Old-Fashioned Fruit Cocktail Cake (Easy One-Bowl Recipe)

Our fruit cocktail cake is one of those old-fashioned recipes that people enjoyed before chefs started sharing their desserts made with exotic ingredients and fancy techniques.

This one-bowl cake recipe is humble, comforting, and the kind of recipe that’s been passed down for generations. And after one taste, you’ll understand why.

Fruit cocktail cake became popular in mid-20th-century American kitchens when canned fruit was a pantry staple.

The recipe’s simplicity, with no eggs to beat, no butter to cream, made it ideal for busy households, potlucks, and church gatherings.

If you’re looking for a cake recipe the kids can help make, this is it. With just a few simple ingredients and about 10 minutes of prep, you’ll have a perfectly delicious dessert the whole family will love.

If you love vintage desserts, make sure to try our Old Fashioned Whipped Cream Cake and Classic Water Pie recipes.

Ingredients

Gather the ingredients to prepare our Fruit Cocktail Cake recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Recipe Variations

Add extra maraschino cherries for color.

Swap out the fruit cocktail for any canned fruit of your choice. Just make sure to chop it up into small chunks and don’t forget the juice!

Brown the butter for the topping for a richer, deeper flavor.

Toast the coconut before adding it to the batter.

How to Make a Fruit Cocktail Cake

Follow my simple step-by-step instructions to learn how to make a fruit cocktail cake in your home kitchen.

Preheat the oven to 350°F

Generously grease and flour a 9X13-inch baking pan.

Add the granulated sugar, flour, lightly beaten eggs, vanilla, baking soda, salt, and fruit cocktail (including syrup) to a large bowl.

Mix until well combined, using a rubber spatula to scrape the sides and bottom of the bowl.

Pour the batter into the prepared pan.

Place the pan on the center rack of the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Add the butter, brown sugar, granulated sugar, evaporated milk, and vanilla to a saucepan.

Stir to combine and bring the mixture to a boil.

Add the shredded coconut and pecans to the mixture.

Stir to combine, then continue boiling, stirring constantly, for 2-3 minutes.

Pour the mixture over the warm cake and spread it evenly with a rubber spatula.

This is the kind of cake that feels like home. Warm, sweet, comforting, and made to be shared with people you care about. It’s like a sweet, warm hug.

Chef Tips

Don’t drain the fruit. The juice is essential.

Stir gently to avoid overworking the batter.

Pour the topping on the cake while it’s hot.

Use a metal pan to bake it in for better caramelization.

Let the cake rest 20 minutes before slicing.

Serve slightly warm for the best texture.

This cake is forgiving, but only if you remember the basics. Don’t overmix it, don’t drain the fruit, and don’t skip the hot topping. That topping isn’t frosting, it’s a soak. And that’s what makes the cake memorable. Treat it like a dump-and-bake recipe, and it’s foolproof.

If you want a cake that never fails and always gets compliments, this is it. Our fruit cocktail cake is easy to make using simple ingredients and tastes like something your grandmother would make.

Serving Suggestions

Storage and Reheating

Store the cake well covered at room temperature for 2 days. It can be stored in the refrigerator for up to 5 days. To serve warm, gently reheat the slices to revive the moisture.

Recipe FAQs

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