Fruit Cocktail Cake

I was looking for a recipe of the fruit cocktail cake that I always buy at a local Asian bakery but instead I found this one. I decided to try it anyway and I was not disappointed. Remember my husband who is not fond of cookies and cakes? Well, he is a fan of this one. The cake itself without the topping is already good for me; the sweet crunchy topping is an added bonus. Incredibly delicious and satisfying!

Ingredient Notes

Using the right ingredients can really make or break your fruit cocktail cake. For the fruit, go for a mix of canned fruits in light syrup or juice. Pineapple, peaches, and cherries are classic choices. If you want to get a bit creative, adding some mandarin oranges or even diced apples can amp up the flavor. Make sure to drain the fruit well before mixing it into the batter to avoid excess moisture. As for the cake mix, any box of yellow cake mix will do the trick, but if you want to take it a step further, consider using a butter cake mix for that rich, buttery flavor. Don’t forget about the eggs and oil as they contribute to the cake’s moisture. If you want a lighter cake, you can substitute applesauce for the oil, which adds a subtle sweetness and reduces calories.

Serving Suggestions

This fruit cocktail cake is versatile when it comes to serving. It’s perfect for casual gatherings, potlucks, or even as a sweet ending to a family dinner. Serve it warm or at room temperature, and consider adding a scoop of vanilla ice cream or a dollop of whipped cream on top for a delightful twist. If you want to elevate the presentation, garnish each slice with fresh fruit, like a slice of kiwi or a few berries. You can also sprinkle some toasted coconut or chopped nuts on top to enhance the texture. For a festive touch, dust the cake with powdered sugar just before serving. This cake can also be served alongside a cup of coffee or tea, making it a great afternoon treat.

Storage Instructions

Storing your fruit cocktail cake properly will keep it fresh and delicious for days. If you have leftovers, let the cake cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to two days. For longer storage, place the cake in the refrigerator, where it will last for about a week. If you want to keep it even longer, consider freezing it. Slice the cake into individual portions and wrap each slice in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice whenever the craving hits. Just remember to thaw the slices in the fridge overnight before enjoying them. Reheating in the microwave for a few seconds can also bring back that fresh-baked taste.

Frequently Asked Questions

What can I substitute for the eggs in this recipe?

If you’re looking for an egg substitute, try using unsweetened applesauce. A quarter cup of applesauce works well for each egg you’re replacing and keeps the cake moist.

How should I store leftover fruit cocktail cake?

Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, pop it in the fridge where it can stay fresh for about a week.

Can I make this cake ahead of time?

Making this cake ahead is a breeze. You can bake it a day or two in advance and store it in the fridge, just let it come to room temperature before serving for the best flavor.

What toppings go well with fruit cocktail cake?

This cake is super versatile when it comes to toppings. A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully, and you can even sprinkle some chopped nuts on top for extra crunch.

What are common mistakes to avoid when making this cake?

One common mistake is not draining the fruit well enough, which can make the cake soggy. Also, be careful not to overmix the batter; mixing just until combined helps keep the cake light and fluffy.

Fruit Cocktail Cake

Liza A

Fruit Cocktail Cake is a moist, sweet treat bursting with fruity flavors and a delightful crunch from walnuts. It's super easy to whip up and always a hit!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Calories 370 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 pinches salt
• 2 eggs
• 1 ½ cups white sugar
• 1 398ml/15 oz can fruit cocktail with juices
• ½ cup brown sugar
• ½ cup chopped walnuts

Topping

• ¾ cup white sugar
• ½ cup butter
• 2/3 cup evaporated milk
• 2 cups flaked coconut

Instructions

 

• Preheat oven to 350°F. Grease and flour a 9X13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, beat eggs and 1 ½ cups sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped walnuts; sprinkle on top of batter.
• Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork.
• To make topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil and stir in coconut. Pour topping evenly over cake.
• Serve and enjoy!

Notes

Recipe source:Allrecipes.com

Nutrition

Calories: 370kcalCarbohydrates: 56gProtein: 5gFat: 15gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgFiber: 2gSugar: 35g

Keyword baking, dessert, easy recipe, fruit cake, sweet treat

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