A medley of tropical fruits brightens up this easy-to-make, vintage-inspired cake using fruit cocktail—along with coconut-infused sauce and topping. Bring it to a backyard cookout and you’ll transport everyone to a tropical island.
Every home cook needs a cake recipe like this to wow others—no one will believe it’s this simple! Just 15 minutes of prep and 35 minutes of baking time are all that’s needed. Anchored by a can of fruit cocktail with syrup, the kind you’ll find in any grocery store, this sweet explosion of peaches, pears, grapes, cherries and pineapples drives the cake’s flavor. (It’s like the cake version of our fruit cocktail salad.)
Fruit cake with fruit cocktail is a recipe that easily blends into any casual meal, cookout or picnic. It’s moist, dense and sweet. Even a small piece is enough to satisfy. Brown sugar and sweetened, shredded coconut add texture on top while the sauce is so deliciously sweet everyone will be clamoring for a second piece.
Ingredients for Fruit Cocktail Cake
Cake:
- Sugar: As an ingredient in both the cake and the sauce, this should be granulated sugar, the most commonly used for baking.
- Flour: Unbleached, all-purpose flour—otherwise known as regular flour—should be used for this recipe.
- Eggs: Because of their proteins, eggs provide structure to a cake recipe.
- Vanilla extract: Vanilla pods macerated in alcohol turn your cake fluffy, just how you want it!
- Lemon juice: This zesty ingredient won’t make your cake taste like lemon—although it will add a barely noticeable zing—but the juice will interact with the flour to prevent gluten from forming and also create carbon dioxide with the baking soda. This is what makes the cake moist.
- Baking soda: Baking soda is what makes a cake fluffy and enables the batter to rise.
- Fruit cocktail: Whether it’s a store brand or a name brand, a can of fruit cocktail with syrup contains chopped fruits (grapes, pineapples, peaches, pears and cherries) in heavy syrup.
Topping:
- Brown sugar: This second form of sugar is necessary when baking fruit cocktail cake because it further sweetens the recipe, acting like molasses to prevent the cake from drying out.
- Sweetened shredded coconut: Sold by the bag, these dried coconut flakes introduce a complementary flavor to the topping.
Sauce:
- Evaporated milk: Considered a healthy substitute to heavy whipping cream, evaporated milk thickens the sauce while also adding a sweet note.
- Sugar: Granulated sugar brings its obvious sweetness to the sauce too.
- Vanilla extract: Just a teaspoon of vanilla extract helps balance the sugar.
- Butter: These days, butter options at your local grocery store have expanded and might seem overwhelming. When in doubt, choose sticks of unsalted better with tablespoon markings on the wrapping so you can easily add just the right amount.
- Sweetened shredded coconut: More coconut in the sauce provides a little textural contrast.
- Walnuts: Chopped walnuts add crunch (not to mention a healthy ingredient) without overpowering, and if you want to save time, buy them chopped (instead of whole).
Directions
Step 1: Combine the cake ingredients
Preheat the oven to 350°F. In a large bowl, combine the sugar, flour, eggs, vanilla extract, lemon juice, baking soda, salt and fruit cocktail (including the syrup), and mix well, making sure each ingredient is evenly distributed.
Editor’s Tip: Fresh lemons are preferred over store-bought lemon juice in a jar. One lemon equals 2 tablespoons of lemon juice. Cut a lemon in half and squeeze each half into a small bowl, removing any seeds from the pulp before adding the juice to the other ingredients.
Step 2: Make the topping
In a small bowl, combine the brown sugar and sweetened shredded coconut, then set it aside.
Editor’s Tip: Using a fork and not a spoon to combine the two ingredients ensures the topping won’t have clumps.
Step 3: Bake the cake
Pour the cake batter into a 13×9-inch pan, sprinkle it with the brown sugar mixture, then bake it for 35 to 40 minutes.
Step 4: Prepare the sauce
Combine the evaporated milk, sugar, vanilla extract, butter, shredded coconut and chopped walnuts in a medium-sized saucepan, stirring constantly. Once the sauce comes to a boil, stir for one to two more minutes before removing it from the heat.
Step 5: Cover with the sauce and serve
After the cake is finished baking, while it’s still warm, pour the sauce on top. Cool to room temperature before serving.
Fruit Cocktail Cake Variations
- Turn the cake into bars: With a similar flavor profile, our recipe for fruit cocktail bars features nearly the same ingredients.
- Take out the coconut: Not a fan of coconut? Our fruit cocktail cake with butter sauce removes sweetened shredded coconut in the topping and sauce, instead topping the cake with a butter sauce infused with vanilla.
How to Store Fruit Cocktail Cake
If there’s any cake left over, retain the remaining portion in the pan you baked it in and store it with an airtight cover in the fridge or at room temperature. It should keep for three or four days—but we’re pretty sure it will be eaten by then!
Can you freeze fruit cocktail cake?
If you want to serve this cake on another occasion and save yourself the time of baking it again, go ahead and freeze it. Make sure the storage container is airtight, either in the pan you baked it in (with a lid) or in a reusable freezer bag. Like most cakes, fruit cocktail cake should not be frozen for more than three months.
How long does fruit cocktail cake last?
While we think this cake won’t last long at all—because it’s that delicious!—if you do have leftovers, store the cake in either the fridge or on a countertop at room temperature. Either way, the cake should have a tight lid. It should last for three or four days. After that, it will taste dry and no longer be moist.
How do you reheat fruit cocktail cake?
This cake is versatile enough to be served at room temperature, slightly chilled or heated up. It depends on your preference, just like a slice of banana bread can be enjoyed at several different temperatures. To reheat the fruit cocktail cake, place a slice on a microwave-safe plate and reheat it in the microwave for about 30 seconds. Â
Fruit Cocktail Cake Tips
Can I top the cake with ice cream when serving?
Of course! Fruit cocktail cake à la mode—or even served with a dollop of whipped cream on the side—makes this even more of a treat.
If I can’t find fruit cocktail, can I use chopped fruits instead?
This is a no-no. The reason you want to buy a can of fruit cocktail is because of the syrup that comes with it. It’s difficult, if not impossible, to replicate this key ingredient.
Can I make the cake ahead of time and bake it later?
Absolutely! All you need to do is assemble the recipe and store it covered in the fridge. Just be sure to bake it in the oven within 24 hours, as this recipe contains raw eggs.
