Easy Fruit Cocktail Cake With Self Rising Flour

This old-fashioned fruit cocktail cake recipe is made from scratch. With a delicious coconut and pecan sauce that soaks into the cake, it's so rich and moist you won't be able to resist bite after bite.

I love and adore this old-fashioned fruit cocktail cake with sauce. This is another one of those long-ago recipes that we've been making in my family for as long as I can remember.

It's easy to see why! Made from scratch, the ingredients in our easy fruit cocktail cake recipe are simple shelf-stables and the recipe itself is not fussy at all. But the fruit cocktail cake combined with the coconut and pecan-flavored buttery sauce is perfection. The sauce soaks into the cake for a rich, moist, and flavorful bite every time. It's honestly a very unique flavor, unlike anything you've ever had! Once you give it a try, I know you'll definitely make this again.

Recipe Ingredients

Cake

• Self-rising flour
• Vanilla extract
• White sugar
• Eggs
• A can of undrained fruit cocktail in heavy syrup

Sauce

• Butter or margarine
• Shredded coconut flakes
• Sugar
• Vanilla extract
• Evaporated milk
• Chopped pecans

How To Make Fruit Cocktail Cake

To make the for this , you're going to "dump" all the in a mixing bowl: eggs, , , ( and all), and .

Mix on low speed until well blended. Scrape down sides and mix again for about another minute.

Spray a 9×13-inch pan with nonstick cooking spray and pour batter into the pan.

Bake at 350 degrees for 45 minutes or until golden brown.

Instructions for the Fruit Cocktail Cake Topping

Place evaporated milk, pecans, butter, sugar, more vanilla, and sweetened flaked coconut in a medium to large saucepot.

Stir.

Bring to a boil, while stirring, over medium heat.

Keep boiling for one to two minutes.

This icing will remain pretty runny, which will be great when you pour it over your hot cake and it soaks all in.

Take the hot cake out of the oven.

Pour the hot topping over the hot cake, spreading as you pour.

TIP: Work fast now because this is going to immediately soak down into the cake and you don't want the coconut to be concentrated in one area and completely absent in the other. Spreading the topping as you pour will help avoid this problem.

Now it's time to take a bit of your delicious dessert creation!

Storage

• You can store leftovers, covered, at room temperature or in the fridge for up to 3 days.
• You can also freeze the cake in an airtight container for up to a year. Thaw in the fridge before enjoying cold or reheat quickly in the microwave.

Recipe Notes

• You can serve your cake warm, cold, or at room temperature. Personally, I love this cake any way you can give it to me!
• If you want to go the extra step, serve your cake slice with a dollop of whipped cream or a scoop of vanilla ice cream and a maraschino cherry on top.
• If you prefer, you can use toasted fresh coconut flakes in the sauce instead.
• You can also substitute the pecans for .

Recipe FAQs

Can I use different fruit in this fruit cocktail cake recipe?

If you prefer, you can use canned peach slices or canned pineapple instead.

Can I make this cake in advance?

Yes, you can make this cake in advance and store it at room temperature for up to 3 days.

You may also enjoy these other fruit cake recipes:

Fruit Cocktail Pie

Pineapple Upside Down Cake (Super Moist)

Fruitcake Bar Cookies

Peach Dump Cake Recipe (3 Ingredients Only)

Icebox Fruitcake

Cherry Pineapple Dump Cake

Fruit Cocktail Cake

This super moist old-fashioned fruit cocktail cake recipe is made from scratch and a total crowd pleaser. It's simple, easy to make, and never disappoints.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Dessert

Cuisine: American

Keyword: fruit

Servings: 4

Calories: 138 kcal

Cake

• 2 cups self-rising flour
• 1 can fruit cocktail 15 ounces, undrained
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar

Sauce

• 1/2 cup butter or margarine
• 1 1/2 cups sweetened coconut flakes
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 cup evaporated milk
• 1 cup chopped pecans

• Preheat oven to 350. Spray a 9x13 baking dish with cooking spray and set aside.

• In a large mixing bowl, place all the cake ingredients and beat at low speed until blended. Scrape down sides and beat again at low speed for one minute more. Pour the cake batter into the prepared pan.

  2 cups self-rising flour, 1 can fruit cocktail, 2 eggs, 1 teaspoon vanilla extract, 1 1/2 cups sugar

• Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

• While the cake is baking, combine all the sauce ingredients in a medium-sized saucepan. Place over medium heat and bring to a boil, stirring constantly. Once the mixture is boiling, continue stirring and boil for 1-2 minutes.

  1 1/2 cups sweetened coconut flakes, 1 cup sugar, 1 teaspoon vanilla extract, 1 cup evaporated milk, 1 cup chopped pecans, 1/2 cup butter or margarine

• Pour the sauce over the hot cake and quickly spread it with a spatula for even coverage.

Please note that this recipe calls for self-rising flour in order to rise.

Calories: 138 kcal

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Source: https://www.southernplate.com/fruit-cocktail-cake/

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