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–+ servings
Spice Cake with Fruit Cocktail from Terry Hayes
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.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 345 kcal

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 9x13-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
Keyword American baking, coconut topping, easy cake, fruit cocktail cake, moist cake, nut topping, potluck dessert, spice cake, vintage dessert
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