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My old fashioned fruit cocktail cake features moist cake with a decadent coconut pecan topping. This easy dessert tastes like it came from Grandma's kitchen and doesn't even require a mixer!

a fork cutting into fruit cocktail cake topped with a coconut pecan topping, whipped cream, and a cherry.

I love making sheet cakes for parties. Some of my favorites are cannoli cake, banoffee cake, mandarin orange cake, and Elvis Presley cake. My latest creations is this fruit cocktail cake. It's perfect for potlucks, is made with pantry staples and doesn't even require a mixer. I like topping mine with whipped cream, but vanilla ice cream would also be delish!

Why Our Recipe Is the Best: A Sprinkle of Food Science

We Use the Fruit Cocktail Syrup: This makes the cake stay moist for days!
We Add the Topping When Warm: The cake is more porous when warm so it absorbs some of the topping so it doesn't just sit on top.
We Toast Our Pecans: This deepens their nutty flavor and adds notes of caramel.

Ingredients Notes and Shopping Tips: A Sprinkle of Food Science

ingredients including flour, fruit cocktail butter, eggs, vanilla, sugar, sweetened condensed milk, pecans, and coconut.

Fruit Cocktail: We like one packed in heavy syrup. Light syrup will also work, but avoid ones packed in their own juice.
Sweetened Condensed Milk: Be you sure get sweetened condensed milk which has some if its water removed and sugar added NOT evaporated milk. Evaporated milk has no added sugar and is way too thin.
Coconut: I like using unsweetened finely shredded coconut as this dessert is already pretty sweet. You can use sweetened though if you prefer that flavor.
Butter: I like baking with unsalted butter as salt levels an vary by brand. It's not a huge deal though. If you only have salted butter just omit the added salt in this recipe.
Eggs: Use room temperature eggs as they'll incorporated more easily. Around 30 minutes on the counter is perfect or pop them in a bowl of warm water for a few minutes.
Flour: Be sure to measure your flour by spooning into your cup and leveling with a knife. Avoid dipping your cup in the flour as you'll overmeasure.
Pecans: I like buying whole pecans so I can control the size of the pieces. They're usually cheaper this way too!
Heavy Cream: Use cream with at least 37% fat to help it whip up quickly. Chilling your bowl and beaters also helps speed things up.
- You could also use Cool Whip if you wanted.

a 4 image collage showing how to make the batter and topping, how to spread the topping and piping whipped cream.

Troubleshooting and Tips: Steal My Culinary School Secrets

Topping Slides Off The Cake: You likely waited to long to add it. Have it ready to go when you pull your cake out of the oven and add it within a few minutes.
Cake Is Dense or Gummy: Do not overmix. Mix until the flour is just combined. Overmixing develops too much gluten which can make the cake tough.
Cake Is Dry and Crumbly: Don't overbake it. Pull when a tooth pick comes out with a few moist crumbs and isn't totally clean. Also, be sure you're adding the fruit AND liquid from the can.