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Fruit Cocktail Cake

A moist and tender fruit cocktail cake studded with canned fruit and topped with a buttery cinnamon-sugar crust. Easy one-bowl recipe perfect for potlucks and weeknight desserts.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can 15 ounces canned fruit cocktail with juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter melted
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup chopped pecans or walnuts optional

Equipment

  • 9x13-inch baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Oven thermometer (optional)
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl whisk together the flour, granulated sugar, baking soda, and salt until evenly combined.
  3. Pour the canned fruit cocktail with its juice into the dry ingredients, add the eggs and vanilla extract, and stir with a wooden spoon until just combined.
  4. Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
  5. In a medium mixing bowl combine the packed brown sugar, ground cinnamon, and chopped nuts.
  6. Drizzle the melted butter over the brown sugar mixture and stir until it forms a wet, crumbly topping.
  7. Sprinkle the cinnamon-sugar topping evenly over the cake batter, breaking up any large clumps.
  8. Bake the cake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.

Notes

Serve warm or at room temperature with whipped cream or ice cream. Cake stays moist for up to three days when stored in an airtight container.