This publish could include affiliate hyperlinks. Please learn our privateness coverage.
Fruit cocktail cake is a retro recipe that stands the check of time! This cake is moist and barely candy, topped with a decadent coconut and pecan frosting.
Possibly it’s as a result of I grew up studying to bake from my Nana, however I sort of love old school recipes.
Typically they’re sort of quirky, like eggless chocolate cake. Typically they use a number of jello or cool whip, like strawberry pretzel salad or watergate salad.
And typically they’re simply darn scrumptious, like date cake, date bread, and this fruit cocktail cake.
What’s fruit cocktail cake?
When you’ve by no means heard of fruit cocktail cake…effectively, you’re not alone. That is undoubtedly a retro recipe that’s wildly fashionable in some areas and fairly unknown in others.
However I’m petitioning that we convey this recipe again into recognition, as a result of it actually is an efficient one!
Fruit cocktail cake consists of a moist, barely candy cake that’s topped with a sizzling coconut and pecan frosting. It may be served heat or at room temperature.
It’s known as fruit cocktail cake as a result of a complete can of fruit cocktail makes up the moist elements within the cake batter. (Sort of like how we make straightforward peach espresso cake!)
The fruit cocktail provides the cake a barely fruity taste, tons of moisture, and a little bit of sweetness. Whenever you pair it with the wealthy frosting, it’s nearly inconceivable to cease after only one piece!
Oh, and did I point out that it’s a SUPER straightforward recipe to make? Like, you actually simply want 1 bowl to make the cake batter.
How you can make fruit cocktail cake
That is such a simple to recipe to make, I wager this fruit cocktail cake goes to enter everlasting rotation at your home while you want a easy dessert.
Components you’ll want
For the fruit cocktail cake batter, you have to:
- 1 1/2 cups granulated sugar
- 2 massive eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon advantageous sea salt
- 1 (15.25 ounce) can fruit cocktail in heavy syrup, undrained
Tremendous brief ingredient checklist, proper? When you bake loads, you most likely have already got most of what you want available.
You’ll discover that other than the eggs, there isn’t a fats on this recipe. However I promise that the fruit cocktail continues to be going to present this cake a moist, wealthy texture, so that you gained’t miss the butter or oil!
You do want to make use of fruit cocktail in heavy syrup, not juice. And be sure to do NOT drain it! You want the syrup for the cake batter to return collectively.
When you don’t like all the fruits in fruit cocktail or if you’re allergic to a few of them, you might simply substitute a 15.25-ounce can of diced pears or peaches in heavy syrup as a substitute.
The frosting is basically what makes this cake shine. For that, you have to:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 (5-ounce) can evaporated milk
- 1 teaspoon pure vanilla extract
- ¾ cup toasted chopped pecans
- ¾ cup toasted flaked coconut
It is a sizzling frosting that will get cooked collectively on the range earlier than you pour it over the still-warm cake.
You should use sweetened or unsweetened coconut, whichever you occur to have available.
I wish to toast the pecans and coconut earlier than including them to the frosting, however you’ll be able to go away them each untoasted if you would like.
Making this straightforward cake
The batter for this cake comes collectively in a single bowl.
In a big bowl, whisk collectively the sugar and eggs till mild in coloration and effectively mixed. Whisk within the vanilla.
Switching to a spatula, stir within the flour, baking soda, baking powder, salt, and fruit cocktail with its syrup. Unfold the batter right into a greased 9×13-inch cake pan.
Bake the cake at 350°F. for 35-40 minutes; the highest of the cake might be darkish and a toothpick inserted within the middle will come out clear.
About 10 minutes earlier than the cake is completed baking, begin making the frosting.
In a medium saucepan over medium warmth, mix the butter, sugar, and evaporated milk and produce to a boil, stirring often. As soon as boiling, begin stirring continually and boil for two minutes.
After 2 minutes, take the pan off the warmth and stir within the vanilla, pecans, and coconut.
When the cake is completed baking, use a fork to poke holes all throughout the cake. Pour the new frosting over the new cake and unfold it out evenly with a spatula.
Let the fruit cocktail cake cool for no less than 15-20 minutes earlier than chopping and serving. Serve heat or at room temperature.
Storage
It is a very moist cake, so I counsel storing it coated at room temperature for as much as 1 day or within the fridge for as much as 3 days.
You possibly can microwave a slice of cake for 30 seconds or so to heat it by way of once more earlier than having fun with.
Useful assets
- Earlier than you begin baking, be sure to know how you can measure flour appropriately in order that your cake seems good each time.
- For additional taste, strive toasting the pecans earlier than including them to the frosting. When you haven’t completed this earlier than, take a look at my information on how you can toast nuts.
- I additionally wish to toast the coconut for the frosting. Study how you can toast coconut with a couple of totally different strategies.
Steadily requested questions
You possibly can swap the can of fruit cocktail for a 15.25 ounce can of diced peaches or diced pears in heavy syrup. Don’t drain the fruit earlier than including it to the cake.
If you’re allergic to pecans, you might omit them and improve the quantity of coconut.
I might not make this frosting with out the coconut, nevertheless. The coconut helps give some physique to the frosting.
-
Preheat the oven to 350°F. Spray (1) 9×13-inch cake pan with nonstick cooking spray and line with parchment paper. Put aside.
-
In a big bowl, whisk collectively the granulated sugar and eggs till mixed and light-weight in coloration. Add the vanilla extract and whisk to mix.
-
Change to a spatula. Add the flour, baking soda, baking powder, salt, and the fruit cocktail with its syrup. Stir till simply mixed. Unfold the batter into the ready pan.
-
Bake for 35-40 minutes or till a toothpick inserted within the middle comes out clear.
-
About 10 minutes earlier than the cake is completed baking, begin the frosting.
-
Add the butter, sugar, and evaporated milk to a medium saucepan over medium warmth. Carry the combination to a boil, stirring often. Permit to boil for two minutes, stirring continually.
-
After 2 minutes, take away from the warmth and stir within the vanilla, pecans, and coconut.
-
When the cake comes out of the oven, poke holes throughout the highest of the cake with a fork. Pour the new frosting over the cake, spreading it out with a spatula.
-
Permit to chill for no less than 15-20 minutes earlier than serving. Serve heat or at room temperature.
When you don’t look after fruit cocktail or are allergic to a few of the fruits in it, you might simply make this cake utilizing a 15.25-ounce can of diced pears or peaches in heavy syrup as a substitute.
Serving: 1slice, Energy: 423kcal, Carbohydrates: 59g, Protein: 6g, Fats: 19g, Saturated Fats: 10g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 6g, Trans Fats: 0.3g, Ldl cholesterol: 56mg, Sodium: 343mg, Potassium: 183mg, Fiber: 2g, Sugar: 41g, Vitamin A: 351IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 2mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
This publish could include affiliate hyperlinks. Please learn our privateness coverage.
Fruit cocktail cake is a retro recipe that stands the check of time! This cake is moist and barely candy, topped with a decadent coconut and pecan frosting.
Possibly it’s as a result of I grew up studying to bake from my Nana, however I sort of love old school recipes.
Typically they’re sort of quirky, like eggless chocolate cake. Typically they use a number of jello or cool whip, like strawberry pretzel salad or watergate salad.
And typically they’re simply darn scrumptious, like date cake, date bread, and this fruit cocktail cake.
What’s fruit cocktail cake?
When you’ve by no means heard of fruit cocktail cake…effectively, you’re not alone. That is undoubtedly a retro recipe that’s wildly fashionable in some areas and fairly unknown in others.
However I’m petitioning that we convey this recipe again into recognition, as a result of it actually is an efficient one!
Fruit cocktail cake consists of a moist, barely candy cake that’s topped with a sizzling coconut and pecan frosting. It may be served heat or at room temperature.
It’s known as fruit cocktail cake as a result of a complete can of fruit cocktail makes up the moist elements within the cake batter. (Sort of like how we make straightforward peach espresso cake!)
The fruit cocktail provides the cake a barely fruity taste, tons of moisture, and a little bit of sweetness. Whenever you pair it with the wealthy frosting, it’s nearly inconceivable to cease after only one piece!
Oh, and did I point out that it’s a SUPER straightforward recipe to make? Like, you actually simply want 1 bowl to make the cake batter.
How you can make fruit cocktail cake
That is such a simple to recipe to make, I wager this fruit cocktail cake goes to enter everlasting rotation at your home while you want a easy dessert.
Components you’ll want
For the fruit cocktail cake batter, you have to:
- 1 1/2 cups granulated sugar
- 2 massive eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon advantageous sea salt
- 1 (15.25 ounce) can fruit cocktail in heavy syrup, undrained
Tremendous brief ingredient checklist, proper? When you bake loads, you most likely have already got most of what you want available.
You’ll discover that other than the eggs, there isn’t a fats on this recipe. However I promise that the fruit cocktail continues to be going to present this cake a moist, wealthy texture, so that you gained’t miss the butter or oil!
You do want to make use of fruit cocktail in heavy syrup, not juice. And be sure to do NOT drain it! You want the syrup for the cake batter to return collectively.
When you don’t like all the fruits in fruit cocktail or if you’re allergic to a few of them, you might simply substitute a 15.25-ounce can of diced pears or peaches in heavy syrup as a substitute.
The frosting is basically what makes this cake shine. For that, you have to:
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 (5-ounce) can evaporated milk
- 1 teaspoon pure vanilla extract
- ¾ cup toasted chopped pecans
- ¾ cup toasted flaked coconut
It is a sizzling frosting that will get cooked collectively on the range earlier than you pour it over the still-warm cake.
You should use sweetened or unsweetened coconut, whichever you occur to have available.
I wish to toast the pecans and coconut earlier than including them to the frosting, however you’ll be able to go away them each untoasted if you would like.
Making this straightforward cake
The batter for this cake comes collectively in a single bowl.
In a big bowl, whisk collectively the sugar and eggs till mild in coloration and effectively mixed. Whisk within the vanilla.
Switching to a spatula, stir within the flour, baking soda, baking powder, salt, and fruit cocktail with its syrup. Unfold the batter right into a greased 9×13-inch cake pan.
Bake the cake at 350°F. for 35-40 minutes; the highest of the cake might be darkish and a toothpick inserted within the middle will come out clear.
About 10 minutes earlier than the cake is completed baking, begin making the frosting.
In a medium saucepan over medium warmth, mix the butter, sugar, and evaporated milk and produce to a boil, stirring often. As soon as boiling, begin stirring continually and boil for two minutes.
After 2 minutes, take the pan off the warmth and stir within the vanilla, pecans, and coconut.
When the cake is completed baking, use a fork to poke holes all throughout the cake. Pour the new frosting over the new cake and unfold it out evenly with a spatula.
Let the fruit cocktail cake cool for no less than 15-20 minutes earlier than chopping and serving. Serve heat or at room temperature.
Storage
It is a very moist cake, so I counsel storing it coated at room temperature for as much as 1 day or within the fridge for as much as 3 days.
You possibly can microwave a slice of cake for 30 seconds or so to heat it by way of once more earlier than having fun with.
Useful assets
- Earlier than you begin baking, be sure to know how you can measure flour appropriately in order that your cake seems good each time.
- For additional taste, strive toasting the pecans earlier than including them to the frosting. When you haven’t completed this earlier than, take a look at my information on how you can toast nuts.
- I additionally wish to toast the coconut for the frosting. Study how you can toast coconut with a couple of totally different strategies.
Steadily requested questions
You possibly can swap the can of fruit cocktail for a 15.25 ounce can of diced peaches or diced pears in heavy syrup. Don’t drain the fruit earlier than including it to the cake.
If you’re allergic to pecans, you might omit them and improve the quantity of coconut.
I might not make this frosting with out the coconut, nevertheless. The coconut helps give some physique to the frosting.
-
Preheat the oven to 350°F. Spray (1) 9×13-inch cake pan with nonstick cooking spray and line with parchment paper. Put aside.
-
In a big bowl, whisk collectively the granulated sugar and eggs till mixed and light-weight in coloration. Add the vanilla extract and whisk to mix.
-
Change to a spatula. Add the flour, baking soda, baking powder, salt, and the fruit cocktail with its syrup. Stir till simply mixed. Unfold the batter into the ready pan.
-
Bake for 35-40 minutes or till a toothpick inserted within the middle comes out clear.
-
About 10 minutes earlier than the cake is completed baking, begin the frosting.
-
Add the butter, sugar, and evaporated milk to a medium saucepan over medium warmth. Carry the combination to a boil, stirring often. Permit to boil for two minutes, stirring continually.
-
After 2 minutes, take away from the warmth and stir within the vanilla, pecans, and coconut.
-
When the cake comes out of the oven, poke holes throughout the highest of the cake with a fork. Pour the new frosting over the cake, spreading it out with a spatula.
-
Permit to chill for no less than 15-20 minutes earlier than serving. Serve heat or at room temperature.
When you don’t look after fruit cocktail or are allergic to a few of the fruits in it, you might simply make this cake utilizing a 15.25-ounce can of diced pears or peaches in heavy syrup as a substitute.
Serving: 1slice, Energy: 423kcal, Carbohydrates: 59g, Protein: 6g, Fats: 19g, Saturated Fats: 10g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 6g, Trans Fats: 0.3g, Ldl cholesterol: 56mg, Sodium: 343mg, Potassium: 183mg, Fiber: 2g, Sugar: 41g, Vitamin A: 351IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 2mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
