Fruit Cocktail Cake is a classic mid-century American dessert that became popular for its simplicity and use of pantry staples. Featuring canned fruit cocktail as a key ingredient, this cake delivers a moist, tender crumb with bursts of sweet fruit in every bite. The addition of a warm, coconut-nut icing poured over the freshly baked cake gives it a rich, slightly caramelized topping that soaks into the surface. This style of cake reflects a time when convenience ingredients like canned fruit and oil-based batters made home baking more accessible and reliable. Its nostalgic flavor and ease of preparation continue to make it a favorite for potlucks, family gatherings, and casual desserts.
Ingredients
- 2 cups flour
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil (Wesson oil)
- 15 oz fruit cocktail – with juice ( 1 can)
Icing:
- 1 cup sugar (adjust to ~½ cup if preferred)
- 1 cup canned milk (evaporated milk)
- ½ cup oleo (butter or margarine)
- 1 cup coconut
- ¾ cup nuts (chopped )
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F.
Step 2: Mix Dry Ingredients
- In a large bowl, combine flour, sugar, baking soda, and salt.
Step 3: Add Wet Ingredients
- Add eggs, vanilla, and oil to the dry mixture.
Step 4: Blend Batter
- Beat until well blended.
Step 5: Add Fruit Cocktail
- Add the entire can of fruit cocktail including juice.
- Stir until fully incorporated.
Step 6: Prepare Pan
- Pour batter into an ungreased baking pan.
Step 7: Bake Cake
- Bake for 35–45 minutes until a toothpick comes out clean.
Step 8: Make Icing
- In a saucepan, combine sugar, canned milk, and butter.
- Heat to boiling.
Step 9: Finish Icing
- Add coconut and chopped nuts.
- Cook for a few minutes, stirring constantly.
Step 10: Ice the Cake
- Pour and spread the hot icing over the hot cake.
Tips
- Substitute walnuts or pecans depending on preference
- Add a pinch of cinnamon for warmth
- Use brown sugar in icing for deeper flavor
- Toast coconut before adding for extra texture
- Replace fruit cocktail with crushed pineapple
- Serve warm with whipped cream
- Use a sheet pan for thinner cake
- Add maraschino cherries for color
- Reduce sugar slightly for a less sweet version
Nutrition
Calories: 420kcalCarbohydrates: 55gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 45mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 38gVitamin A: 300IUVitamin C: 4mgCalcium: 80mgIron: 2mg