Fruit Cocktail Cake

There’s something so nostalgic about a Fruit Cocktail Cake. It’s one of those old-fashioned recipes that doesn’t need a lot of fuss or fancy ingredients—just a few pantry staples and a can of fruit cocktail. The result is a sweet, moist cake made from scratch that feels both homey and comforting, the kind you can picture cooling on your grandma’s kitchen counter.

What makes this easy fruit cocktail cake recipe extra special is the topping. A sprinkle of brown sugar and walnuts bakes right into the surface, giving it a crunchy, caramel-like finish that pairs perfectly with the soft cake underneath. It’s the kind of dessert that doesn’t need frosting or extras to impress—serve it warm with a scoop of ice cream or just as it is, and it’ll disappear fast. This is a true vintage classic that’s stood the test of time for good reason.

Why You’ll Love This Recipe

• Vintage charm: This cake has that cozy, old-fashioned feel that takes you right back to childhood or Sunday dinners at Grandma’s.
• Easy ingredients: You don’t need anything fancy—just a can of fruit cocktail and a few pantry staples you probably already have on hand.
• One-bowl wonder: Everything mixes together quickly in one bowl, which means less mess and cleanup.
• Naturally moist and flavorful: The syrupy fruit keeps the cake soft and tender, while the brown sugar adds a rich sweetness.
• Built-in topping: No need to fuss with frosting—the brown sugar and walnut topping bakes right on top, giving every slice a sweet crunch.
• Versatile dessert: Perfect for potlucks, family gatherings, or an everyday treat, and it’s just as good served warm with ice cream as it is cooled on its own.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• All-purpose flour: Make sure to spoon and level it when measuring so you don’t end up with a heavy cake.
• Baking soda: Double-check that yours is fresh for the best rise.
• Eggs: Room temperature eggs work best for even mixing.
• Brown sugar: You can use either light or dark brown sugar, depending on the flavor you prefer. Dark brown sugar will give a deeper, more caramel-like sweetness.
• Canned fruit cocktail: Use the whole can, juice and all—it adds moisture and natural sweetness to the cake.
• Walnuts: Chopped small so they add a nice crunch without overpowering the cake. You can swap in pecans if that’s what you have.
• Extra brown sugar (for the topping): Creates that irresistible caramelized topping that makes this cake so special.

How to Make Fruit Cocktail Cake

• Step One: Preheat oven to 350°F. Grease a 9-inch square baking pan with butter or cooking spray.
• Step Two: In a large bowl, stir together flour, baking soda, eggs, brown sugar, and undrained fruit cocktail. Pour into the prepared baking pan.

• Step Three: Sprinkle with brown sugar and walnuts.
• Step Four: Bake for 45 minutes. Let the cake cool before cutting it into slices.

What to Serve With It

• Whipped cream: A simple dollop of whipped cream makes a light and fluffy topping that pairs perfectly with the sweet, moist cake.
• Vanilla ice cream: Serve a warm slice with a scoop of ice cream for that classic hot-and-cold dessert combo.
• Caramel sauce: Drizzle a little over the top to bring out the brown sugar flavors even more.
• Fresh fruit: Add some sliced strawberries, bananas, or even extra canned fruit on the side for a fresh contrast.
• Coffee or tea: This cake doubles as a sweet snack or after-dinner treat, and it’s especially good with a hot cup of coffee or tea.

Variations and Substitutions

• Different nuts: Swap the walnuts for pecans, almonds, or even leave them out entirely if you’d like a nut-free version.
• Add coconut: Sprinkle shredded coconut on top with the brown sugar for an extra layer of flavor and texture.
• Spiced version: Stir in a teaspoon of cinnamon or pumpkin pie spice to the batter for a warm, cozy twist.
• Fruit swap: Don’t have fruit cocktail? Use canned peaches, maraschino cherries, pears, or pineapple chunks (with their juice/syrup) instead—just chop them up into smaller pieces.
• Glaze it: Instead of just the brown sugar topping, drizzle the cooled cake with a simple powdered sugar glaze for added sweetness.
• Lightened up: Try reducing the sugar slightly and use unsweetened fruit cocktail for a less sweet version that’s still moist and flavorful.

Storage Instructions

• Reheating: If you love it warm, pop a slice in the microwave for 15–20 seconds to bring back that fresh-from-the-oven taste.
• Room temperature: Keep the cake covered tightly with plastic wrap or in an airtight container, and it will stay fresh for about 2 days.
• Refrigerator: For longer storage, place it in the fridge where it will last up to 5 days. Just note that refrigeration can make it a little firmer, so bring it to room temperature before serving if you prefer a softer texture.
• Freezer: This cake freezes really well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil, or place in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy.

Recipe Tips and Tricks

• Let it cool. This cake is delicious warm, but letting it cool for at least 15 minutes makes it easier to cut neat slices.
• Don’t drain the fruit cocktail. The juice is what keeps the cake moist and flavorful, so be sure to use the whole can.
• Mix gently. Once the dry and wet ingredients are combined, don’t overmix—the batter should come together just until no streaks of flour remain.
• Pan size matters. This recipe is written for a 9-inch square baking pan. If you use a different size, adjust the baking time accordingly.
• Check for doneness. Every oven is different, so start checking the cake around the 40-minute mark. A toothpick inserted in the center should come out clean.
• Toast the nuts. For extra flavor, give your walnuts a quick toast in a dry skillet before adding them to the topping.

Easy Cake Recipes

• Pineapple Cake
• Pig Pickin Cake
• Earthquake Cake
• Wacky Cake

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