Go Back
–+ servings
A slice of cake. Cake garnished with whip cream & maraschino cherry.
Print

Fruit Cocktail Cake

A classic cake also known as dump cake that brings back childhood memories.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 444kcal

Ingredients

Cake Mixture:

  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 large eggs lightly beaten
  • 1 teaspoons vanilla
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 can 16-ounce fruit cocktail with heavy syrup, undrained

Cake Sauce or Topping:

  • ½ cup butter
  • ½ cup brown sugar firmly packed
  • ½ cup sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla
  • 1 ½ cups sweetened shredded coconut flakes or toasted fresh coconut
  • 1 cup pecans or walnuts chopped
US Customary - Metric

Instructions

  • Lightly grease a 9x13 inch pan with butter and preheat oven at 350 degrees F.
  • In a large bowl, combine sugar, beaten eggs, vanilla, baking soda and salt. Mix well then stir-in flour. Add fruit cocktail with syrup. Combine well but don’t over mix.
  • Pour cake mixture into pan and bake for 40-45 minutes. Do the toothpick test between 38 - 40 minutes. Insert toothpick at the center of cake, if it comes out clean then cake is done. Remove from oven. Note: oven temperature may vary slightly.
  • While cake is baking, prepare cake topping or sauce.
  • In a sauce pan over medium heat, combine butter, brown sugar, granulated sugar, milk, vanilla, shredded coconut and pecan. Stir and bring to a boil. Continue cooking for another minute or two then turn off heat.
  • Pour warm sauce over warm cake. Evenly spread sauce over cake. Let cake soaked in sauce before serving.
  • Serve it warm, room temperature or cold. Top it with whip cream and maraschino cherry or vanilla ice cream which ever you prefer. Even without it, it is luscious!

Video

Notes

  1. My images will differ from pictures you see online. I used grated FRESH toasted coconut instead of SWEETENED coconut flakes. Use what you have on hand, don’t let it go to waste! Plus coconut have NO added sugar!
  2. Cake sauce will be a lit bit runny but once poured over cake, it will soak and add deliciousness to your cake.
  3. Fruit cocktail in heavy syrup is already sweet so I cut down sugar from the original recipe.
  4. I cut down ½ cup granulated sugar in cake mixture and another ½ cup on topping. If you like it sweeter, add more sugar to cake and topping mixture.

Nutrition

Calories: 444kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 387mg | Potassium: 201mg | Fiber: 3g | Sugar: 37g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg