Growing up, my grandma’s fruit cocktail cake was a staple at family gatherings, a beloved treat that always brought smiles. Today, I’m excited to share a revamped version of this vintage classic that’s both nostalgic and incredibly easy to make. This fruit cocktail cake with a cake mix twist retains the moist, fruity essence we all adore, but with a modern shortcut that saves time without compromising flavor.
If you’re a fan of traditional fruit cocktail cake but appreciate simplicity, this recipe is a game-changer. By starting with a cake mix, the prep work is streamlined, making it a perfect choice for busy days or last-minute dessert needs. The result? A light, fluffy cake with delightful fruit surprises in every bite, topped with a hint of brown sugar for that extra touch of sweetness. Get ready to rediscover the joy of this timeless dessert with a hassle-free approach that doesn’t skimp on taste.
Ingredients
Creating a delightful fruit cocktail cake with a modern twist involves simple yet essential ingredients that bring out the best flavors in this classic dessert.
Cake
- 1 box of white or yellow cake mix
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 can (15 oz) of fruit cocktail (do not drain)
- 1/4 cup of brown sugar
Prepare these ingredients to enjoy a light, fluffy cake with a fruity surprise in every bite, topped with a caramel-like brown sugar finish.
Required Tools and Equipment
- 9×13 inch baking pan
- Nonstick cooking spray
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups and spoons
- Oven preheated to 350°F
- Whisk for glaze (optional)
Preparation Steps
Preparing the Fruit Cocktail Mixture
First, I open a can of fruit cocktail in heavy syrup and pour it into a mixing bowl, making sure to include all the juices from the can. Then, I gently stir in the shredded coconut and sprinkle the brown sugar over the top. This mixture adds a sweet and fruity flavor to the cake, creating a delicious contrast of textures and tastes.
Mixing the Batter
Next, I combine the all-purpose flour, granulated sugar, and baking soda in a separate bowl, mixing them thoroughly. In another bowl, I beat the eggs until smooth before adding them to the dry ingredients. I gradually incorporate the fruit cocktail mixture into the batter, ensuring a uniform consistency throughout. This step is crucial for creating a light and moist cake with bursts of fruit in every bite.
Baking Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
- In a large mixing bowl, combine 2 cups of all-purpose flour, a 15-ounce can of undrained fruit cocktail, 2 eggs, 1 teaspoon of vanilla extract, and 1 1/2 cups of sugar. Mix until well combined.
- Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the sauce by combining 1 1/2 cups of sweetened coconut flakes, 1 cup of sugar, 1 teaspoon of vanilla extract, 1 cup of evaporated milk, 1 cup of chopped pecans, and 1/2 cup of butter or margarine in a saucepan.
- Place the saucepan over medium heat, bring the mixture to a boil while stirring constantly. Let it boil for 1-2 minutes.
- Once the cake is done, pour the hot sauce over the cake evenly.
Assembling the Cake
Now that we have prepared the batter, let’s move on to assembling the fruit cocktail cake with its delightful topping and final touches.
Adding the Topping
- Preheat your oven to 350°F and get your 9×13-inch pan ready by greasing it.
- In a medium bowl, beat together 1 yellow cake mix, 3 eggs, and ½ cup of vegetable oil until smooth.
- Add a 15 oz can of fruit cocktail, including all the juices, to the mixture. Combine well until you have a uniform batter.
- Pour the batter into the prepared cake pan, ensuring it is evenly spread.
- Sprinkle ½ cup of light brown sugar over the batter for a sweet and crunchy topping.
- Bake the cake for 28-34 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool before serving to enhance its flavors.
- Store the cake at room temperature for up to 4 days to enjoy it fresh.
- For added texture and flavor, consider incorporating up to 1 cup of shredded coconut into the batter.
- If you desire a nutty twist, add ½ cup of chopped nuts along with the brown sugar before baking.
- Serve each slice of this moist and fruity cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
Make-Ahead Tips
When preparing your fruit cocktail cake in advance, it’s essential to consider a few tips to ensure a fresh and delicious outcome. While you cannot rush the baking process itself, you can make the cake ahead of time and store it properly for future enjoyment.
1. Baking Ahead: One of the best make-ahead tips for this cake is to bake it ahead of an event or gathering. The cake retains its freshness well and can be stored for up to four days at room temperature.
2. Storage: To store the fruit cocktail cake, allow it to cool completely after baking. Once cooled, cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
3. Freezing: If you want to keep the cake for an extended period, freezing is a great option. When freezing the cake, ensure it is fully cooled before wrapping it in plastic wrap and aluminum foil. Thaw the cake completely and reheat it before serving for the best taste and texture.
4. Additions: If you want to enhance the taste and texture of your fruit cocktail cake, consider adding up to 1 cup of shredded coconut or 1/2 cup of chopped nuts to the batter. These additions can provide extra flavor and a delightful crunch to each bite.
By following these make-ahead tips, you can enjoy the deliciousness of your fruit cocktail cake at any time, whether freshly baked or stored for later indulgence.
Storing Instructions
After enjoying this delicious fruit cocktail cake, it’s essential to store it properly to maintain its freshness and flavor. Here are some simple storing instructions to ensure your cake stays delightful:
- Room Temperature Storage: If you plan to enjoy the cake within four days, you can store it at room temperature. Make sure to cover the cake with a cake dome or plastic wrap to prevent it from drying out.
- Refrigeration: For longer storage periods, consider refrigerating the fruit cocktail cake. Place it in an airtight container or wrap it tightly in plastic wrap before refrigerating. This will help preserve the moisture and prevent any odors from affecting the cake.
- Freezing Options: If you want to store the cake for an extended period, freezing is a great option. You can freeze the entire cake or individual slices. Wrap the cake or slices in plastic wrap and aluminum foil and place them in a freezer-safe container. When ready to enjoy, thaw the cake overnight in the refrigerator.
- Enhancements: To add extra flavor and texture to your stored cake, consider sprinkling shredded coconut or chopped nuts on top before serving. These additions will elevate the taste and provide a delightful crunch to each bite.
By following these storing instructions, you can ensure that your fruit cocktail cake remains fresh and delicious, allowing you to savor its delightful flavors over an extended period.
Conclusion
With its blend of nostalgia and simplicity, fruit cocktail cake recipes offer a delightful treat that’s easy to make and even easier to enjoy. The light, fluffy texture combined with the sweetness of brown sugar and the surprise bursts of fruit make this cake a favorite for many. By following the storage tips provided, you can ensure that your fruit cocktail cake stays fresh and delicious for days to come. Adding shredded coconut or chopped nuts can elevate the flavor profile and add a satisfying crunch to each bite. Whether stored at room temperature, in the fridge, or even frozen for later indulgence, this revamped vintage recipe promises a delightful experience that’s worth savoring.
