Slice of moist fruit cocktail cake on a plate with scattered fruit pieces.

Fruit Cocktail Cake

by
Fruit cocktail cake
Fruit Cocktail Cake 5

Fruit Cocktail Cake is a wonderful old-fashioned dessert that’s easy to make yet incredibly satisfying. This recipe produces a moist, sweet cake bursting with fruity flavor, all without the need for added oil or butter in the batter. The natural juices from the canned fruit cocktail help create a tender crumb while keeping the cake flavorful and soft. It’s especially delicious served warm or at room temperature with a topping of whipped cream, ice cream, or even a drizzle of custard.

This cake is perfect for family gatherings, potlucks, or whenever you want a quick dessert that feels a little special without requiring hours in the kitchen. Let’s walk through everything step by step.

Preparation and Cooking Time

  • Prep Time: 10 minutes
  • Bake Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 12 portions
  • Yield: One 9-inch square cake

Ingredients

To make this cake, you’ll need the following:

  • Nonstick cooking spray (or a little butter/oil for greasing the pan)
  • 1 cup all-purpose flour – gives the cake structure.
  • 1 cup granulated sugar – for sweetness and moisture.
  • 1 large egg – helps bind everything together.
  • 1 teaspoon baking soda – allows the cake to rise.
  • 1 teaspoon vanilla extract – adds depth of flavor.
  • 1 can (16 ounces) fruit cocktail, undrained – both fruit and syrup are used.
  • ½ cup packed brown sugar – sprinkled on top for a sweet, caramel-like crust.
Fruit cocktail cake1
Fruit Cocktail Cake 6

Instructions

  1. Prepare your oven and pan
    Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with nonstick cooking spray, or lightly coat with butter and flour to prevent sticking.
  2. Mix the batter
    In a large bowl, whisk together the flour, granulated sugar, egg, baking soda, and vanilla extract. Stir until the mixture is smooth and well blended.
  3. Add the fruit
    Open the can of fruit cocktail and pour it in, juice and all. Do not drain. The syrup keeps the cake moist and gives it flavor. Gently fold the fruit into the batter until evenly distributed.
  4. Prepare for baking
    Pour the batter into the greased baking pan, spreading it evenly with a spatula. Sprinkle the brown sugar evenly across the top. This will caramelize slightly during baking, creating a sweet, crunchy topping.
  5. Bake the cake
    Place the pan in the preheated oven and bake for about 40 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. The top should be golden brown with a light crust from the sugar.
  6. Cool and serve
    Remove from the oven and let the cake cool slightly in the pan before slicing. Serve warm or cooled, plain or with whipped cream, ice cream, or a dusting of powdered sugar.
See also  Keto Toffee Pudding Cake – A Decadent Low Carb Dessert Recipe
Fruit cocktail cake2
Fruit Cocktail Cake 7

Tips for the Best Fruit Cocktail Cake

  • Do not overmix. Stir the batter just until everything is combined. Overmixing can make the cake tough.
  • Use the juice. The undrained fruit cocktail is essential for keeping the cake moist. If you drain it, the cake will turn out dry.
  • Check oven accuracy. Every oven bakes a little differently. Start checking at 35 minutes to avoid overbaking.
  • Choose your topping. While whipped cream is classic, you can also serve this with vanilla ice cream or even cream cheese frosting for extra richness.
  • Storage. Keep leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well for longer storage.

Advice for a Perfect Cake Every Time

If you want your cake to come out consistently moist, flavorful, and with just the right texture, here are a few general baking guidelines:

  1. Measure accurately. Baking is a science. Use dry measuring cups for flour and sugar, and level them off with a knife. Too much flour will make your cake dense, while too little can cause it to collapse.
  2. Room temperature ingredients. Let your egg come to room temperature before mixing. This helps it blend smoothly into the batter and improves the cake’s texture.
  3. Don’t skip the vanilla. Vanilla may seem small, but it enhances the sweetness and brings balance to the fruit flavor.
  4. Test before removing. Always check with a toothpick in the center. Even if the top looks done, the inside may still be underbaked.
  5. Let it rest. Give the cake at least 10–15 minutes after baking before cutting. This allows the crumb to set and makes slicing easier.
  6. Experiment with extras. Chopped nuts (like pecans or walnuts) can be sprinkled over the brown sugar topping for added crunch.

Leave a Comment