking for an easy dessert that impresses your guests, look no further than this Fruit Cocktail Cake!
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I love digging through grandma’s recipe box and trying out all the recipes she squirreled away. This one for fruit cocktail cake is a classic.
You can’t go wrong with a sweet cake base that’s packed full of delicious fruit cocktail, and topped with a buttery, nutty frosting. There’s a reason why this recipe has been popular for decades.
Here are some commonly asked questions
What is Fruit Cocktail Cake?
This cake is a fun and easy twist on the classic fruitcake. Made with a mix of your favorite fruits, this cake is sure to be a hit at your next party or potluck.
Fruit Cocktail Cake is a cake made with fruit cocktail as the main ingredient. It is a popular dessert in the Philippines and is often served at parties and celebrations.
The cake is moist and dense, with the strong flavor of a fruit cocktail. It is usually frosted with cream cheese or whipped cream frosting, and decorated with fruit and nuts.
What kind of fruit is typically used?
The most popular fruits used in fruit cocktail cake are pineapples, grapes, and cherries. However, you can really use any type of fruit that you like.
What is the best way to store it?
Fruit cocktail cake can be stored in the fridge for up to 3 days. However, it is best served chilled or at room temperature.
Does it need to be refrigerated?
No, fruit cocktail cake does not need to be refrigerated. However, it will last longer if it is stored in the fridge
Ingredients for Fruit Cocktail Cake
Cake
- all-purpose flour
- granulated sugar
- brown sugar
- baking soda
- salt
- eggs – beaten
- fruit cocktail in heavy syrup – not drained
- shredded coconut
Frosting
- butter – unsalted
- granulated sugar
- evaporated milk – not sweetened condensed
- vanilla extract
- chopped pecans
- coconut – sweetened – shredded
Can this cake be frozen?
Yes – this cake can be frozen. Make sure to wrap it tightly with plastic wrap and then keep it in the freezer for up to 3 months.
Then, to thaw the cake you will want to place it in the refrigerator the day before you’d like to serve it.
What kitchen tools do I need to make this cake recipe?
You will need the following tools to make this recipe –
- Mixing Bowl
- 9×13 baking dish
- mixer
- prep bowls
- wooden spoons
- measuring cups
- measuring spoons
How to Make Fruit Cocktail Cake
Cake
- Preheat the oven to 350 degrees.
- Prepare a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
- Then add the eggs and fruit cocktail with the syrup. Stir until completely blended.
- Next, fold in the coconut.
- Transfer the batter to the prepared baking dish, spreading evenly.
- Finally, bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and place it on a wire rack to cool.
Frosting
- First, combine the butter, sugar, and evaporated milk in a 2-quart saucepan.
- Second, bring the mixture to a boil over medium heat, stirring often.
- Continue to boil for two minutes.
- Then remove the frosting from the heat and stir in the vanilla.
- Add the pecans and coconut, stirring just until mixed.
- Then pour the warm frosting over the cake, spreading it into an even layer.
- Finally, allow the cake to cool completely to room temperature before covering the cake and refrigerating overnight.
To serve
- Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.
How long does it take to make this cake?
This cake is a quick and easy cake to make. It should take you no more than 30 minutes to prepare the ingredients and bake the cake. The hardest part is waiting for the cooling time. But you want to make sure that you do that.
Why do I need to let the cake cool overnight?
Cooling the cake overnight is really important. Not only does it allow the flavors to marry, but it helps to set the frosting before you cut and serve the cake. Because the frosting is made more like a sauce when it is warm, it needs to be set before it can be served.
What to Serve with Fruit Cocktail Cake
Here are a few options for recipes to serve with this classic cake…
- Stabilized Whipped Cream
- Pumpkin Caramel Sauce
- Caramel Sugar Cone Frozen Yogurt
- Crockpot Dulce de Leche
- Salted Caramel Pretzel Ice Cream
- Browned Butter Salted Caramel Sauce
- Classic Vanilla Frozen Yogurt
- Easy Salted Caramel Sauce
- Cookies and Cream Ice Cream
Can this recipe be doubled?
Yes, you can double this cake recipe. However, you will want to bake the cakes in 9×13 pans side-by-side. Please don’t try to double up the cake batter into one larger pan. This will not only change the baking time but how the cake rises and the final consistency.
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Products I love when making this fruit cocktail cake…
This cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a vintage cake recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy fruit cocktail cake recipe, you’re going to love these other easy cake recipes too. Please click each link below to find the easy, printable recipe!
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Fruit Cocktail Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs beaten
- 15 ounces fruit cocktail in heavy syrup not drained (1-15 ounce can)
- ¼ cup shredded coconut
Frosting
- ½ cup butter unsalted (1 stick)
- ¾ cup granulated sugar
- ½ cup evaporated milk not sweetened condensed
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ½ cup coconut sweetened – shredded
Instructions
Cake
- Preheat the oven to 350 degrees.
- Prepare a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
- Add the eggs and fruit cocktail with the syrup. Stir until completely blended.
- Fold in the coconut.
- Transfer the batter to the prepared baking dish, spreading evenly.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and place it on a wire rack to cool.
Frosting
- Combine the butter, sugar, and evaporated milk in a 2-quart sauce pan.
- Bring the mixture to a boil over medium heat, stirring often.
- Continue to boil for two minutes.
- Remove the frosting from heat and stir in the vanilla.
- Add the pecans and coconut, stirring just until mixed.
- Pour the warm frosting over the cake, spreading into an even layer.
- Allow the cake to cool completely to room temperature before covering the cake and refrigerating overnight.
To serve
- Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.
Equipment
- Mixing Bowl
- 9×13 baking dish
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Darlene says
I made this cake and the middle wasn’t done in the 30 minutes. When it touched the center fell so I added 5 more minutes the cake was still not toothpick clean. So I am adding another 5 minutes. The only thing I did different was mix by hand instead of a mixer. Could this be the problem for this cake. Because I have mixed cakes by hand before. Thank you
I love this topping
Gina Kleinworth says
Hmmmm – that’s strange. The first thing that comes to mind would be how the ingredients were measured. But then also, mixing by hand would produce less gluten because the batter wasn’t worked the same way. But other factors like inconsistent oven temps, humidity, the finish on the cake pan and so much more can also play a factor.