Easiest Sheet Cake: Fruit Cocktail Cake Recipe
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. The not-so-secret ingredient is one can of old-school fruit cocktail. Fresh out of the oven, it’s topped with a warm glaze, for a perfect finish.
Related: Chocolate Kahlua Bundt Cake
The Easiest Cake Recipe Ever Created
I forgot how easy this cake was until making it again for Savvy Mama readers. I love that it only takes 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.
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!
How To Make Fruit Cocktail Cake
Mix together the flour, 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.
Pour into a 9×13 inch baking dish that’s been greased lightly with 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.
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.
You can freeze it if you’d like and thaw before serving again.
- 2 Cups Flour
- 1 1/2 Cups Sugar
- 2 Teaspoons Baking Soda
- 2 Eggs
- 1 Can Fruit Cocktail Mix
- For The Topping:
- 1/2 Cup Brown Sugar
- 1/2 Cup Chopped Pecans
- For The Glaze:
- 1 Small Can Evaporated Milk
- 1 Cup Sugar
- 1 Stick Of Butter
- 1 Teaspoon Vanilla
- Mix together the flour, sugar, baking soda, eggs and fruit cocktail can.
- Pour into a lightly greased 9x13 inch baking dish.
- Sprinkle brown sugar and pecans on top.
- Bake at 350º for 35-40 minutes.
- For the glaze, combine the milk, sugar, butter and vanilla in a saucepan. Bring to a boil while constantly stirring.
- Poke holes in the warm cake with a toothpick and pour the glaze over the top.
Serve with whipped cream or ice cream.
Use a toothpick or skewer to poke holes.
Amount Per Serving: Calories: 297 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 217mg Carbohydrates: 52g Fiber: 1g Sugar: 40g Protein: 3g
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