This month, I am ALL about quick and easy. Okay, fine, I am always about quick and easy, but it’s especially true now. I’m also all for using what you have and minimizing unnecessary trips to the grocery store, so in burrowing through my pantry, I found … fruit cocktail.
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I spent part of my childhood in Texas, and we are all about fruit cocktail there. I traveled quite a bit as I grew up, and ended up craving it no matter where I lived.
This sweetness of this cake reminds me of an angel food cake and can be served with or without the coconut pecan sauce. It’s also super giftable — this recipe yielded one 8″ cake for my family, and two mini loaf pans for neighbors. I put the sauce in small containers so they could warm and add the sauce when they were ready (want the printable? Scroll to the bottom!).
This is a one-bowl recipe. I mixed it by hand, but you can use your electric mixer. If you prefer to have the fruit chunks (as I do), mix all the other ingredients first, then fold the fruit cocktail last in last.
Some versions of this recipe retain all of the heavy syrup — I partially drained mine because I prefer more of a cake-like texture, and because I planned on using the Coconut-Pecan Sauce … a lot of it!
Because of the high sugar content in this recipe, the top of your cake may brown a bit too fast. If this is the case, gently tent a sheet of foil on top for the last 10 minutes of baking.
The cake may look ready before it is — the toothpick may even come out clean, but I recommend letting it bake for a minimum of 30 minutes before removing from oven and then allowing it to cool completely before slicing.
Preheat oven to 350° F (177° C). Grease two 8" cake pans.
In a large bowl, combine all ingredients. If using an electric mixer, reserve the fruit cocktail until everything is mixed, and then fold it into the batter.
Pour batter evenly into prepared pans.
Bake for a minimum of 30-35 minutes, until a toothpick inserted in 2-3 places comes out clean. If the top begins to brown too quickly, tent a sheet of foil over the top of the cakes for the last 10 minutes.
Allow to cool completely. While the cakes are cooling, prepare the coconut-pecan sauce.
In a small saucepan, combine all sauce ingredients and bring to boil. Remove from heat.
Serve the sauce on the side, or poke holes in the top of the cakes and pour over the top of the cakes.
- Some versions of this recipe retain all of the heavy syrup for the fruit cocktail — I partially drained mine because I prefer more of a cake-like texture.
- Don’t remove the cake too early from the oven — it needs at least 30 minutes, sometimes more — and check for doneness in at least 2-3 places.
My family ate the cake, and we shared the mini loaves with our neighbors with the sauce in a small container. One of my neighbors said he ate the sauce with a spoon!
I don’t have a color printer, but I made these small notes to go with them. Download yours by clicking on the link below — there are 4 to a page.
>> Have you tried this? Give the recipe some stars or leave a comment below and let us know how it worked for you!