Last Updated on February 20, 2022 by Kimberly Stroh

If you’re looking for the easiest cake ever, you’ve officially found it. You don’t even need an electric mixer. This easy Fruit Cocktail Cake recipe is sweet, moist and gooey. My Grandmother swore by making this cake when company came over because it was always so dependable. The not-so-secret ingredient is one can of old-school fruit cocktail. Fresh out of the oven, it’s topped with a warm brown sugar glaze, for a perfect finish. Every bite is more irresistible than the last!

 

I always forget how easy this cake is to throw together until I’m making it again. You’ll love that it only requires one bowl and you throw everything together. There’s no need to take out your expensive mixers – just stir with a spoon. Plus, it’s a cheap sheet cake that can feed a crowd.

So what does Fruit Cocktail Cake taste like? You can taste the sweetness of the fruit, the gooey brown sugar and the pecans give it some crunch. It tastes like you spent hours making it and nobody will be the wiser. 

Honestly, I’ve been known to grab a few bites with my morning coffee. It easily qualifies as a sticky coffee cake, but you can serve it whenever you want. I just love versatile recipes like this one!

Related: Chocolate Kahlua Bundt Cake

How To Make Fruit Cocktail Cake

For this recipe, you’ll need a 13×9 inch baking dish. It’s a common baking dish and great for so many different types of recipes, so it’s worth investing in if you don’t already own one. You can use a hand mixer, if you prefer, but it’s not required. Your Fruit Cocktail Cake will turn out great if you just mix it by hand.

What To Serve With Fruit Cocktail Cake

I have great memories of my mom making Fruit Cocktail Cake and alway serving it with some homemade vanilla ice cream. The cake goes well with vanilla ice cream, caramel or cinnamon. If you’re not a fan of ice cream, or it’s too heavy, whip up some homemade whipped cream. I promise that it’s worth the extra effort and better than the canned version.

How To Keep Fruit Cocktail Cake Fresh After Baking

Make sure the cake is covered with plastic wrap or transfer the cake to airtight food storage containers. The cake will maintain it’s freshness for 4-6 days to enjoy. If you want to reheat the cake, you can nuke it in the microwave for 30 seconds and it’ll be warm enough to enjoy like it was the first time.

Can You Freeze Fruit Cocktail Cake?

Yes! You can freeze Fruit Cocktail Cake after baking it. Let the cake cool completely. Keep the cake in the tray that you’ve baked it in or transfer individual servings to an airtight food storage container. The Fruit Cocktail Cake can be frozen for up to 3 moths. Let it thaw on the counter for several hours before enjoying again. 

What Type Of Fruit Cocktail To Use

You can certainly use any type of mixed fruit cocktail from the canned fruit section of the store. However, I find using Del Monte Very Cherry gives you the best flavor. Plus, having a few extra cherries in the cake adds a bit of color. Remember that the syrup is adding flavor the cake as well!

Recipe Substitutions For Fruit Cocktail Cake

You can use different brands of fruit cocktail if you don’t have Very Cherry on hand. If you prefer walnuts over pecans, you can use chopped walnuts. It’s a slightly stronger flavor than using pecans. Lastly, if you only have dark brown sugar available – that’ll work! It just gives the Fruit Cocktail Cake a darker color.

What To You’ll Need From The Grocery Store:

• All-Purpose Flour
• Granulated Sugar
• Baking Soda
• Eggs
• Del Monte Fruit Cocktail Mix
• Light Brown Sugar
• Chopped Pecans
• Evaporated Milk
• Unsalted Butter
• Vanilla Extract

Step-by-Step Directions To Make Fruit Cocktail Cake

Preheat the oven to 350º. In a large bowl, mix together the all-purpose flour, granulated sugar, baking soda and eggs.

Add the can of fruit cocktail into the large bowl as well. 

I use Del Monte Very Cherry fruit cocktail mix – but any type or brand will do. Mix it well.

Pour into a 9×13 inch baking dish that’s been greased lightly with non-stick cooking spray.

Sprinkle brown sugar and nuts on top of the mixture.

Bake at 350º for 35-40 minutes until set and golden brown.

For the topping, bring the small can of milk, sugar, butter and vanilla to a boil in a small pot.

Keep constantly stirring the mixture so it doesn’t burn. 

Using a toothpick or skewer, poke a few holes in the top of the hot cake. Pour your butter and sugar glaze over the top until it’s all absorbed. Serve warm with whipped cream or ice cream.

Cover the cake with plastic wrap. Fruit Cocktail Cake does not need to be refrigerated. Enjoy it for 4-6 days for best freshness.

You can freeze it if you’d like and thaw before serving again. It will freeze for up to 3 months and let it thaw again before serving.