The Easiest Fruit Cocktail Cake Recipe You’ll Ever Want or Can Make – Beauty Cooks Kisses

If you’re looking for one of the easiest cakes ever that is so moist and delicious it will disappear in minutes then you’ve come to the right place. This fruit cocktail cake recipe is a true winner on all fronts. What makes it so amazing? For starters, you don’t need a mixer, and there’s no creaming of butter and sugar required. You just mix the cake batter ingredients in a single bowl, pour it into the pan, and then add the topping right on top before baking. This is a must-try recipe for anyone who wants to make a fantastic cake with minimal effort.

Fruit Cocktail Cake Recipe

This recipe is so simple that you’ll have it mixed up and in the oven in less than 10 minutes. The secret to its incredible flavor and texture lies in the can of fruit cocktail, which not only provides moisture but also adds wonderful fruity sweetness.

Ingredients

Cake Batter

2 cups of sifted flour
1 cup of sugar
½ teaspoon of baking soda, leveled
1 can (15-oz.) fruit cocktail (do not drain; reserve all the juice)
1 slightly beaten large egg
½ cup of canola oil
1 teaspoon of vanilla extract

Topping

¾ cup of brown sugar (light or dark), firmly packed
¾ cup of grated coconut
¾ cup of chopped walnuts or pecans

Instructions

1. Prepare the Pan: Preheat your oven to 350-degrees. Thoroughly grease a 9 x 13-inch baking pan.
2. Mix the Batter: In a large bowl, combine the sifted flour, sugar, and baking soda. Add the undrained fruit cocktail, beaten egg, canola oil, and vanilla. Stir everything together just until it’s well-combined.
3. Pour and Add Topping: Pour the cake batter into your greased pan, spreading it out evenly. In a separate bowl, mix the brown sugar, grated coconut, and chopped nuts for the topping. Sprinkle this mixture evenly over the top of the cake batter.
4. Bake: Place the pan in your preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
5. Enjoy: Let the cake cool for a few minutes before serving. It’s delicious warm or at room temperature.

What Makes This Fruit Cocktail Cake So Special?

This isn’t just another cake recipe; it’s a throwback to a time. The magic of my cake lies in its uncomplicated preparation and a few unique qualities. Unlike many traditional cakes, there’s no need to pull out your stand mixer or cream butter and sugar together, which is a real time saver. This is a true “one-bowl” wonder, making it one of the easiest cakes you’ll ever bake. Furthermore, the entire can of fruit cocktail, including all the juice, is the secret ingredient that provides all the incredible moisture, giving the cake a wonderful tender, melt-in-your-mouth texture.

What makes this an outstanding recipe is how it balances classic flavor with smart, modern touches. My version of this old-fashioned cake uses canola oil instead of melted butter, making it a bit healthier while still being utterly scrumptious. You also have the flexibility to reduce the brown sugar to just one half cups in the topping without sacrificing any of the delicious, caramelized flavor. It’s a simple recipe that delivers truly impressive and foolproof results.

Serving and Storage

This fruit cocktail cake is delicious served warm, fresh from the oven. While its crunchy topping is an indulgent treat all on its own, you can always serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadent sweetness. The cake is also fantastic at room temperature, making it a perfect dessert to serve for any occasion.

To store any leftovers of this no mixer cake recipe, simply place them in an airtight container where the cake will stay moist and fresh for up to three days on the counter. If you want to have a quick and convenient sweet fix, you can freeze cut pieces. Just individually wrap each slice in wax paper and store them in a freezer-safe zip-top bag. They’ll be ready whenever you need them!

Enjoy This Simple and Delicious Cake

I hope you enjoy this easy and delicious fruit cocktail cake recipe as much as we do. It’s a real find, no-fuss dessert that proves you don’t need fancy equipment to create something really special. The combination of its incredible moisture, tender crumb, and that irresistible crunchy topping makes it a favorite for all ages.

Give my one bowl cake recipe a try, and I’m sure it will become a go to recipe in your kitchen. If you have any questions or just want to share your experience, be sure to leave a comment below! You also should taste my healthy fruitcake with oil and citrus, which always gets me compliments and demands for the recipe.

This fruit cocktail cake recipe is so simple that you’ll have it mixed up and in the oven in less than 10 minutes. The magic is addition of the can of fruit cocktail, which keeps the cake incredibly moist without any extra effort.

Course:

Dessert

Cuisine:

American

Keyword:

coconuts, fruit cake, fruit cocktail cake recipe, quick cake, walnuts

Author: Mary Balandiat

• Cake Batter:
• 2
  cups
  of sifted flour
• 1
  cup
  of sugar
• ½
  teaspoon
  of baking soda
  leveled
• 1
  can
  15-oz. fruit cocktail (do not drain; reserve all the juice)
• 1
  slightly beaten large egg
• ½
  cup
  of canola oil
• 1
  teaspoon
  of vanilla extract
• Topping:
• ¾
  cup
  of brown sugar
  light or dark, firmly packed
• ¾
  cup
  of grated coconut
• ¾
  cup
  of chopped walnuts or pecans

1. Prepare the Pan: Preheat your oven to 350-degrees. Thoroughly grease a 9 x 13-inch baking pan.

2. Mix the Batter: In a large bowl, combine the sifted flour, sugar, and baking soda. Add the undrained fruit cocktail, beaten egg, canola oil, and vanilla. Stir everything together just until it’s well-combined.

3. Pour and Add Topping: Pour the cake batter into your greased pan, spreading it out evenly. In a separate bowl, mix the brown sugar, grated coconut, and chopped nuts for the topping. Sprinkle this mixture evenly over the top of the cake batter.

4. Bake: Place the pan in your preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

5. Enjoy: Let the cake cool for a few minutes before serving. It’s delicious warm or at room temperature.