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–+ servings
Fruit Cocktail Cake
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 420 kcal

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
Keyword coconut icing, comfort food, easy baking, fruit cake, potluck dessert, retro recipes, vintage