Easy Old-Fashioned Fruit Cocktail Cake: Grandma’s Moist & Sweet Vintage Recipe

Step back in time with this incredibly easy fruit cocktail cake recipe! It’s a true blast from the past, reminiscent of the cherished desserts Grandma used to whip up. This simple yet satisfying cake is a delightful symphony of flavors and textures, featuring a super moist crumb infused with sweet fruit cocktail, tender shredded coconut, and the delightful crunch of pecans.

A perfectly sliced piece of moist fruit cocktail cake on a white plate, garnished with a pecan. More pecans are scattered beside it. — Indulge in a slice of pure nostalgia with this delightful fruit cocktail cake.

For all vintage recipe enthusiasts, this homemade fruit cocktail cake is an absolute must-try. It’s a treasured gem straight from the pages of an old family recipe box, promising to transport you back to sweet childhood memories with just one bite. The aroma alone will fill your kitchen with warmth and comfort, inviting everyone to gather around for a taste of this classic dessert.

While this delightful cake is made entirely from scratch, please don’t be intimidated. The process is remarkably straightforward, utilizing everyday ingredients to create a dessert that is consistently moist, incredibly flavorful, and universally adored. You won’t need any fancy equipment or advanced baking skills; just a few basic tools and a passion for delicious homemade treats.

A freshly baked fruit cocktail cake, generously covered in a rich coconut pecan frosting, sits in a 9x13 baking dish. A few slices have been removed, with a spatula resting nearby, inviting you to take a piece. — This moist fruit cocktail cake, topped with its signature coconut pecan frosting, is a crowd-pleaser for any occasion.

One of the best qualities of fruit cocktail cake is its ability to improve with time; it’s often even better the next day, allowing the flavors to meld beautifully. Serve it warmed for a cozy treat, chilled for a refreshing dessert, or simply at room temperature – you truly can’t go wrong. Its versatility makes it the ultimate dessert to bring along to a potluck, a lively family reunion, a church event, or simply to enjoy as a comforting snack at home. It travels well and always earns rave reviews.

Looking for more foolproof, old-fashioned recipes that evoke a sense of nostalgia? Be sure to try my Strawberry Pretzel Salad, a refreshing and delightful treat perfect for spring and summer gatherings. Or, how about whipping up a batch of classic Old Fashioned Peanut Butter Cookies for the next bake sale? They’re guaranteed to disappear quickly! But for now, let’s dive into making this wonderful vintage fruit cocktail cake and create some new memories.

Key Ingredients for Your Fruit Cocktail Cake

This section provides detailed notes on each ingredient, including their purpose and convenient substitution options. For precise measurements, the full ingredient list, and comprehensive instructions, please refer to the printable recipe card located at the very end of this post.

A collection of ingredients neatly arranged for baking a fruit cocktail cake, including flour, sugars, eggs, canned fruit cocktail, butter, and pecans. — Simple, wholesome ingredients come together to create this timeless dessert.

Cake Ingredients:

All-Purpose Flour — This forms the structural base of our cake. We recommend using good quality all-purpose flour for the best results. If you happen to be using self-rising flour, remember to omit both the baking soda and salt from the recipe, as these leavening agents are already incorporated into self-rising flour.
Granulated Sugar — Essential for sweetening the cake and contributing to its tender texture. You have the flexibility to use entirely brown sugar if you prefer a deeper, more molasses-rich flavor profile throughout the cake.
Brown Sugar — Specifically, light brown sugar is used here to impart a subtle, delightful molasses flavor and extra moisture to the cake. Dark brown sugar can also be used for an even more pronounced caramel-like note, if that’s your preference.
Baking Soda — A crucial leavening agent when using all-purpose flour. It reacts with the acidic components in the fruit cocktail syrup to help the cake rise beautifully, resulting in a light and airy texture.
Salt — More than just for seasoning, salt plays a vital role in baking. It balances the sweetness, enhances all the other flavors, and reacts synergistically with the baking soda to further aid in the cake’s leavening process.
Vanilla Extract — Pure vanilla extract is a must for adding that warm, sweet, and comforting vanilla aroma and flavor that rounds out the cake’s profile so well. Don’t skimp on quality here!
Eggs — You’ll need two large eggs, which are essential for providing structure, moisture, and richness to the baked good. For those with egg-free dietary needs, unsweetened applesauce can be a suitable substitute; use 1/4 cup of applesauce per egg.
Fruit Cocktail — This is the star ingredient! It’s vital to grab a 15-ounce can of fruit cocktail packed in *heavy syrup*, not the kind in fruit juices. The heavy syrup is absolutely crucial to the cake’s moisture, texture, and overall deliciousness, as it integrates directly into the batter during the baking process. Do not drain the fruit cocktail; the syrup is part of the recipe.
Shredded Coconut — We typically use sweetened shredded coconut to enhance the cake’s tropical sweetness and add a wonderful chewy texture. If you prefer to reduce the overall sweetness a bit, unsweetened shredded coconut works perfectly fine as well.

Frosting Ingredients:

Unsalted Butter — For the most delicious, rich frosting, always opt for real unsalted butter (margarine is not recommended). Don’t worry about softening it beforehand; it will be melted and cooked along with the sugar and evaporated milk.
Granulated Sugar — Provides the necessary sweetness and helps create the glossy, glazy texture of this cooked frosting.
Evaporated Milk — This is key to making the frosting incredibly creamy, smooth, and utterly delicious. Its concentrated form gives the frosting a depth of flavor and luscious consistency.
Vanilla Extract — Pure vanilla extract enriches the frosting with its signature sweet and aromatic notes, complementing the coconut and pecans beautifully.
Pecans — Finely chopped pecans are absolutely divine when paired with this creamy glaze, adding a fantastic nutty flavor and satisfying crunch. If pecans aren’t your favorite, chopped walnuts make an excellent substitute. For an extra boost of flavor, consider toasting them lightly before adding them to the frosting.
Shredded Coconut — Yes, you need even more coconut for the frosting! It contributes additional sweetness, provides a lovely texture, and makes the topping look incredibly inviting and festive on top of the cake.

Essential Equipment You’ll Need

Gathering your tools before you start baking ensures a smooth and enjoyable process. Here’s what you’ll need for this fruit cocktail cake:

Large Mixing Bowl: For combining your cake batter ingredients.
9×13 Inch Cake Pan: The perfect size for this sheet cake, allowing for even baking and easy serving.
2-Quart Saucepan: Essential for cooking the delicious coconut pecan frosting.
Whisk: Ideal for thoroughly blending dry ingredients and initially combining wet ingredients for the cake.
Wire Rack: Crucial for cooling your cake evenly and allowing air circulation to prevent sogginess.
Wooden Spoon or Spatula: Great for gently folding in the coconut and stirring the frosting.

How to Make This Delicious Canned Fruit Cocktail Cake

Follow these easy step-by-step instructions, complete with helpful photos, to create your perfect fruit cocktail cake. For the full, printable recipe card with exact measurements, scroll down to the end of this post.

Step 1: Prepare Your Oven and Pan. Begin by setting your oven to preheat at 350°F (175°C). While the oven is heating, lightly spray a 9×13 inch cake pan generously with non-stick cooking spray, ensuring all sides are covered to prevent sticking. Set the prepared pan aside.

Step 2: Combine Dry Cake Ingredients. In a large mixing bowl, whisk together all the dry ingredients for the cake: the all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt. Whisking them thoroughly ensures they are well combined and evenly distributed, which is crucial for uniform leavening.

A glass bowl containing dry cake ingredients (flour, sugars, baking soda, salt) with a whisk ready to combine them. — Ensure your dry ingredients are perfectly blended for a consistent cake texture.

Step 3: Incorporate Wet Ingredients. Add the wet ingredients to the bowl containing your dry mixture: the vanilla extract, beaten eggs, and the entire can of fruit cocktail, *including* its heavy syrup (do not drain!). Using a sturdy spoon or whisk, stir everything together until it is just combined and completely blended. Be careful not to overmix; overmixing can lead to a tougher cake.

Wet ingredients, including fruit cocktail with syrup, eggs, and vanilla, being added to the bowl of dry ingredients for the cake batter. — The undrained fruit cocktail is crucial for the cake’s moisture and flavor.

Step 4: Fold in Coconut. With a gentle hand, carefully fold the shredded coconut into the cake batter. Use a spatula or wooden spoon to ensure the coconut is evenly distributed without deflating the batter. This step adds both flavor and that signature chewy texture to the cake.

Sweetened shredded coconut being gently folded into the fruit cocktail cake batter in a mixing bowl. — Gently fold in the coconut to maintain the cake’s light texture.

Step 5: Bake the Cake. Pour the prepared batter evenly into the greased 9×13 inch baking dish, spreading it out to reach all corners. Bake in the preheated oven for approximately 30 minutes. To check for doneness, insert a clean toothpick into the center of the cake; it should come out clean or with only a few moist crumbs attached. The cake should also be golden brown on top.

The fruit cocktail cake batter spread evenly in a greased 9x13 inch baking dish, ready for baking. — Distribute the batter evenly for consistent baking results.

Step 6: Cool the Cake. Once baked, carefully remove the cake from the oven. Place the entire baking dish onto a wire rack to begin cooling. While the cake doesn’t need to be completely cold, it should be warm when you apply the frosting, so proceed to the next step while it’s still slightly warm to the touch.

A freshly baked fruit cocktail cake, golden brown and still in its baking pan, resting on a wire rack to cool. — Allow the cake to cool slightly on a wire rack before frosting.

Step 7: Prepare the Luscious Frosting. In a 2-quart saucepan, combine the unsalted butter, granulated sugar, and evaporated milk. Place the saucepan over medium heat and bring the mixture to a full boil, stirring frequently to prevent scorching. Once boiling, continue to cook and stir for exactly two minutes. This specific boiling time is crucial for the frosting’s texture. Remove the saucepan from the heat, then stir in the vanilla extract. Finally, add the chopped pecans and shredded coconut, stirring just until they are evenly combined into the warm, rich glaze.

The warm coconut pecan frosting mixture in a saucepan, with shredded coconut and chopped pecans freshly stirred in, ready to be poured over the cake. — The rich coconut pecan frosting, ready to transform your cake.

Step 8: Frost the Warm Cake. While the cake is still warm (but not piping hot), carefully pour the hot frosting evenly over its top. Use a spatula or the back of a spoon to spread the glaze smoothly across the entire surface, ensuring it reaches the edges. The warmth of the cake will help the frosting settle beautifully.

The warm coconut pecan frosting being poured and spread evenly over the top of the fruit cocktail cake in its baking dish. — Pour the hot frosting over the warm cake for a perfect finish.

Step 9: Cool and Chill. Allow the cake to cool completely to room temperature, which will take approximately 2-3 hours. This step is important for the frosting to set properly. Once cooled, cover the cake tightly with plastic wrap or transfer it to an airtight container and refrigerate until ready to serve. Chilling the cake helps the flavors deepen and makes it even more delicious.

A freshly frosted fruit cocktail cake with coconut pecan frosting, sitting in a rectangular baking dish, completely cooled and ready for chilling. — Chill your cake for several hours or overnight to enhance its flavor and texture.

Step 10: Slice and Serve. When you’re ready to enjoy, slice the chilled cake into squares. For an extra touch of indulgence, serve it topped with a dollop of whipped cream, an additional sprinkle of shredded coconut, more chopped pecans, and/or a bright red maraschino cherry. These garnishes not only add visual appeal but also enhance the overall flavor experience.

A spatula carefully lifting a perfect square slice of fruit cocktail cake, covered in coconut pecan frosting, out of the baking pan. — Effortlessly serve perfect slices of this delightful fruit cocktail cake.

Versatile Serving Suggestions

The beauty of this fruit cocktail coconut cake lies in its incredible versatility when it comes to serving temperature. You can enjoy it delightfully chilled straight from the refrigerator, pleasantly at room temperature for a softer bite, or even gently warmed up for a truly comforting experience. It’s truly great any way you slice it (pun absolutely intended!). Pour yourself a fresh cup of coffee or a glass of iced tea and savor every generous slice.

While the cake is undeniably delicious just as it is, feel free to elevate your serving with a few simple additions. A generous dollop of homemade whipped cream adds a luxurious creaminess, while an extra sprinkle of shredded coconut or more chopped pecans can boost both texture and flavor. And for a classic touch that brightens every plate, a couple of vibrant maraschino cherries are always a welcome garnish. For those who adore a warm dessert, serving it with a scoop of creamy vanilla ice cream or a side of rich custard is an absolute dream combination. Yum!

Storage and Freezing Guidelines

Ensuring your delicious old-fashioned fruit cocktail cake stays fresh and flavorful is simple with these storage tips:

Refrigerator: To maintain its freshness and moist texture, keep this fruit cocktail cake tightly covered with plastic wrap or stored in an airtight container in the refrigerator. It will remain wonderfully fresh and delicious for up to 3 to 4 days. Chilling also helps the flavors meld beautifully.

Freezer: This easy cake recipe is also freezer-friendly, allowing you to enjoy it much later! You can freeze the cake, either whole or in individual slices, for up to 3 months or even longer if properly prepared. Make sure it’s tightly wrapped first in plastic wrap, then in aluminum foil, or sealed securely in a freezer-safe container. This multi-layer wrapping is key to preventing freezer burn and preserving its moisture and flavor.

Thawing: When you’re ready to enjoy your frozen cake, simply transfer cake slices or the whole cake to the refrigerator and allow it to thaw overnight. Once thawed, if you prefer your vintage 1960s fruit cocktail cake warm, you can gently heat individual slices in the microwave for about 20-30 seconds until warmed through. Alternatively, a quick warm-up in a toaster oven can also work beautifully.

Expert Fruit Cocktail Cake Recipe Tips and Tricks

No Mixer Needed: This isn’t a recipe that requires heavy machinery! Ditch the electric hand mixer or stand mixer for this fruit cake recipe. In fact, over-mixing the ingredients with an electric mixer can sometimes lead to a denser, tougher cake. Simply use your trusty whisk or a sturdy wooden spoon and a little elbow grease to achieve the perfect, moist texture this cake is known for!
Toast Your Pecans for Enhanced Flavor: To truly elevate the nutty flavor in both the cake and frosting, take a few extra minutes to toast your pecans. Spread them in a single layer on a baking sheet and bake in a 350°F (175°C) oven for about 7 to 10 minutes, or until fragrant. Watch them very carefully, as nuts can go from perfectly toasted to burnt very quickly. Let them cool before chopping and adding to the recipe.
Adjust Baking Time for Dark Pans: If you are using a dark-colored cake pan, you might need to reduce the cooking time by approximately 5 minutes. Dark pans absorb more heat and can cause baked goods to brown faster. Begin checking for doneness with a toothpick around 25 minutes into baking.
Frost While Warm for a Glaze Finish: The key to the unique texture of this frosting is to pour it over the cake while the cake is still warm. This isn’t a thick, fluffy frosting but rather a luscious, rich glaze packed with coconut and pecans that soaks slightly into the cake. Spread it evenly to cover the top, then allow both the cake and frosting to finish cooling together for the perfect set.
Room Temperature Eggs: For better emulsification and a more uniform cake batter, allow your eggs to come to room temperature before mixing them in. Simply take them out of the refrigerator about 30 minutes to an hour before you start baking.
Don’t Overbake: Overbaking is the enemy of a moist cake. Start checking for doneness at the minimum suggested time. The toothpick test is your best friend here!

A single slice of fruit cocktail cake on a white plate, elegantly topped with a whole pecan. The texture and rich frosting are clearly visible, promising a delicious bite. — Every bite of this vintage fruit cocktail cake is a taste of home.

Creative Additions and Delicious Variations

This fruit cocktail cake is wonderfully adaptable, allowing for several delicious tweaks to suit your preferences or dietary needs:

Introduce Grated Carrots: For an added layer of sweetness, moisture, and a subtle earthy flavor, consider folding in about 1/2 to 1 cup of finely grated carrots into the cake batter. The sweetness of carrots harmonizes beautifully with the fruit cocktail. This can also serve as a delightful substitute if you’re not a fan of coconut in the cake itself.
Go Egg-less: If you or your guests require an egg-free dessert, it’s simple to omit the eggs. Replace each egg with 1/4 cup of unsweetened applesauce. This substitution maintains the cake’s moisture and binds the ingredients effectively.
Use All Granulated Sugar in the Cake Batter: While the combination of granulated and brown sugar offers a nuanced flavor, you can certainly substitute the brown sugar with an equal amount of additional granulated sugar if you prefer a simpler, classic sweet profile.
Swap Out the Nuts: Not keen on pecans? No problem at all! Chopped walnuts are a fantastic alternative, offering a slightly different but equally delicious nutty crunch. You could also try chopped almonds or even skip nuts entirely if there are allergies.
Boost Spice with Cinnamon: For a warmer, cozier flavor, add 1 teaspoon of ground cinnamon to the dry ingredients. This spice complements the fruit and brown sugar wonderfully.
Add a Citrus Zest: A teaspoon of orange or lemon zest folded into the batter can brighten the cake’s flavors and add a refreshing hint of citrus.

Homemade Fruit Cocktail Cake FAQ

Can I make fruit cocktail cake without coconut?

Absolutely, you can! While shredded coconut is a traditional ingredient in most fruit cocktail cake recipes, it’s completely fine to omit it if it’s not to your taste or if you have an allergy. You can leave it out of both the cake batter and the frosting without significantly altering the cake’s core structure or moisture. The cake will still be wonderfully moist and flavorful from the fruit cocktail and pecans.

Can I use fruit cocktail in juice instead of heavy syrup?

Unfortunately, for this particular recipe, it’s not recommended to use fruit cocktail packed in juice. The recipe specifically calls for fruit cocktail in heavy syrup, and it goes into the batter undrained. The heavy syrup plays a critical role in providing the essential moisture and contributing to the unique, tender texture of this cake. Fruit cocktail in juice simply won’t yield the same results in terms of moisture and sweetness, potentially leading to a drier or less flavorful cake.

Do I have to refrigerate fruit cocktail cake?

While some people enjoy fruit cocktail cake at room temperature, especially for a day or two, I (and many others) prefer it kept in the refrigerator. The rich, moist frosting, containing evaporated milk and butter, benefits from chilling to set properly and maintain its best consistency. Refrigerating also prolongs the cake’s freshness and enhances its overall flavor profile as the ingredients meld together. For optimal taste and safety, especially in warmer climates, storing it in the fridge tightly covered is your best bet.

Can I use box cake mix instead of making this from scratch?

You might be able to adapt a yellow cake mix to create a similar dessert, but honestly, why would you want to? This particular fruit cocktail cake recipe is incredibly forgiving and truly easy to make from scratch. It doesn’t demand hours of effort or the use of heavy-duty kitchen equipment like a stand mixer. You’ll only spend a few minutes combining the simple ingredients to get the batter ready. The extra effort to make it from scratch is absolutely worth it for the superior flavor, texture, and the undeniable charm of a homemade vintage dessert!

What does a “clean toothpick” mean when baking?

When a recipe says to insert a toothpick into the center of the cake and it should come out “clean,” it means that the cake is fully baked. If the toothpick has wet batter clinging to it, the cake needs more time in the oven. A few moist crumbs are generally acceptable, as this often indicates a perfectly moist cake without being undercooked. Avoid baking until the toothpick is completely dry with no crumbs, as this can result in a dry cake.

Multiple slices of fruit cocktail coconut cake on white plates, alongside the remaining cake in the baking pan, showcasing its appealing presentation. — This fruit cocktail cake is a delightful dessert for sharing and enjoying.

More Irresistible Vintage Dessert Recipes

If you’ve loved this journey back to classic baking, explore more of these timeless dessert recipes:

Old-fashioned Crazy Cake
Watergate Salad
Old-Fashioned Gingerbread Cake
Classic Angel Food Cake
No-Bake Chocolate Peanut Butter Cookies
Old-Fashioned Buttermilk Doughnuts

Recipe

Slice of fruit cocktail cake topped with pecan coconut frosting.

Recipe

5 from 3 votes

Fruit Cocktail Cake

Author: Jaclyn

Prep:
10 minutes

Cook:
35 minutes

Total:
45 minutes

A total blast from the past, this easy fruit cocktail cake recipe is delicious nostalgia in every bite. You’ll love the combination of sweet coconut, crunchy pecans, and classic fruit cocktail.

Servings:
16 servings

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Ingredients

For the cake:

▢ 2 cups all-purpose flour
▢ 1 ½ cups granulated sugar
▢ ¼ cup light brown sugar
▢ 2 teaspoons baking soda
▢ 1 teaspoon salt
▢ 2 large eggs beaten
▢ 1 teaspoon vanilla extract
▢ 1 15 ounce can fruit cocktail in heavy syrup, not drained
▢ ¼ cup shredded coconut

For the frosting:

▢ ½ cup unsalted butter
▢ ¾ cup granulated sugar
▢ ½ cup evaporated milk
▢ 1 teaspoon vanilla extract
▢ ¾ cup chopped pecans
▢ ½ cup coconut

Instructions

Preheat the oven to 350°F (175°C). Coat a 9×13 inch baking dish generously with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt until well combined.
To the bowl, add the undrained fruit cocktail (with its heavy syrup), beaten eggs, and vanilla extract. Stir everything together until it is completely blended, being careful not to overmix.
Gently fold in the shredded coconut until evenly distributed.
Transfer the cake batter to the prepared baking dish, spreading it evenly across the bottom. Bake for 30 minutes, or until a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the cake from the oven and place it on a wire rack to cool slightly while you prepare the frosting.
For the frosting, combine the unsalted butter, granulated sugar, and evaporated milk in a 2-quart saucepan. Bring the mixture to a full rolling boil over medium heat, stirring frequently. Continue to boil for exactly two minutes. Remove the frosting from the heat and stir in the vanilla extract. Then, add the chopped pecans and shredded coconut, stirring just until everything is mixed.
While the cake is still warm, carefully pour the hot frosting evenly over the top, spreading it to cover the entire surface.
Allow the cake to cool completely to room temperature (about 2-3 hours) for the frosting to set. Then, cover the cake and refrigerate overnight for best results.
Slice the chilled cake and serve. Garnish with whipped cream, additional coconut, chopped pecans, and/or a maraschino cherry, if desired, for an extra special touch.

Nutrition

Serving: 1g | Calories: 327kcal

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