Best Ever Fruit Cocktail Cake Recipes

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FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Cyndi

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 16

Number Of Ingredients 7

1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
  • Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 0.4 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 86.8 mg, Sugar 19.2 g

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

Fruit Cocktail Cake is a from-scratch, old fashioned cake recipe that is easy to make. This moist cake has a simple coconut frosting. It makes a great potluck dessert!

Provided by Julie Clark

Categories     Dessert

Time 55m

Number Of Ingredients 14

1 ¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 ⅓ cups white sugar
1 teaspoon vanilla
1 can fruit cocktail with juice ((15.25 ounces))
½ cup brown sugar
½ cup chopped walnuts
¾ cup granulated sugar
½ cup butter
½ cup evaporated milk
2 ½ cups shredded coconut
Whipped cream and cherries for topping ((optional))

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray a 9x13 pan with cooking spray then dust the pan with flour.
  • In a small bowl, whisk together the flour, baking soda and salt. Set aside.
  • In a large bowl, beat together the eggs, sugar and vanilla.
  • Add in the flour mixture and fruit cocktail, beating well.
  • Pour the batter into the prepared pan.
  • Sprinkle the brown sugar and walnuts on top of the cake.
  • Bake for 35-40 minutes or until the cake tests done.
  • While the cake is baking, prepare the frosting.
  • In a saucepan over medium heat, mix together the sugar, butter and evaporated milk. Bring the mixture to a boil, stirring constantly. Allow the mixture to thicken slightly.
  • Remove the pan from the heat and fold in the coconut.
  • As soon as the cake comes out of the oven, poke the top of the cake with a fork to make holes, then spread the coconut frosting on top of the cake.
  • Serve the cake with a dollop of whipped cream and cherry.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 381 kcal, Carbohydrate 58 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 339 mg, Fiber 1 g, Sugar 46 g, ServingSize 1 serving

FRUIT COCKTAIL CAKE VII



Fruit Cocktail Cake VII image

This cake is very moist. It's one of my husband's favorites.

Provided by MARY ANN PUTMAN

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 eggs
1 ½ cups white sugar
1 (15.25 ounce) can fruit cocktail with juice
1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 cup white sugar
½ cup butter
⅔ cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, and baking soda; set aside.
  • In a large bowl, combine the eggs, sugar and fruit cocktail. Beat in the flour mixture. Spread batter into prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Prick the top with a fork and spread on topping while still hot.
  • To make the topping: In a saucepan, combine 1 cup sugar, butter, evaporated milk and coconut. bring to a rolling boil over medium heat.

Nutrition Facts : Calories 371.6 calories, Carbohydrate 64.5 g, Cholesterol 55.4 mg, Fat 11.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.4 g, Sodium 257.7 mg, Sugar 49.3 g

FRUIT COCKTAIL CAKE



Fruit Cocktail Cake image

I adopted this delicious cake recipe from the RecipeZaar account in February 2005. The only changes I made were to add some vanilla and cut back the baking time. Be sure to top it with Recipe #7062, another of my adopted recipes.

Provided by GrandmaIsCooking

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups unbleached flour
1 1/2 cups sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 large eggs
1 (15 ounce) can fruit cocktail, undrained
1 teaspoon vanilla extract

Steps:

  • In a large bowl, stir together flour, sugar, baking soda and salt.
  • Add eggs, fruit cocktail and vanilla and mix all ingredients well (by hand--do not use electric mixer); batter will seem very thick at first (if you use good fruit cocktail that has mostly fruit, not all juice), but this is the way it should be (the juice in the fruit cocktail is the only liquid in this recipe except, of course, the eggs).
  • Pour into a greased 9 inch x 13 inch pan.
  • Bake at 350°F for about 30 minutes or until toothpick inserted near center comes out clean.
  • This cake is best with Fruit Cocktail Cake Icing #7062.

Nutrition Facts : Calories 206.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 248.2, Carbohydrate 46.3, Fiber 0.9, Sugar 30.1, Protein 3.3

BEST EVER FRUIT COCKTAIL CAKE



Best Ever Fruit Cocktail Cake image

This is a great textured cake, melt-in-your-mouth goodness. Easy to make. Can be served warm or at room temperature.

Provided by nita 284904 souther

Categories     Dessert

Time 1h5m

Yield 1 CAKE, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups granulated sugar
2 large eggs
1/2 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 medium size can fruit cocktail in juice (a good brand)
1/2 cup flaked coconut
1/2 cup butter
3/4 cup granulated sugar
1/2 cup evaporated milk (no substitutions)
1 teaspoon pure vanilla extract
1/2 cup flaked coconut
1/2 cup walnuts or 1/2 cup pecans, chopped

Steps:

  • CAKE:.
  • Beat sugar, eggs and oil together.
  • Add flour, salt and baking soda.
  • Add fruit cocktail with the juice; mix well.
  • Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
  • Sprinkle coconut over batter.
  • Bake at 350 degrees Fahrenheit for 45 minutes.
  • FROSTING:.
  • Place butter, sugar and evaporated milk in a medium size saucepan.
  • Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
  • Remove from heat.
  • Add vanilla extract, coconut and nuts.
  • Spread mixture onto cake while both are still hot.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 552.3, Fat 28.4, SaturatedFat 10.8, Cholesterol 65.3, Sodium 501.9, Carbohydrate 70.7, Fiber 1.9, Sugar 48.4, Protein 6

FRUIT COCKTAIL CAKE (BEST DUMP CAKE EVER!)



Fruit Cocktail Cake (BEST Dump Cake EVER!) image

Canned fruit cocktail dump cake is easy, uses a can of fruit cocktail and a handful of ingredients to make best fruit cocktail cake recipe without coconut EVER!

Provided by Karin and Ken

Categories     Dessert

Number Of Ingredients 8

1 cup sugar
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1 can (14.5 oz) fruit cocktail, drained
1/2 cup brown sugar, packed
1/2 cup pecans or walnuts, chopped (`)

Steps:

  • Preheat your oven to 325 degrees.
  • Prepare a 9x9 or 8x8 inch pan with cooking spray and set aside.
  • In a large bowl combine flour, sugar, baking soda and salt.
  • Add egg and stir to combine.
  • Add fruit cocktail and stir some more.
  • Pour into your prepared pan.
  • Mix brown sugar and nuts and sprinkle all over the top.
  • Bake for 1 hour and 20 minutes.
  • Serve warm with whipped cream. Enjoy!

GRANDMA'S FRUIT COCKTAIL CAKE



Grandma's Fruit Cocktail Cake image

Serve this old-fashioned Fruit Cocktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!

Provided by Kathleen

Categories     Dessert

Time 1h

Number Of Ingredients 16

1 1/2 cups sugar
2 cups all-purpose flour
2 large eggs (lightly beaten)
2 teaspoons vanilla
2 teaspoons baking soda
3/4 teaspoon salt
1 can (16-ounce) fruit cocktail with syrup (undrained)
1/2 cup butter
1/2 cup brown sugar (firmly packed)
1 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cups sweetened shredded coconut
3/4 cup pecans (chopped)
Reddi Wip
maraschino cherries

Steps:

  • Adjust an oven rack to medium position. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Meanwhile, make the topping by combining all the ingredients in a saucepan and bring to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over hot cake and smooth evenly with an offset spatula.
  • Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

Nutrition Facts : Calories 502 kcal, Carbohydrate 79 g, Protein 6 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 466 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 slice

WORLD'S BEST FRUIT CAKE



World's Best Fruit Cake image

A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. The best fruit cake recipe you'll ever make! It turns cynics into converts. This fruit cake recipe yields two (8 x 4-inch) loaf cakes. Wrap in sherry or triple sec soaked cheesecloth for at least a week for best flavor!

Provided by Laura / A Beautiful Plate

Categories     Cakes and Cupcakes

Time P1DT2h

Number Of Ingredients 28

1¼ cups (200 g) dark raisins
1¼ cups (200 g) golden raisins
2 cups (320 g) mixed unsweetened dried fruit, chopped
1 cup (160 g) dried unsweetened black figs (chopped)
1 cup (160 g) dried unsweetened tart cherries (chopped)
¾ cup (120 g) dried unsweetened prunes (chopped)
¾ cup (6 oz; 180 mL) dark rum
1½ cups (180 g) unbleached all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon Diamond Crystal kosher salt
1 stick (4 oz; 115 g) unsalted butter (softened)
¾ cup (160 g) packed light brown sugar
5 large eggs (room temperature)
1 tablespoon freshly grated lemon zest
1 tablespoon freshly grated orange zest
½ cup (120 mL) freshly squeezed orange juice
1 Granny Smith apple (peeled and coarsely grated)
¾ cup (90 g) slivered almonds (or chopped pecans or walnuts)
3 tablespoons (36 g) finely diced crystallized ginger
one batch soaked fruit mixture (see above)
⅔ cup (100 g) chopped bittersweet chocolate or dark chocolate chips (optional)
medium sherry or triple sec (for soaking)
¼ cup (72 g) apricot preserves
¼ cup (60 mL) water
whole pecans (for garnishing)

Steps:

  • The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
  • Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
  • In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that's ok.
  • Over low speed, slowly add the flour mixture until just absorbed. Remove the bowl from the stand mixer. Add the lemon zest, orange zest, fresh orange juice, grated apple, slivered almonds, diced candied ginger, soaked dried fruit mixture (along with any liquid if it hasn't already been absorbed), and chocoate (if using). Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. It is a very thick, fruit heavy mixture.
  • Transfer and divide the batter evenly among the loaf pans. Use an offset spatula to smooth the batter into an even layer. Set the loaf pans on the center rack, several inches apart from one another. Bake - rotating the pans halfway - for 75 to 90 minutes or until the batter is set and the tops are golden brown. The edges of the cake may also start to pull away slightly from the edges of the pan. Remove from the oven and place on a rack to cool completely before removing from the pans.
  • Storing and Aging: Once the cake has cooled, carefully remove the cakes from the loaf pans and set upright. Soak two large pieces of cheesecloth in medium sherry or triple sec (*they should be lightly damp, not soaking wet when you wrap the cakes, so you may need to squeeze out any excess liquor). Wrap each cake tightly. Cover loafs with wax paper and foil before transferring to a large Ziploc bag. Store in the refrigerator for up to 6 to 8 weeks (it can often last even longer). You can serve this cake right after it has cooled, but the flavors improve greatly with time (I recommend several days or up to a week, at minimum). Unwrap and re-soak the cheesecloth once a week.
  • For Garnishing: If desired, you can top the fruitcake with a light apricot glaze and whole pecans before serving. Note: I don't recommend glazing the cake if you wish to continue to wrap and age the fruitcake. To Prepare the Glaze: Combine the apricot preserves and water in a small saucepan. Bring to a light simmer, stirring until the glaze is shiny and thin. If it is too thin for glazing, reduce to desired consistency. If it becomes too thick, add a teaspoon of water. Brush the tops of the fruitcakes with apricot glaze and garnish with whole pecans.
  • Serving Notes: Slice fruit cake with a serrated knife. Serve on its own or spread with a small amount of salted butter.

Nutrition Facts : ServingSize 1 serving, Calories 196 kcal, Carbohydrate 36 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 30 mg, Sodium 58 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 2 g

NOVA SCOTIA CAKE (FRUIT COCKTAIL CAKE)



Nova Scotia Cake (Fruit cocktail cake) image

A great sweet and spongy cake perfect for dessert, or special occasion.

Categories     Desserts

Yield 12

Number Of Ingredients 9

2 Eggs
1 3/4 Cups White sugar
2 Cups Flour
2 Tsp Baking Soda
1 - 19 oz can Fruit Cocktail
Topping
1 Cup Sugar
1/2 Cup Carnation Milk (Evaporated Can Milk)
1/2 Margarine

Steps:

  • Beat eggs and sugar then add Baking Soda and fruit cocktail juice. Pour into 13" by 15" greased pan and bake for 40-50 mins at 300 Degrees.
  • After cooking prick with fork and loosen edges.
  • Boil together topping ingredients for a few minutes. Pour over cake.
  • Serves 12

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

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