Fruit Cocktail Cake Recipe
Maybe one of the easiest desert recipes to make, this Fruit Cocktail Cake recipe is my go-to when I’m time crunched or just don’t feel like spending a ton of time baking.
Fruit Cocktail Cake
Proving the name is wrong, here’s one incredible Carrot Cake that will change the minds of anyone that doesn’t care for this type of cake. Even pumpkin fans will fall for this Pumpkin Bundt Cake.
Don’t let the name ‘Fruit Cocktail’ project images of traditional Christmas Fruit Cake though I detest that stuff, this is not that stuff.
This AMAZING Fruit Cocktail Dump Cake is moist, sweet and best served warm. It’s sweet and moist with a bit of crunch thanks to the sugary topping.
Without question, it is one of the best recipes when it comes to desserts. Both for the ease and taste.
In fact, this could very well be one of my top 5 favourite cake recipes ever. Plus, I recently discovered that it is a traditional and classic cake recipe, go figure!
This old fashioned fruit cocktail cake is like Grandma’s Cake, traditional, simple and incredible in taste. It was definitely a cake developed in simpler times.
I can literally make this delicious cake in a matter of minutes. This is another bonus, it whips up super fast. The best fruit cake without extra effort.
Once you taste this cake though, you’ll know why I’ve made it time and again. This cake made with fruit cocktail is one of the easiest dump and bake cakes I’ve ever made.
Ingredients to Make Fruit Cocktail Cake
You’ll need the following simple ingredients to make this fruit cocktail dump cake. The full detailed instructions for this moist cake are on the printable recipe card below.
Cake Ingredients and Topping
- can of Fruit Cocktail, undrained (I use del monte fruit cocktail)
- White Sugar / Granulated Sugar
- All Purpose Flour
- Baking Soda
- Brown Sugar
- Whipped Topping
How to Make Fruit Cocktail Cake
I absolutely love that this recipe only has common ingredients in it, so chances are I always have everything in my pantry. It’s truly a no-fuss recipe and our personal favorite.
Every time I make this simple cake I think of how I can literally grab the recipe and get it in the oven within 5 minutes.
It’s a dump and bake recipe using 1 large bowl, just like our Easy Peach Dump Cake recipe.
Trust me, it’s that easy!
Add all ingredients but the Brown Sugar in a large mixing bowl and mix to combine. You do not drain the canned fruit cocktail, pour it in along with the fruit juices.
Pour cake batter into a greased square pan (cake pan) which has been prepared with nonstick cooking spray. Sprinkle the brown sugar on top of the cake.
Bake at 350 degrees for 45 min to 1 hr. It is done when the edges are a golden brown and a fork comes out clean when inserted into the middle of the cake.
Serve warm with a dollop of whipped topping or ice cream.
I love this cake with cool whip, though you can serve with vanilla ice cream as well. The sweet creamy topping adds a wonderful touch to a warm cake.
Storage and Leftovers
If you have leftovers of this amazing cake, they can be covered with plastic wrap or placed into an airtight container. I like to use airtight food storage containers.
This cake stores well at room temperature for 4 days. Leftovers can be enjoyed at room temperature or rewarmed slightly.
This easy cake recipe is among the family favorites. Serve it up for dessert or invite your friends for coffee. It’s one of those go-to’s when time-crunched for sure.
One of my daughters requested this for her birthday one year, and that didn’t but did surprise me.
I’m happy this old fashioned fruit cocktail cake recipe has made such a lasting impression on those who’ve tried it. Grandma’s Fruit Cocktail Cake is still beloved to this day.
For best results, this sweet cake is dolloped with cold whipped topping – perfection! Don’t skip this part, because, whip cream! YUM! Or, you can easily swap that out and enjoy it with some ice cream!
Fruit Cocktail Cake
Maybe one of the easiest desert recipes to make, Fruit Cocktail Cake is has amazing taste, moist, sweet and best served warm with whipped cream.
- 1 can Fruit Cocktail, undrained
- 1 cup Sugar
- 1 cup Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 beaten Egg
- 1/2 cup Brown Sugar
- Whipped Topping
- Add all ingredients but the Brown Sugar in a bowl and mix.
- Pour into a greased 9x9 square baking pan and sprinkle the brown sugar on top
- Bake at 350 for 45 min to 1 hr
- Serve warm with a dollop of whipped topping
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 213Cholesterol: 20mgSodium: 460mgCarbohydrates: 50gSugar: 38gProtein: 2g
Great recipe; sounds yummy and, more importantly, easy! Thanks for sharing!
Oh it’s so good!! Mmmm!
Sounds great.. and easy! Love it! 🙂
This sounds wonderful, and so easy. I love it, and just added fruit cocktail to my shopping list. I can’t wait to test it out!
My Grandmother makes a recipe like this all the time. You are right, really good stuff!
I love fruit + cake = MINE!
So fun n refreshing ~ perfect for a pool party 🙂 Love the pictures!
Thank-you for this. I needed a quick dessert!
At first I though “She forgot to list all the ingredients and the directions!”. I find the best recipes are the ones that are the simplest. Thanks for sharing, def will give it a try.
I know Shannon! I second guess myself each time I make it, and pull out my recipe card. I ALWAYS say to myself, “thats it, it’s not gonna change!” lol
So very easy and simple, Huge on taste!
Love it! This seems like a twist on the “cuppa cuppa cuppa” cake from Steel Magnolias, which I’ve made many times. Next time, I’ll try your version. Thanks for the idea!
This is an amazing way to use fruit cocktail!
Thanks for the recipe!
Will have to try making this since I have some fruit cocktail in the cupboard right now and love that it is easy to make!
I have to try this…looks so easy!
This sounds a lot easier then other fruit cake recipes I have seen
Another one of your recipes that I have printed. Thanks for sharing these simple yet tasty recipes, my kind of baking 🙂
What size can of fruit cocktail should be used???
I use the small, standard can myself
Hi – If I want to double this recipe ( fruit cocktail cake) what size pan would I use? Same temperature? How long of time?? Thanks very much. Sue
If you double, I’d say the 9×13 would be great. As long as it’s not too deep, I’d maybe increase bake time by 4 minutes, yet maybe check the middle to make sure. 🙂
Instead of whipped cream, I serve it warm with Vanilla ice cream.
This is the second time in 2 weeks that I am making this cake. I love how simple and quick it is. I really like this cake. This time I am grating a bit of fresh nutmeg on top of the brown sugar topping. Thanks for this recipe!!!
We love this one too, for years. So easy, right?
Thank you for coming back to comment. Happy New Year!
I really think you need to omit the storage of leftovers!! My cake is gone as quick as I make it. Anybody that is uncertain about this recipe please try it. My 3rd time in as many weeks baking this cake.