Fruit co*cktail Cake Recipe (2024)

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This easy fruit co*cktail cake recipe is a total blast from the past! Just like Grandma used to make, this easy dessert is packed with coconut, pecans, and sweet fruit co*cktail.

Vintage recipe lovers, you have to try this homemade fruit co*cktail cake. It’s straight out of grandma’s recipe box and will bring back a flood of childhood memories with your first bite.

And while this cake is made from scratch, it’s not intimidating at all. You’ll use super simple ingredients to create a super moist, delicious cake that everyone loves.

Fruit co*cktail cake is even better the next day and the next. Serve it warmed up, chilled, or at room temperature. You really can’t go wrong. It’s the perfect dessert to take along to a potluck, a family reunion, or a church event.

For more foolproof old-fashioned recipes, try my Strawberry Pretzel Salad. It’s such a refreshing treat for spring and summer! Or how about a batch of Old Fashioned Peanut Butter Cookies for the church bake sale? They’ll go fast!

For now, let’s make a vintage fruit co*cktail cake.

Table of Contents

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Cake Ingredients:

Flour — I use all-purpose flour for this recipe. If you’re using self-rising flour, omit the baking soda and salt because self-rising flour already has those components.
Granulated Sugar — To sweeten things up. You can use all brown sugar if you prefer.
Brown Sugar — Light brown sugar gives the cake a little bit of that molasses flavor. Dark brown sugar works, too.
Baking Soda — This ingredient is important if you’re using all-purpose flour. It helps the cake rise.
Salt — Salt reacts with the baking soda to leaven the cake.
Vanilla Extract — adds a hint of sweet vanilla flavor
Eggs — You’ll need two large eggs; they help provide structure for baked goods. You may substitute applesauce for the eggs if your family is egg-free.
Fruit co*cktail — Grab a can of fruit co*cktail in heavy syrup, not the kind in fruit juices. The syrup is important to the baking process.
Shredded Coconut — I use sweetened shredded coconut, but you can use unsweetened if you want to dial back the sweetness a little.

Frosting ingredients:

Butter — Use unsalted butter (real butter — not margarine) for the frosting. It doesn’t matter if it isn’t softened; you’ll be cooking it along with the sugar and evaporated milk anyway.
Granulated Sugar — To sweeten up the frosting.
Evaporated Milk — This makes the glaze creamy and delicious!
Vanilla Extract — Pure vanilla extract provides richness and flavor to this simple frosting.
Pecans — Chopped pecans are delicious when paired with the glaze. Sub walnuts if you like them better.
Shredded Coconut — Yes, you need more coconut here! It adds sweetness, texture, and looks so pretty on top of the cake.

Equipment You’ll Need

Mixing bowl
9×13 cake pan
2-qt saucepan
Whisk
Wire rack
Wooden spoon

How to MakeCanned Fruit co*cktail Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Set your oven to 350°F to preheat. Spray a 9×13 cake pan with cooking spray, and set it aside.

Step 2: Grab a large bowl, and whisk together the dry ingredients for the cake (flour, granulated sugar, brown sugar, baking soda, and salt).

Step 3: Add the wet ingredients (vanilla, eggs, and fruit co*cktail with the syrup) to the bowl. Stir everything until it’s completely blended.

Step 4: Gently fold in the shredded coconut.

Step 5: Pour batter into the greased baking dish, spreading the batter evenly. Bake the cake for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.

Step 6: Remove the cake from the oven and place it on a wire rack to cool.

Step 7: To make the frosting, add the butter, sugar, and evaporated milk to a 2-quart saucepan. Bring the mixture to a boil over medium heat, stirring frequently. Continue boiling for two minutes. Remove the frosting from the heat and stir in the vanilla extract. Add the pecans and coconut, stirring until just combined.

Serving Suggestions

The great thing about fruit co*cktail coconut cake is that you can serve it chilled, at room temperature, or warmed up. It’s great any way you slice it (pun intended). Pour yourself a cup of coffee and enjoy a big slice.

It’s delicious just as it is, but feel free to add whipped cream, extra coconut or pecans, or maraschino cherries. Some like the cake warm with vanilla ice cream or custard on the side. Yum!

Storage and Freezing

Refrigerator: Keep this old fashioned fruit co*cktail cake in the refrigerator tightly covered with plastic wrap or in an airtight container for up to 3 days.

Freezer: You can freeze this easy cake recipe for up to 3 months or longer. Make sure it’s tightly wrapped or sealed in a freezer-safe container to prevent freezer burn.

Thawing: Thaw cake slices in the refrigerator overnight. You can heat it in the microwave once thawed if you prefer your 1960’s fruit co*cktail cake warm.

Fruit co*cktail Cake Recipe Tips and Tricks

Ditch the mixer for this fruit cake recipe. You don’t need a hand mixer or stand mixer. In fact, stirring the ingredients too much may make the cake too dense. Just use your whisk or spoon and a little elbow grease to get the texture of this moist cake just right!
Toast the pecans to elevate the flavor of this cake even more. Toast them before chopping in a single layer in a 350°F oven for about 7 to 10 minutes. Watch them carefully to prevent burning.
Reduce the cooking time by about 5 minutes if you’re using a dark cake pan. Check it with a toothpick about 25 minutes into baking.
Pour the frosting over the cake while it’s still warm. It’s more of a glaze that’s packed with pecans and coconut. Spread it evenly and then let it finish cooling with the cake.

Additions and Variations

Add grated carrots. The sweetness of carrots goes perfectly with this fruit co*cktail cake. Plus, if you’re not a fan of coconut, this can make a tasty substitute.

Go egg-less. If you need to omit eggs, replace each egg with 1/4 cup applesauce instead.

Use all white sugar in the cake batter. You can substitute th brown sugar with extra granulated sugar if you prefer.

Swap out the nuts. Don’t like pecans? No problem! Try chopped walnuts instead.

Serve warm cake. While I prefer it chilled, many enjoy this cake warmed up in the microwave.

Homemade Fruit co*cktail Cake FAQ

Can I make fruit co*cktail cake without coconut?

Yes, you can. While most recipes call for coconut, you can easily omit it from the cake batter and the frosting if it’s not your thing.

Can I use fruit co*cktail in juice instead of heavy syrup?

No, unfortunately you can’t. The fruit co*cktail goes in undrained, and the heavy syrup is important for the texture of the cake.

Do I have to refrigerate fruit co*cktail cake?

Some like fruit co*cktail cake at room temperature while others (like me) prefer it kept in the refrigerator. I have heard of people storing the cake at room temperature for a couple of days.

More Vintage Dessert Recipes

Old-fashioned Crazy Cake
Watergate Salad
Old-Fashioned Gingerbread Cake
Classic Angel Food Cake
No-Bake Chocolate Peanut Butter Cookies
Old-Fashioned Buttermilk Doughnuts

Recipe

5 from 3 votes

Fruit co*cktail Cake

Author: Jaclyn

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

A total blast from the past, this easy fruit co*cktail cake recipe is delicious nostalgia in every bite. You'll love the combination of sweet coconut, crunchy pecans, and classic fruit co*cktail.

Ingredients

For the cake:

▢ 2 cups all-purpose flour
▢ 1 ½ cups granulated sugar
▢ ¼ cup light brown sugar
▢ 2 teaspoons baking soda
▢ 1 teaspoon salt
▢ 2 large eggs beaten
▢ 1 teaspoon vanilla extract
▢ 1 15 ounce can fruit co*cktail in heavy syrup, not drained
▢ ¼ cup shredded coconut

For the frosting:

▢ ½ cup unsalted butter
▢ ¾ cup granulated sugar
▢ ½ cup evaporated milk
▢ 1 teaspoon vanilla extract
▢ ¾ cup chopped pecans
▢ ½ cup coconut

Instructions

Preheat the oven to 350°F. Coat a 9×13 baking dish with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
To the bowl, add the fruit co*cktail, eggs, and vanilla. Stir together 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 to cool.
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 and coconut, stirring just until mixed.
Pour the hot frosting evenly over the top of the cake.
Allow the cake to cool completely to room temperature. Cover the cake and refrigerate overnight.
Slice and serve topped with whipped cream, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.

Nutrition

Serving: 1g | Calories: 327kcal

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FAQs

Can you add fruit to a box cake mix? ›

The addition of nuts and dried or candied fruit (such as citron, citrus peel, or even ginger) can add both flavor and texture to a boxed mix, but they did seem a little odd and out of place in a light and fluffy cake—this trick tends to work better in a denser, more rustic dessert like banana bread or carrot cake.

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What are the rules for fruit co*cktail? ›

For fruit co*cktail, the USDA stipulates that canned fruit co*cktail must contain specific percentages of fruit. It must include grapes, peaches, and pineapples; optional maraschino cherries and other fruits are permitted.

What is canned fruit co*cktail used for? ›

Fruit co*cktail in Heavy Syrup is packed with peaches, pears, grapes, pineapples and cherries in heavy syrup. This canned fruit is ideal for baking, as part of a lunch snack or for fruit salads!

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What fruits are in fruit co*cktail? ›

A tasty combo of preservative- and fat-free peaches, pears, grapes, pineapple, and cherries, packed fresh in 100% real fruit juice from concentrate.

How do you add fruit to cake batter? ›

Dust fruit in flour first.

When baking with fresh fruit—like for loaf cakes, coffee cakes, or muffins—dust the fruit lightly in all-purpose flour before adding it to the batter. This keeps fruit from sinking and collecting at the bottom during baking. This tip applies to nuts and chocolate chips, too.

Can you put frozen berries in a cake mix? ›

From previous experience, frozen works just fine. Don't thaw.

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What's the difference between mixed fruit and fruit co*cktail? ›

What's the difference between all the names? Here's a basic breakdown: Mixed Fruit is usually the same fruit blend as fruit co*cktail, give or take a pineapple or a grape, but the size of the pieces are larger — sometimes bite-sized chunks, sometimes whole slices — than the small dice required for fruit co*cktail.

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Is canned fruit co*cktail good for you? ›

It's best to avoid canned fruits in heavy syrup or with added sugars. That being said, fruit is only beneficial to your health if it's actually eaten. So if a small amount of syrup is what makes the fruit enjoyable for you, then it's perfectly fine to choose that option on occasion.

Get More Info ›

What's in a canned fruit co*cktail? ›

Ingredients & Nutrition Facts

Fruit (Peaches, Pears, Grapes, Pineapple, Cherries [Cherries, Carmine]), Water, Ascorbic Acid (Vitamin C), Acesulfame Potassium, Sucralose.

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Should you rinse canned fruit? ›

Here are some ways to make canned fruits and vegetables a healthy, delicious part of your diet: Reduce sugar and salt content by rinsing canned fruits and vegetables in a strainer. For canned fruits, choose options that are packed in light syrup or 100% juice.

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Are the cherries in fruit co*cktail real? ›

Maraschino cherries are made from real cherries, preferably light colored cherries like the Queen Anne variety. Today the cherries are typically brined in a mixture containing sulfur dioxide and calcium chloride to preserve and bleach the fruit. Next, they are submerged in a mixture of red food coloring (no.

Can you drink the juice from canned fruit co*cktail? ›

Yes, it is generally safe to drink canned fruit liquid, often called "canned fruit syrup" or "canned fruit juice." However, there are a few things to consider: Sugar content: Many canned fruits are packed in syrup, which is usually a sugar-based solution.

What is the red thing in fruit co*cktail? ›

The red fruit in a fruit co*cktail is none other than the cherry. Cherries are small, round fruits that come in various shades of red, ranging from bright red to deep burgundy. They are known for their sweet and tangy flavor, which adds a delightful contrast to the other fruits in the co*cktail.

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Are there grapes in fruit co*cktail? ›

Practically all of the total pack of canned fruit co*cktail is produced in California near the source of the three main ingredients - peaches, pears and grapes.

Why is it called fruit co*cktail? ›

Even though the word co*cktail is in the name, fruit co*cktail contains no alcohol. The term itself refers to a mixture and can be food or spirits. For example, the secondary definition of a co*cktail is “An appetizer made by combining pieces of food, such as fruit or seafood.”

How do you keep fruit from sinking in cake batter? ›

The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.

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Can you add fresh berries to a cake mix? ›

Tips. If you toss the berries in a small amount of flour before folding them into the batter, they are less likely to sink. If you're using frozen berries, do not defrost them. Toss with a small amount of flour before folding them into the batter.

How does fruit affect a cake? ›

Adding fruit will change the ratio of dry to liquid, so it may require more flour. It would also add some sweetness, so you may want to reduce the sugar a tad. But citrus fruits in particular are acidic, which might affect the leavening.

Can you put fresh fruit in between cake layers? ›

It's packed with flavor and adds so much flavor to this cake. While you could just add fresh berries between the cake layers, I find that cooking down a mixture of berries with sugar and a touch of lemon really concentrates the flavor.

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