Old-Fashioned Fruit Cocktail Cake With Coconut-Pecan Frosting

Fruit Cocktail Cake Is the Vintage Dessert Everyone’s About to Rediscover

There’s something delightfully nostalgic about pulling a cake recipe from the past and watching it win over a whole new generation. Fruit cocktail cake is one of those gems — unpretentious, easy, and incredibly satisfying. With a soft, tender crumb, thanks to syrup-packed canned fruit, and a warm coconut-pecan topping poured over the cake straight from the oven, this dessert proves that sometimes the best recipes are the ones we’ve almost forgotten.

What Is Fruit Cocktail Cake?

Fruit cocktail cake dates back decades, often passed down from grandmothers and old church cookbooks. It gets its name from one unexpected but essential ingredient: a can of fruit cocktail in heavy syrup. That syrup adds all the moisture and sweetness this butter-free cake needs, resulting in a soft, fluffy crumb that’s impossible to resist.

Baked in a simple 9×13-inch pan and finished with a decadent cooked frosting of pecans and coconut, it’s a one-bowl dessert that tastes like a warm hug.

Not a fan of fruit cocktail? You can substitute with canned diced peaches or pears in heavy syrup — just be sure not to drain them.

Ingredients You’ll Need

For the Cake:

• 1½ cups granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• ½ teaspoon baking powder

• ½ teaspoon fine sea salt

• 1 (15.25 oz) can fruit cocktail in heavy syrup, undrained

For the Coconut-Pecan Frosting:

• ½ cup unsalted butter

• ¾ cup granulated sugar

• 1 (5 oz) can evaporated milk

• 1 teaspoon vanilla extract

• ¾ cup chopped pecans, toasted

• ¾ cup flaked coconut (sweetened or unsweetened), toasted

Toasting the coconut and pecans adds depth, but you can skip that step if needed.

How to Make Fruit Cocktail Cake

Step 1: Prepare the Batter

• Preheat your oven to 350°F.

• Grease a 9×13-inch cake pan and line with parchment paper.

• In a large mixing bowl, whisk sugar and eggs until lightened. Add vanilla and stir to combine.

• Using a spatula, fold in flour, baking soda, baking powder, salt, and the entire can of fruit cocktail (including syrup).

• Pour batter into the prepared pan and smooth the top.

Step 2: Bake

• Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.

• While the cake bakes, prepare the frosting.

Step 3: Make the Hot Frosting

• In a saucepan, combine butter, sugar, and evaporated milk over medium heat. Bring to a boil, stirring occasionally.

• Boil for 2 minutes, stirring constantly.

• Remove from heat and stir in vanilla, toasted pecans, and coconut.

Step 4: Finish the Cake

• When the cake is done, use a fork to poke holes all over the top.

• Pour the hot frosting over the warm cake, spreading it evenly.

• Let cool for at least 20 minutes before slicing and serving.

How to Store Fruit Cocktail Cake

• Room Temperature: Store covered for up to 1 day.

• Refrigerator: Store in an airtight container for up to 3 days.

• To Reheat: Microwave slices for about 30 seconds to enjoy warm.

FAQs

Can I replace fruit cocktail with another fruit?

Yes. Diced peaches or pears in heavy syrup make great substitutes.

Can I leave out pecans or coconut due to allergies?

You can omit pecans and increase the coconut slightly. However, removing both will significantly change the frosting texture.

Do I need to toast the nuts and coconut?

It’s optional, but it brings out their flavor. For best results, toast them lightly before adding.

Tips for Success

• Use heavy syrup, not juice – the syrup adds the moisture the cake needs.

• Don't skip poking the cake – it allows the frosting to seep in for extra richness.

• Avoid overmixing – stir the batter until just combined for a tender crumb.

Recipe Card

Fruit Cocktail Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients

For the Cake:

• 1½ cups granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 2 tsp baking soda

• ½ tsp baking powder

• ½ tsp fine sea salt

• 1 (15.25 oz) can fruit cocktail in heavy syrup, undrained

For the Frosting:

• ½ cup unsalted butter

• ¾ cup granulated sugar

• 1 (5 oz) can evaporated milk

• 1 tsp vanilla extract

• ¾ cup toasted chopped pecans

• ¾ cup toasted flaked coconut

Instructions

1. Preheat oven to 350°F and prepare a 9×13-inch cake pan.

2. In a large bowl, whisk sugar and eggs. Stir in vanilla.

3. Fold in flour, leavening agents, salt, and undrained fruit cocktail.

4. Bake for 35–40 minutes.

5. Meanwhile, cook butter, sugar, and milk over medium heat. Boil 2 minutes, stirring constantly.

6. Remove from heat, stir in vanilla, pecans, and coconut.

7. Poke holes in hot cake, pour frosting on top, and let cool 20 minutes before serving.

Final Slice

Fruit cocktail cake isn’t just a delicious blast from the past — it’s a reminder that humble ingredients and simple steps can still create a showstopping dessert. Perfect for potlucks, celebrations, or a sweet Sunday treat, this old-fashioned cake deserves a spot in your modern recipe box.

Stay tuned to The Horizons Times for more timeless recipes with a twist on tradition.