Fruit Cocktail Cake

When I think of a Fruit Cocktail Cake, I think of an old fashioned, “take to a church potluck” cake. This cake has been around as long as we can remember. Lisa’s mother-in-law is known to bring this cake to family get togethers and it is quickly devoured!

When trying to come up with ideas to take to a church function this past week, I immediately thought of this cake and set about making 5 cakes! The result? The cakes were devoured! I received many requests for the recipe and had several older ladies tell me, “Oh, I remember this cake…I used to make it…it is SO GOOD!”.

A can of Fruit Cocktail is blended into the cake batter and baked. The icing is a gooey coconut pecan icing that soaks into the cake making it extremely moist. It is hard to decide if it is better served warm, just as soon as the warm icing is poured over the top of the cake, or if it is better the next day where the flavors have had time to combine…it is hard to say as the cake never lasts with our big crowd more than one day!

Cake Ingredients:
2 cups Self-Rising Flour
2 large Eggs
1 teaspoon Homemade Vanilla
1 1/2 cups Sugar
1 (15 ounce) can Fruit Cocktail in Heavy Syrup, undrained

Icing Ingredients:
1 stick Unsalted Butter
1 cup Sweetened Coconut Flakes
1 cup Sugar
1 teaspoon Homemade Vanilla
1 cup Evaporated Milk
1 cup Chopped Pecans

Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.

In a mixing bowl add the first 4 cake ingredients.

Add a can of Fruit Cocktail.

Gently mix as you want the fruit to remain chunky.

Pour cake batter into a 13X9 baking dish.

With a wooden spoon or spatula, spread cake batter evenly in your pan.

Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Take a fork and poke several holes in the cake to allow the Icing to seep into the cake.

Combine all icing ingredients in a saucepan and heat on the stove, stirring constantly, until mixture boils for 1 minute.

Remove from stove and pour mixture over the top of the warm cake. This icing is so good, you’ll definitely want to scrape every bit out of the pan and into your mouth prior to washing the saucepan!

Be sure to spread the coconut and pecans evenly over the cake and allow the icing to evenly top your cake.

Once you spread the icing evenly over your cake, it will look like this!

You can immediately slice the cake and eat it warm (our preference!)

Or you can let the cake cool and let the icing continue to soak into the cake (also a great option!).


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