Old Fashioned Fruit Cocktail Cake Recipe

A Cake from a Can

I love recipes that don’t fuss. This one starts with a simple can of fruit cocktail. You use the whole thing, syrup and all. It makes the cake so moist and sweet. It feels like a little magic trick.

My granddaughter calls it the “everything-but-the-kitchen-sink” cake. I still laugh at that. It really is that easy. What is your favorite “magic” ingredient that makes baking easier?

The Poking Part is the Best

After the cake bakes, you get to poke holes all over it. Use the handle of a wooden spoon. This is the fun part. Those little holes are like tiny tunnels for the frosting.

Then you pour the warm, gooey frosting right on top. You watch it seep down into the cake. This matters because it makes every single bite full of flavor. Doesn’t that smell amazing?

A Story About Sharing

I first had this cake at a church potluck years ago. A lovely woman named Betty brought it. I had to have the recipe. She wrote it on a little card for me.

That card is all splattered and stained now. Those are the marks of a well-loved recipe. This matters to me. Food is a way to share kindness and create happy memories.

The Sweet, Toasty Topping

The frosting is not like a regular buttercream. You cook it on the stove. It has evaporated milk, coconut, and pecans. It gets all thick and bubbly.

Pouring it over the warm cake is the secret. The cake drinks it right up. Fun fact: The pecans get a little toasty in the hot frosting. It gives a nice crunch. Do you prefer your cakes with nuts or without?

Your Turn in the Kitchen

This cake is perfect for new bakers. You just mix everything in one bowl. There is no fancy technique. If you can stir, you can make this cake.

It is a wonderful first cake to make all by yourself. I promise it will make your kitchen smell like a happy place. Will you give this old-fashioned recipe a try this week?

Ingredients:

Ingredient	Amount	Notes
Flour	2 cups
Baking Soda	2 teaspoons
Fruit Cocktail in Heavy Syrup	15.25 ounces
Sugar	1 cup
Eggs	2
Vanilla Extract	2 teaspoons
Evaporated Milk	12 ounces	For Frosting
Sugar	1 ½ cups	For Frosting
Unsalted Butter	½ cup	For Frosting
Vanilla Extract	1 teaspoon	For Frosting
Sweetened Shredded Coconut	14 ounces	For Frosting
Pecans	1 cup	Chopped, for Frosting
Maraschino Cherries		For garnish
Whipped Cream		For garnish

My Cozy Fruit Cocktail Cake

Hello, my dear! Let’s bake a cake together. This is my old-fashioned fruit cocktail cake. It is so easy and wonderfully moist. I love how the sweet syrup soaks right in. It always reminds me of rainy afternoons with my own grandmother. We would share a slice while watching the rain. Doesn’t that sound nice?

Now, let’s get our hands busy. I will walk you through each step. Just follow along with me. We will have a beautiful cake in no time. I still laugh at that time I forgot the baking soda. The cake was as flat as a pancake! So let’s double-check our ingredients.

Step 1: Preheat and Prepare

First, turn your oven on to 350 degrees. This lets it get nice and hot. Then, grab your 9×13 pan. Give it a quick spray so nothing sticks. A well-greased pan makes all the difference. I learned that the hard way!

Step 2: Mix the Batter

Now, find a big mixing bowl. Dump in the flour, sugar, and baking soda. Crack in your two eggs. Add the vanilla and the whole can of fruit cocktail. Do not drain the syrup! That is the secret. Just mix it all up until it is combined.

Step 3: Bake the Cake

Pour your batter into the prepared pan. Use a spoon to spread it evenly. Now, pop it in the hot oven. It needs to bake for about 35 minutes. You will know it is done when a toothpick comes out clean. Doesn’t that smell amazing?

Step 4: Make the Frosting

While the cake bakes, we make the frosting. Put the evaporated milk, sugar, butter, and vanilla in a saucepan. Let it melt together over medium heat. Stir it until the sugar disappears. Then, stir in the coconut and pecans. (A hard-learned tip: watch it closely! This mixture can boil over in a blink.)

Step 5: Assemble the Cake

Your cake should be out of the oven now. Let it cool just a little. Then, take a spoon handle and poke holes all over the top. Be gentle! Now, slowly pour the hot frosting over the warm cake. It will seep down into all those little holes. This makes every single bite so good.

Let the cake cool completely before you cut it. I know, the waiting is the hardest part! Top each piece with whipped cream and a cherry. It is pure happiness on a plate. What is your favorite cake memory? Share below!

Cook Time: 35 mins
Total Time: 40 mins
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is a wonderful friend. It loves to be dressed up in new ways. You can change its outfit for any season. Here are a few of my favorite ideas. They are all so simple and fun.

Tropical Vacation

Use pineapple chunks instead of fruit cocktail. Add a handful of macadamia nuts. It will taste like a sunny beach.

Chocolate Dream

Stir a half-cup of chocolate chips into the batter. The chocolate and fruit are a surprise party in your mouth.

Berry Delight

In the summer, use a can of mixed berries. The cake will turn a pretty pink color. It is just lovely.

Which one would you try first? Comment below!

Serving Your Masterpiece

This cake is a star all on its own. But I love making a special moment out of it. A little extra touch makes everyone feel loved. It is the best part of cooking, I think.

Serve a warm slice with a big scoop of vanilla ice cream. The way it melts into the cake is divine. Or, add a sprinkle of cinnamon on the whipped cream. For a drink, a glass of cold milk is always perfect. Grown-ups might like a sweet dessert wine with it. Both are wonderful choices.

Which would you choose tonight?

Keeping Your Cake Fresh and Tasty

This cake stays fresh on the counter for two days. Just cover it with foil. It is best eaten at room temperature.

You can also keep it in the fridge. It will last for up to five days there. I once left a cake out too long. It taught me to always cover it well.

To freeze it, wrap slices tightly. They will be good for three months. Thaw them on the counter when you are ready.

This is helpful for busy weeks. You always have a sweet treat ready. It means one less thing to worry about.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too dry? Do not over-bake it. Check it a few minutes before the timer rings.

I remember when my first cake was crumbly. I learned to measure flour carefully. Scoop it into the cup, then level it.

Is the frosting too runny? Let it boil for the full two minutes. This helps it thicken nicely for the cake.

Fixing small problems builds your confidence. You learn that mistakes are okay. Your food will also taste much better.

Which of these problems have you run into before?

Your Cake Questions Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour mix. It should work just fine.

Q: Can I make it ahead? A: Absolutely. Bake the cake the day before. Add the frosting on the day you serve it.

Q: What if I do not like coconut? A: You can leave it out. Try adding chopped walnuts instead for a nice crunch.

Q: Can I make a smaller cake? A: Sure. Just cut all the ingredients in half. Use a smaller square pan to bake it.

Q: Are the cherries needed? A: No, they are just for fun. A dollop of whipped cream is lovely on its own. *Fun fact: This cake is sometimes called a “poke cake” because of the holes you make!*

Which tip will you try first?

Thank You for Baking With Me

I hope you love this old-fashioned cake. It always brings back happy memories for me. Sharing food is a way to share love.

I would be so happy to see your creation. It makes my day to see your kitchen successes.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.