Fruit Cocktail Cake
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This old-fashioned fruit cocktail cake is made from scratch. With a delicious coconut and pecan sauce that soaks into the cake, it’s so rich and moist you won’t be able to resist bite after bite.
I love and adore this old-fashioned fruit cocktail cake with sauce. This is another one of those long-ago recipes that we’ve been making in my family for as long as I can remember. But it’s easy to see why!
Made from scratch, the ingredients in our easy fruit cocktail cake are simple shelf-stables and the recipe itself is not fussy at all. For the fruit cocktail cake itself, you’ll need fruit cocktail (of course), along with flour, sugar, eggs, and vanilla extract. Mix those ingredients together, pour them into a baking dish to make a Texas sheet cake (it’s the Southern way, y’all), and bake until golden brown.
While the cake’s a-baking, make your topping by combining butter, coconut, sugar, vanilla, evaporated milk, and pecans on the stovetop and bringing them to a boil. How creamy, buttery, and deliciously nutty does that sauce sound? I can’t wait for you to try it! We spread the topping over the hot cake and then let it sit so it soaks into every bite of moist cake.
Let me tell ya… the fruit cocktail cake combined with the coconut and pecan-flavored buttery sauce is absolute perfection. Y’all aren’t ready for it. The sauce soaks into the cake for a rich, moist, and flavorful bite every time. It’s honestly a very unique flavor, unlike anything you’ve ever had! Once you give it a try, I know you’ll definitely make this again. If you are craving other types of fruit cakes try make these recipes like Easy Pineapple Upside-Down Cake, Sam Club Strawberry Cake (Homemade Recipe), or Fresh Strawberry Cake With Cream Cheese Icing
Surely you’re ready to give it a go now, right? I feel like I was very convincing 😉.
Recipe Ingredients
Cake
- Self-rising flour
- Vanilla extract
- White sugar
- Eggs
- A can of undrained fruit cocktail in heavy syrup
Sauce
- Butter or margarine
- Shredded coconut flakes
- Sugar
- Vanilla extract
- Evaporated milk
- Chopped pecans
Helpful Kitchen Tools
How To Make Fruit Cocktail Cake
To make the , you’re going to “dump” all the in a mixing bowl.
for thisStart with the flour…
Then add the canned fruit cocktail (
and all)…Eggs…
…
And the vanilla.
Mix on low speed until well blended like so.
Scrape down the sides and mix again for about another minute.
Spray a 9×13-inch pan with nonstick cooking spray and pour batter into the pan.
Like so.
Then bake at 350 degrees for 45 minutes or until it looks as golden brown as this.
Instructions for the Fruit Cocktail Cake Topping
Place all ingredients in a medium to large saucepot, including the butter…
Sweetened flaked coconut…
Sugar…
Vanilla…
Evaporated milk…
And pecans.
Stir.
Bring to a boil, while stirring, over medium heat.
Keep boiling for one to two minutes until it looks something like this.
This icing will remain pretty runny, which will be great when you pour it over your hot cake and it soaks all in.
Take the hot cake out of the oven.
Pour the hot topping over the hot cake.
You want to spread as you pour.
TIP: Work fast now because this is going to immediately soak down into the cake and you don’t want the coconut to be concentrated in one area and completely absent in the other. Spreading the topping as you pour will help avoid this problem.
Now it’s time to take a bit of your delicious dessert creation!
Storage
- You can store leftovers, covered, at room temperature or in the fridge for up to 3 days.
- You can also freeze the cake in an airtight container for up to a year. Thaw in the fridge before enjoying cold or reheat quickly in the microwave.
Recipe Notes
- You can serve your cake warm, cold, or at room temperature. Personally, I love this cake any way you can give it to me!
- If you want to go the extra step, serve your cake slice with a dollop of whipped cream or a scoop of vanilla ice cream and a maraschino cherry on top.
- If you prefer, you can use toasted fresh coconut flakes in the sauce instead.
- You can also substitute pecans for .
- But if you don’t like pecans or coconut, feel free to omit one or both.
- Another easy variation is to use 1/2 cup of brown sugar and 1 cup of white sugar instead of all white sugar in the cake batter.
- Please note that this recipe calls for self-rising flour in order for the cake to rise. To learn how to make self-raising flour, visit my FAQs page.
Recipe FAQs
Can I use different fruit in this fruit cocktail cake recipe?
If you prefer, you can use canned peach slices or canned pineapple instead.
Can you add fruit to a boxed cake mix?
Yes. Instead of making your cake from scratch, feel free to mix the fruit cocktail with a boxed cake mix (a white or yellow cake mix would be best) and bake it according to the package directions.
Can I make fruit cocktail cake cupcakes?
No, cupcakes don’t work for this particular cake recipe because of the topping that soaks into the cake.
Can I make this cake in advance?
Yes, you can make this cake in advance and store it at room temperature for up to 3 days.
You may also enjoy these other fruit cake recipes:
Pineapple Upside Down Cake (Super Moist)
Peach Dump Cake Recipe (3 Ingredients Only)
Ingredients
Cake
- 2 cups self-rising flour
- 1 15-ounce can fruit cocktail, undrained
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
Sauce
- 1/2 cup butter or margarine
- 1 1/2 cups sweetened coconut flakes
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup chopped pecans
Instructions
- Preheat oven to 350. Spray a 9x13 baking dish with cooking spray and set aside.
- In a large mixing bowl, place all the cake ingredients and beat at low speed until blended. Scrape down the sides and beat again at low speed for one minute more. Pour the cake batter into the prepared pan.2 cups self-rising flour, 1 15-ounce can fruit cocktail, undrained, 2 eggs, 1 teaspoon vanilla extract, 1 1/2 cups sugar
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine all the sauce ingredients in a medium-sized saucepan. Place over medium heat and bring to a boil, stirring constantly. Once the mixture is boiling, continue stirring and boil for 1-2 minutes.1 1/2 cups sweetened coconut flakes, 1 cup sugar, 1 teaspoon vanilla extract, 1 cup evaporated milk, 1 cup chopped pecans, 1/2 cup butter or margarine
- Pour the sauce over the hot cake and quickly spread it with a spatula for even coverage.
Video
Nutrition
Did you mean 1 Can of Evaporated Milk and 1 Cup of Coconut, instead of what is written in the recipe?
No, I wrote it as I meant it: 1 cup evaporated milk and 1 can of coconut. Coconut used to be widely available in cans but isn’t so much anymore. A can is about a cup and a half worth.
I can’t wait to make one of these
I hope you love it as much as we do Joyce!!
what size can of fruit cocktail
Yes u was going rival what size can of fruit cocktail? Thanks!
16-17 oz. can (2cups)
Printable recipe below the information about the cake: Shows 15 ounce can of fruit cocktail.
Um I just made this. Shouldn’t it have baking soda?! I followed the recipe and it did not turn out at all. It needs baking soda!! I thought it looked funny while it was baking and it is like a hard rock even with the topping. And I have made this a dozen times, with a different recipe, so I know it is a very very good cake. This will be the last time I just grab a recipe off the internet! I made this for a dish to pass, that’s not going to work!
Hey Kim!
I’m so sorry it didn’t turn out for you. Sounds like you missed an important ingredient in the recipe – Self Rising Flour. This recipe does not require or need baking soda because it uses self rising flour. Any time you print off a recipe from the internet or anywhere else it is important to pay attention to the ingredients to ensure success.
Sounds like you were in a rush so wishing you better luck next time and hopefully you have time to make something else or remake this recipe as it is written.
Thanks!!! Made it years ago like 40 years and lost the recipe .will be making it on Sunday. Thanks
I am so glad you found it again Joyce, I hope you enjoy the cake!!
My Grandmother made this, God I miss her. This cake is amazing. Thanks one happy lady here.
I miss mine too Kathy. Isn’t it wonderful to be able to have a taste of something those so precious to us used to make? It always brings back wonderful memories for me.
My grandmother also made this and I have her recipe. It is very similar to this one. Enjoy!
I made this cake something like 45 years ago and this is the first time I see this recipe. I will keep this one on file for sure. Loved this cake and can’t wait to make it again!!! thank you for posting this.
my mother made this often when i was growing up. but our icing was not runny, she also used to put in a cup or so of chocolate chips. the icing would get firm and sugar crusty 🙂 it was so yummy.
It sounds yummy!!!
A friend brought this cake to senior citizens and what a hit it was!! I do believe it is the most delicious cake ever!! I am making it for Easter dinner. Thank you!
I am so glad to hear it was a hit, I hope everyone at Easter loves it just as much and y’all have a blessed day!!
This is my husbands favorite. I am making it for valentines. So glad I discovered this old recipie. I sprinkle coconut on top on three fourth of the cake, and leave remainder without. This is for those family members who do not enjoy coconut.
What a great idea!!!
Omg…..fruit cocktail cake was awesome… my new fav…..fat girls dreams.. .lol so gud…
🙂 I am so glad you liked it!!