Okay, friends, pull up a chair! I’ve got a recipe for you today that is SO ridiculously simple, it almost feels like cheating. But trust me, nobody will complain when they take a bite of this incredibly moist and delicious Fruit Cocktail Cake Recipe – Easy Dessert. Seriously, this isn’t some fancy, fussy cake that takes hours and a million bowls. This is the kind of cake you can whip up when you have literally nothing planned, or when unexpected guests show up, and everyone will think you’re a baking genius. It’s my go-to for those moments because it uses stuff you probably already have in your pantry. No special trips to the store required! It’s a little bit retro, a whole lot of delicious, and just pure comfort in cake form. Get ready to be amazed by how easy this is!
Why You’ll Love This Fruit Cocktail Cake Recipe – Easy Dessert
Honestly, what’s not to love?! This Fruit Cocktail Cake Recipe – Easy Dessert is a total winner for so many reasons. Here’s why it’s become one of my absolute favorites:
- It’s unbelievably easy: Seriously, you just dump everything into one bowl and mix. That’s it! No complicated steps or fancy techniques needed.
- It’s quick: From start to finish, you can have this cake ready in under an hour. Perfect for those last-minute cravings or when you need a dessert in a hurry.
- Pantry staple power: You probably have most, if not all, of the ingredients in your kitchen right now. Canned fruit cocktail and a box of cake mix are the heroes here!
- Super moist and flavorful: The fruit cocktail keeps the cake incredibly moist, and the simple glaze adds just the right touch of sweetness. It’s got that classic comforting flavor.
Ingredients for Your Fruit Cocktail Cake Recipe – Easy Dessert
Okay, let’s talk about the magic makers! The beauty of this Fruit Cocktail Cake Recipe – Easy Dessert is that the ingredient list is short and sweet. You won’t need anything fancy, just some good old pantry staples. Here’s what you’ll need to get this deliciousness happening:
- 1 (15 ounce) can fruit cocktail, and yes, you’re going to use it undrained! That juice is gold.
- 1 (15.25 ounce) package yellow cake mix. Any brand you like will work!
- 1/3 cup vegetable oil.
- 3 large eggs.
- 1/2 cup chopped pecans or walnuts (this is totally optional, but I love the little bit of crunch!).
- 1 cup confectioners’ sugar (that’s powdered sugar, for the glaze!).
- 2 tablespoons milk (for the glaze).
- 1/2 teaspoon vanilla extract (also for the glaze).
See? Simple stuff! Now, let’s get baking!
Equipment Needed for This Easy Dessert
You don’t need a whole lot of fancy gadgets for this Fruit Cocktail Cake Recipe – Easy Dessert, which is another reason I love it! Just grab these basics from your kitchen:
- A 9×13 inch baking pan.
- A large mixing bowl.
- An electric mixer (handheld or stand mixer both work great!).
- A wooden skewer or toothpick for checking if it’s done.
- A wire cooling rack.
- A small bowl and a whisk for making that simple glaze.
That’s it! No need to dig out anything complicated. Easy peasy, just like the cake!
How to Prepare Your Fruit Cocktail Cake Recipe – Easy Dessert
Alright, let’s get this show on the road! Making this Fruit Cocktail Cake Recipe – Easy Dessert is seriously one of the most straightforward baking projects you’ll ever tackle. It’s practically foolproof, and the results are always amazing. Just follow these simple steps, and you’ll have a delicious cake in no time!
Preparing the Batter
First things first, preheat that oven to 350°F (175°C). While it’s warming up, grab your 9×13 inch baking pan. You’ll want to grease and flour it well so your beautiful cake doesn’t stick. I like to use a little cooking spray and then dust it with flour, making sure to tap out any excess.
Now, the fun part! Get your large mixing bowl ready. Pour the undrained fruit cocktail right into the bowl. Yep, the whole can, juice and all! Then, add your yellow cake mix, the vegetable oil, and the three large eggs. That’s it for the main ingredients! Grab your electric mixer and beat everything on medium speed for about 2 minutes. You’ll see it all come together into a smooth, thick batter. If you’re adding nuts, gently stir those in now with a spoon or spatula. Don’t overmix here; just get them evenly distributed.
Baking the Fruit Cocktail Cake
Pour that lovely batter into your prepared 9×13 pan. Spread it out evenly with a spatula. Pop the pan into your preheated oven. Now, for the baking time – it usually takes about 30 to 35 minutes. You’ll know it’s done when the cake is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. Every oven is a little different, so start checking around the 30-minute mark.
Once it’s baked perfectly, take the cake out of the oven. Let it hang out in the pan for about 10 minutes. This little resting period helps it firm up before you move it. After 10 minutes, carefully invert the cake onto a wire rack so it can cool completely. Patience is key here – a fully cooled cake is essential before glazing!
Making the Glaze and Finishing
While the cake is cooling, let’s whip up that super simple glaze! In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until it’s nice and smooth. You want it to be pourable, but not too thin. If it seems too thick, add just a tiny splash more milk. If it’s too thin, whisk in a little more powdered sugar.
Once your cake is completely cool (seriously, wait until it’s cool!), drizzle that delicious glaze all over the top. You can use a spoon or just pour it from the bowl. Let the glaze set up for a few minutes, and then it’s slicing time! Get ready to enjoy this incredibly moist and flavorful Fruit Cocktail Cake Recipe – Easy Dessert!
Tips for a Perfect Fruit Cocktail Cake Recipe – Easy Dessert
Okay, while this Fruit Cocktail Cake Recipe – Easy Dessert is practically foolproof, a few little tricks can help you make it absolutely spot-on every time. These are just things I’ve picked up along the way that make a big difference!
- Don’t overmix! Once you add the cake mix, oil, and eggs to the fruit cocktail, mix just until everything is combined and smooth. Beating it for the recommended 2 minutes is perfect, but don’t go crazy beyond that. Overmixing can make the cake tough.
- Trust your oven, but verify! The baking time is an estimate. Ovens can be quirky! Start checking the cake with your skewer around the 30-minute mark. If it comes out clean, it’s done! If there’s wet batter, give it a few more minutes.
- Cool it completely before glazing. I know it’s tempting to pour that glaze on while the cake is warm, but don’t do it! It’ll just melt and run off. Let the cake cool fully on the wire rack for the best glazing results.
- Storage is easy! This cake stays really moist thanks to the fruit. You can keep it covered at room temperature for a couple of days, or pop it in the fridge if you prefer it chilled.
See? Just a few simple things to keep in mind, and you’ll have a perfect, delicious cake!
Variations on Your Fruit Cocktail Cake Recipe
Okay, so the classic Fruit Cocktail Cake Recipe – Easy Dessert is amazing just as it is, but sometimes it’s fun to play around a little, right? The great thing about this recipe is that it’s a fantastic base for trying out different things. You can totally make it your own!
One super easy tweak is to switch up the cake mix flavor. While yellow is classic, a butter pecan mix is divine, or even a spice cake mix would be delicious with the fruit! You could also add a little extra spice directly to the batter – a pinch of cinnamon or nutmeg really warms things up. If you’re not a fan of pecans or walnuts, try swapping them for shredded coconut for a different texture and flavor. Or, leave the nuts out entirely if you prefer! It’s your cake, have fun with it!
Frequently Asked Questions About This Easy Dessert
Okay, so you might have a few questions popping into your head as you get ready to make this amazing Fruit Cocktail Cake Recipe – Easy Dessert. Don’t worry, I’ve got you covered! Here are some common things people ask:
Can I use fresh fruit instead of canned fruit cocktail?
While you *could* technically use fresh fruit, the magic of this recipe really comes from the undrained canned fruit cocktail. The syrup from the can adds moisture and sweetness that’s essential to the way this cake bakes up. Fresh fruit won’t give you the same result.
What if I don’t have a 9×13 inch pan?
You could probably bake this in a Bundt pan, but you’d need to adjust the baking time. Keep a close eye on it! A Bundt pan might take a little longer, maybe 40-50 minutes. Just make sure the skewer comes out clean from the deepest part.
How should I store leftovers?
Just cover the cake tightly with plastic wrap or aluminum foil, or pop slices into an airtight container. It’ll keep beautifully at room temperature for a couple of days, or you can keep it in the fridge if you like it chilled. It’s just as good the next day!
Can I make this gluten-free?
You sure can! Just swap out the regular yellow cake mix for a gluten-free yellow cake mix. Follow the rest of the instructions as written. Easy peasy!
Estimated Nutritional Information
Okay, so while we’re all about enjoying delicious cake here, sometimes it’s helpful to have an idea of what’s in a slice, right? Just so you know, these numbers are *estimates* based on the ingredients I used, and they can totally vary depending on the specific brands of cake mix, oil, and nuts you pick up. Think of this as a general guideline, not a strict rulebook!
- Serving Size: About 1 slice (assuming 12 servings from the 9×13 pan)
- Calories: Around 350
- Sugar: Approximately 35g
- Sodium: About 300mg
- Fat: Roughly 15g
- Saturated Fat: Around 3g
- Unsaturated Fat: About 10g
- Trans Fat: 0g (yay!)
- Carbohydrates: Approximately 50g
- Fiber: Around 1g
- Protein: About 4g
- Cholesterol: Roughly 55mg
Remember, these are just estimates! But hopefully, it gives you a little peek into what makes this cake so wonderfully rich and satisfying. And hey, it’s dessert! Enjoy every bite!
Share Your Experience with This Fruit Cocktail Cake Recipe
Alright, my friends! You’ve made it! Now that you’ve got this incredibly easy and delicious Fruit Cocktail Cake Recipe in your hands, I absolutely *have* to know how it turned out for you! Did you make any fun variations? Did it disappear in minutes (mine always does!)? Please, please, please leave a comment below and tell me all about it! You can also rate the recipe – it really helps other folks find this little gem. And if you snap a picture of your beautiful cake, share it on social media and tag me! I love seeing your baking adventures!
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Amazing Fruit Cocktail Cake Recipe Under 1 Hour
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An easy and delicious cake recipe featuring canned fruit cocktail.
Ingredients
- 1 (15 ounce) can fruit cocktail, undrained
- 1 (15.25 ounce) package yellow cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup chopped pecans or walnuts (optional)
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- Pour the undrained fruit cocktail into a large bowl. Add the cake mix, vegetable oil, and eggs.
- Beat with an electric mixer on medium speed for 2 minutes. Stir in the nuts, if using.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, make the glaze. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
- Allow the glaze to set before slicing and serving.
Notes
- You can use any flavor of cake mix you prefer.
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Serve the cake with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: fruit cocktail cake, easy cake recipe, dessert, yellow cake mix, canned fruit