Description
Indulge in the nostalgia of this Fruit Cocktail Cake recipe that’s moist, sweet, and perfect for any occasion. With a fruity base and a delicious coconut topping, this easy sheet cake is a delightful treat!
Ingredients
Scale
Main Cake:
- 1 (15-ounce) can fruit cocktail in juice (undrained)
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For Topping:
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- Preheat oven and prepare batter: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Mix fruit cocktail, sugar, and eggs. Add flour, baking soda, salt, and vanilla. Fold in nuts.
- Bake the cake: Pour batter into dish and bake for 30–35 minutes until a toothpick comes out clean.
- Prepare the topping: Simmer brown sugar, evaporated milk, and butter. Stir in coconut.
- Top the cake: Pour warm topping over the baked cake.
- Serve: Allow the cake to cool slightly before serving.
Notes
- This cake is incredibly moist and sweet—perfect served warm or at room temperature.
- You can skip the coconut or nuts based on preference.
- Leftovers stay moist for days!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 32g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
