This Spice Cake with Fruit Cocktail is a charming mid-century American dessert that embodies the simplicity and comfort of homemade baking. Popular in the 1950s and 1960s, fruit cocktail cakes became a pantry staple because they required minimal ingredients yet delivered maximum flavor and nostalgia. The combination of moist spice cake mix and syrupy canned fruit cocktail creates a luscious texture, while the topping of chopped cashews and coconut gives it a delightful crunch. A warm, sweet glaze made from evaporated milk and sugar soaks into the cake, making each bite rich and tender. It’s an easy, crowd-pleasing treat for family gatherings and potlucks.
Ingredients
- 15 ¼ oz spice cake mix (1 box)
- 15 oz fruit cocktail (1 can, undrained)
- 2 eggs (large )
- ⅓ cup cashews (chopped )
- ½ cup coconut (shredded )
- 5 oz evaporated milk
- ⅔ cup granulated sugar
- ½ tsp vanilla extract
Instructions
Step 1: Mix the Batter
- In a large bowl, combine the spice cake mix and the entire can of fruit cocktail (including juice).
- Add the eggs and mix well by hand until smooth.
Step 2: Add the Topping
- Spread the batter evenly into a greased 9×13-inch baking pan.
- Top with chopped cashews and shredded coconut.
Step 3: Bake
- Bake in a preheated oven at 350°F (175°C) until barely done, about 30–35 minutes.
Step 4: Make the Glaze
- In a small saucepan, combine evaporated milk, sugar, and vanilla. Heat until sugar dissolves.
Step 5: Finish the Cake
- Pour the warm glaze evenly over the baked cake.
- Return to oven and bake for about 10 minutes more until the top is golden and slightly caramelized.
Tips
- Use a 9×13-inch pan for even baking with a two-layer cake mix.
- Lightly drain the fruit cocktail if you prefer a less dense, less moist cake.
- Toast the coconut lightly before adding for deeper flavor.
- Substitute other nuts (pecans or walnuts) if cashews are unavailable.
- Let the boiled milk-sugar mixture cool slightly before pouring to reduce cratering.
- Add a pinch of cinnamon or nutmeg to enhance the “spice” notes if desired.
- Serve warm with whipped cream or vanilla ice cream for a classic finish.
- Line the pan with parchment for easier cake removal.
- Store leftovers covered in the refrigerator because of the milk topping.
Nutrition
Calories: 345kcalCarbohydrates: 54gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 310mgPotassium: 160mgFiber: 2gSugar: 36gVitamin A: 150IUVitamin C: 3mgCalcium: 45mgIron: 1.5mg
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