This Fruit Cocktail Cake is a moist and delicious cake that is perfect for any occasion! It is made with a simple home white cake mix, and fruit cocktail, and topped with a coconut pecan frosting. This cake is always a hit and it’s so easy to make!
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Why I Love This Recipe
This fruit-filled cake is a moist and delicious treat that will be sure to please any guest!
- This recipe is perfect for special occasions or any day of the week.
- The coconut pecan frosting takes it over the top.
- A great dessert for holiday meals!
If you love delicious cake recipes, then next time you may want to give this Tres Leches Bundt Cake recipe a try!
Ingredients
Variations / Options / Add-Ins
Here are a few ways that you can change up this recipe and make it your own.
- Add 1 cup of chopped nuts to the batter. Chopped pecans or walnuts will work best in this recipe.
- Replace the fruit cocktail with a can of pie filling (cherry, apple, blueberry, etc.)
- Switch out the frosting for a cream cheese frosting like this one.
How to Make Fruit Cocktail Cake
This homemade fruit cocktail cake is simple to make. Follow the instructions below and you will have a delicious and moist cake recipe that will wow your friends and family in no time at all.
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
- To the bowl, add the eggs and fruit cocktail with the syrup. Stir until completely blended.
- Fold in the coconut.
- Transfer the batter to the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and place it on a wire rack.
- For the frosting, place the butter, sugar, and evaporated milk into a 2-quart saucepan. Bring the mixture to a boil over medium heat, stirring often. Continue to boil for two minutes. Remove the frosting from heat and stir in the vanilla. Add the pecans in the coconut, stirring just until mixed.
- Pour the frosting over the cake, spreading evenly.
- Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
- Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.
Serving Suggestions
This fruit cocktail cake is great on its own or with a cup of coffee, however, you could serve it with a hearty meal like this Million Dollar Chicken Casseorle or Slow Cooker Carne Picada.
Pro Tips
- If you are in a hurry and don’t have time to make a homemade frosting for this recipe you can use a can of coconut pecan frosting from the grocery store.
- Be careful to not overmix this cake, overmixing can cause your cake to be tough. You want to mix just until the cake ingredients are combined.
- Watch your cake closely while it is in the oven, you don’t want to overbake the cake. That will result in a dry cake instead of a moist cake.
- Spray your baking dish with nonstick baking spray or you can grease and flour your pan.
- I recommend using a glass or ceramic baking dish to make this recipe. I never suggest baking a cake in a metal baking pan.
Storage
This cake will last for 3-4 days when stored in an airtight container.
Or you can also freeze this cake. Wrap the cooled cake tightly in plastic wrap and then wrap it with foil. The cake will stay fresh for 3 months. To thaw place the cake on the counter at room temperature until it is thawed and then enjoy it within three days.
FAQs
Do you have questions about this easy fruit cocktail cake recipe? Here are the answers to the most commonly asked questions for this recipe.
Fruit cocktail tastes like a mixture of sweet fruits in an extra sweet syrup.
In this case the word cocktail means a mixture of fruits.
It contains a mixture of peaches, pears, grapes, pineapple, and cherries.
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Want to make this delicious recipe? Print the recipe card below, or pin the recipe so that you can come back to it later.
Fruit Cocktail Cake
Equipment
- 9×13 baking sheet
- Large bowl
- saucepan
Ingredients
- 2 cups all purpose flour
- 1 ½ cups sugar
- ¼ cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs beaten
- 15 ounces fruit cocktail in heavy syrup not drained
- ¼ cup shredded coconut
For the Frosting
- ½ cup unsalted butter
- ¾ cup sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ¾ cup chopped pecans
- ½ cup coconut
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
- To the bowl, add the eggs and fruit cocktail with the syrup. Stir until completely blended.
- Fold in the coconut.
- Transfer the batter to the prepared baking dish, spreading evenly. Bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and place on a wire rack.
- For the frosting, place the butter, sugar, and evaporated milk into a 2 quart sauce pan. Bring the mixture to a boil over medium heat, stirring often. Continue to boil for two minutes. Remove the frosting from heat and stir in the vanilla. Add the pecans in coconut, stirring just until mixed.
- Pour the frosting over the cake, spreading evenly.
- Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
- Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.
Notes
- If you are in a hurry and don’t have time to make a homemade frosting for this recipe you can use a can of coconut pecan frosting from the grocery store.
- Be careful to not overmix this cake, overmixing can cause your cake to be tough. You want to mix just until the cake ingredients are combined.
- Watch your cake closely while it is in the oven, you don’t want to overbake the cake. That will result in a dry cake instead of a moist cake.
- Spray your baking dish with nonstick baking spray or you can grease and flour your pan.
- I recommend using a glass or ceramic baking dish to make this recipe. I never suggest baking a cake in a metal baking pan.