Fruit Cocktail Cake

Patsy Fowler


i love fruit cocktail and i love this cake all my family and friends and their kids love it


★★★★★ 2 votes

15 Min
30 Min


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2 c
self rising flour
1 can(s)
(15 oz) fruit cocktail in heavy syrup, undrained
2 large
1 tsp
vanilla extract
1 1/2 c


1 stick
butter, unsalted
1 c
sweetened coconut flakes
1 c
1 tsp
vanilla extract
1 c
evaporated milk
1 c
chopped pecans

How to Make Fruit Cocktail Cake


  • 1preheat oven to 350.
  • 2spray a 9x13 inch baking dish with nonstick cooking spray (i like the kind that has flour in it).
  • 3in a medium bowl, mix together all the cake ingredients at low speed using a stand or handheld electric mixer until thoroughly combined.
  • 4if you want to keep your fruit cocktail chunky in the batter, then add it in last after mixing all the other ingredients.
  • 5pour cake into baking pan.
  • 6bake at 350 for 30-35 minutes (oven time very so check after 30 minutes).
  • 7when done, cake should spring back to the touch and a toothpick inserted into the middle comes out clean. using a fork, poke a few holes in the cake. now make the sauce.
  • 8combine all the sauce ingredients in a medium saucepan. note: i don't like my chopped pecans to be to big on top of the cake so sometimes i will crush them down to slightly smaller pieces.
  • 9turn the heat up and bring it all to a boil for 1 minute.
  • 10make sure you spread out the coconut and pecans evenly over the cake.
  • 11now dig in. i especially love to eat this cake while it is still warm. but it is good at room temperature to.

Printable Recipe Card

About Fruit Cocktail Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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