Fruit Cocktail Cake From Scratch

5 from 1 vote

Fruit Cocktail Cake From Scratch

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings Slices

Calories 345kcal

Author Krystle Smith

Ingredients

For the Cake

1 Can Fruit Cocktail In Heavy Syrup 16 Ounces
1 ¼ Cup Granulated Sugar
3 Eggs
1 Teaspoon Vanilla
2 Cups All Purpose Flour
½ Teaspoon Salt
2 Teaspoon Baking Powder

For the Topping

1 Can Sweetened Condensed Milk 14 Ounces
½ Cup Butter
1 ½ Cups Shredded Coconut
1 Cup Pecans Roughly Chopped

For Garnish

Whipped Cream Optional
Maraschino Cherries If Desired

Instructions

Preheat the oven to 350°F and line a 9 x 13 inch baking dish with parchment paper.
In a large bowl, mix the sugar, eggs and vanilla.
Add the fruit cocktail with all of its syrup, flour, salt, and baking powder. Mix until just combined.
Pour the batter into the prepared baking dish and bake for 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with just moist crumbs.
Optional but highly encourage: In a medium skillet toast pecans over medium low heat for 5-6 minutes until fragrant.
While the cake is baking, prepare the topping. In a medium saucepan over medium heat, melt the butter and the sweetened condensed milk. Stir constantly.
Stir in the shredded coconut and pecans.
Spread the warm topping over the hot cake.
Cool and top with whipped cream and cherries before serving if desired.

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