This super easy fruit cocktail cake comes together quickly and is a lightly fruity, extra soft and moist cake that everybody loves!
If you had told me when I was 8 that one day I’d bake a can of fruit cocktail into a cake and actually like it I never would’ve believed you.
The mushy, unidentifiable fruit-in-a-can never appealed to me when I was a kid. But for some reason, after finding a from-scratch version in one of my grandma’s ancient cookbooks, I knew my life would be incomplete without a fruit cocktail cake in it.
You guys? My gut is never wrong. I knew in my bones I needed to bake this cake (but an easy, cake mix version) and OH MY STARS it’s heaven on a plate.
Lightly fruity, super soft, and covered in my favorite whipped cream frosting it’s a non-chocolate dessert that even chocoholics like me swoon over.
Why you’ll love this fruit cocktail cake:
- It’s really easy to make
- You only need a handful of ingredients to make it
- No stand mixer needed!
How to make fruit cocktail cake
You only need five ingredients for your fruit cocktail cake
- Yellow (or white!) cake mix
- eggs
- vegetable oil
- fruit cocktail
- coconut (optional!)
- Combine cake mix, eggs, oil, and fruit cocktail WITH juices in bowl
- Beat until smooth
- Add coconut (see note below) and fold in with a rubber spatula
- Scrape into a baking dish and bake for about half an hour
Note: I added coconut to my cake because I like the little bit of moisture and chew it provides. If you don’t like coconut you can leave it out and your cake will still be delicious.
You can also toast the coconut if you want a deeper flavor. See below for instructions on how to toast it.
Baker’s tip: Be sure your cake is fully cooled before you frost it. If you try to frost the cake while it’s still even a tiny bit warm your whipped cream frosting will completely deflate.
How to make whipped cream frosting
This is my very favorite way to frost fruity cakes. The whipped cream is stabilized with a little bit of cream cheese, which adds a bit of a tang that pairs really well with the sweet cake.
You can absolutely leave the cream cheese out, but your whipped cream won’t hold its shape as long; with the cream cheese it should hold its shape for about 24 hours.
- Combine cream cheese and powdered sugar in a bowl and beat until smooth
- Gradually beat in heavy cream until it holds stiff peaks; beat in vanilla
- Spread over the cooled cake
- Top with toasted coconut (or un-toasted coconut, or no coconut)
Then you’re ready to slice and serve!
I don’t suggest frosting your cake until a few hours before you intend to serve it. If necessary, you can store your unfrosted cake in the fridge overnight (covered with plastic wrap).
Baker’s tip: For the best whipped cream be sure you chill your bowl and beaters before whipping your heavy cream. Also be sure that you use a product labeled “heavy cream” or “heavy whipping cream.” Don’t use whipping cream because it won’t hold its shape well.
How to toast coconut
Toasting the coconut you sprinkle over the cake is totally optional, as is adding coconut to this cake at all. Feel free to omit it if you prefer.
- Spread your coconut out in a single layer on a large rimmed baking sheet or two. The coconut needs to be in a single layer to ensure it browns evenly.
- Pop your coconut in a 350-degree oven for 5 minutes. After 5 minutes take it out of the oven and stir it with a spatula. Return the coconut to the oven, stirring every 2 minutes, until it reaches your desired level of toasty-ness.
Remove the coconut from the baking sheet to stop the cooking and cool completely before using in or on your cake.
Baker’s tip: If you don’t have a rimmed baking sheet you can toast your coconut in a casserole dish. Just do it in batches so you always have a single layer of coconut in the bottom of the dish.
The most important thing to remember when toasting coconut is WATCH IT CAREFULLY.
Coconut goes from beautifully golden brown to disgustingly burned really quickly so after the first few minutes your coconut is in the oven, park yourself in the kitchen and watch the oven almost constantly.
What is fruit cocktail?
Are you ready? Fruit cocktail is just a fancy name for, wait for it, fruit salad.
In the 19th century, fruit salads were often made either with creamy ingredients (think Waldorf salad) or with a little bit (or a lot) of booze added. The versions with alcohol were served as more of an aperitif than as a side at a summer picnic.
Commercial canning came into being in the early 20th century and Del Monte began canning “fruit cocktail” as a way to use up damaged fruit that couldn’t be used for other purposes.
Of course, prohibition made adding alcohol to the “cocktail” impossible but the name stuck. I’m unclear as to whether Del Monte would have added alcohol were it not forbidden in the US but I like to think they would have.
In 1927 (per Harvard Magazine) American fruit canners (AKA Big Can, I would imagine) agreed to a standardized definition of fruit cocktail as we know it today. To be labeled fruit cocktail it must contain a mixture of peaches, pears, grapes, and cherries.
Can you imagine if the tradition of adding alcohol to fruit cocktail had continued? My best guess is that it wouldn’t have become the American lunchbox staple that it is today. But I guess you never know. . .
I suggest serving a slice of fruit cocktail cake alongside a margarita—or your drink of choice—and pretending you’re living your best life back in 1897. If that doesn’t sound like a lovely evening then I don’t know what does!
A few more easy cakes
Pineapple Upside-Down Cake
Lemon Poke Cake
Orange Creamsicle Cake
Fresh Peach Dump Cake
Fireball Cake
Did you make this fruit cocktail cake? Fantastic! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your gorgeous creations!
This fruit cocktail cake is an easy, retro dessert that comes together quickly. It's lightly fruity and covered in delicious whipped cream frosting--it's sure to be a hit!
- 1 (15.25-ouncbox white or yellow cake mix*
- 3 large eggs
- 1/2 cup vegetable oil
- 1 15-ounccan fruit cocktail (do NOT drain
- 1 cup sweetened flaked coconut
- 4 ounces cream cheese at room temperature
- 1/2 cup powdered sugar
- 1 cup very cold heavy cream
- 1/2 teaspoon vanilla extract
- 2 cups sweetened flaked coconut**
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
- Combine the cake mix, eggs, oil, and fruit cocktail WITH juices in a large mixing bowl. Beat with an electric mixer for 2 minutes, until smooth. Use a rubber spatula to fold in the coconut.
- Scrape into the prepared baking dish and bake 28 to 34 minutes, until a cake tester inserted into the center of the cake comes out clean.
- Set on a wire rack to cool completely before frosting.
- When the cake is cool, combine the cream cheese and powdered sugar in a medium bowl. Beat until smooth and creamy.
- With mixer on low, gradually beat in the heavy cream until fully combined. Turn mixer to high and beat until the frosting holds stiff peaks. Beat in the vanilla to combine.
- Spread over the cooled cake and sprinkle the coconut over the top. Slice and serve.
- Uneaten cake can be stored, covered, in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 3 months.
Recipe Video
- *I used Betty Crocker Super Moist yellow cake mix
- **To toast your coconut (an optional step) spread it into an even layer on a large rimmed baking sheet. Toast in a preheated 350-degree oven for 5 minutes. Continue toasting, stirring every 2 minutes, until coconut reaches desired level of toasty-ness. WATCH IT CLOSELY during this process. Cool completely before sprinkling on the cake.
- If you don’t like coconut feel free to leave it out of both the cake and the frosting.
- Be sure your cake is fully cooled before you frost it. If you try to frost the cake while it’s still even a tiny bit warm your whipped cream frosting will completely deflate.
- For the best whipped cream, chill your bowl and beaters before whipping your heavy cream. Also be sure that you use a product labeled “heavy cream” or “heavy whipping cream.” Don’t use whipping cream because it won’t hold its shape well.
Debbie says
My grandma use to make it but she added pecans. I made it today & it was delish, I added pecan as well for nostalgia. Thanks, Debbie
Kelsie says
I bet it’s delicious with pecans!
Linda Wade says
Soooo good my husband and I loved it !
Try it ladies you wont be disappointed
Kelsie says
I’m so glad you guys liked it!
Briana from Texas says
My husband said that this is the best cake that I have ever made. The only thing that I did different was that I added a dash of pineapple extract to the cake batter to make it fruitier.
Kelsie says
Oh that’s wonderful! I love the idea of adding pineapple extract too. Sounds delicious!
Theresa Taylor says
So easy and delicious!
Kelsie says
I’m so glad you liked it, Theresa!
Dana says
What a fun cake!! haha I laughed so hard because I’m thinking the same thing. Did not like those fruit cans when I was a kid either. Why have a fruit cup when I could have a pudding? (haha). So I never thought I’d want to bake a cake with them. But this looks so fabulous and super easy as well…and even better with the whip and toasted coconut. YUM! Hope you’re doing well, Kelsie and you had a great summer! xo
Kim Lange says
Kelsie these cake looks so yummy and luscious! I love the whipped cream cheese coconut frosting on top! So delightful!
Kelsie says
Thank you, Kim!
John / Kitchen Riffs says
Fun cake! Really creative. We made a fruit salad for dessert (using actual fresh fruit, not the canned stuff) that we add champagne to. Good stuff!
Kelsie says
Thank you, John!
Mary Ann | The Beach House Kitchen says
I’m totally intrigued Kelsie! It looks and sounds totally delicious. Pinned and excited to give this one a try!
Kelsie says
Thank you, Mary Ann!
Katherine | Love In My Oven says
I love the history of fruit cocktail, I had no idea!! This cake looks amazing, Kelsie. Every once in a while I buy canned fruit for the kids, when things like peaches and pears aren’t in season. It’s a nice treat! We would all gobble up this cake!
Kelsie says
It’s interesting right? Who knew? Thanks so much, Katherine!
Chuck says
This is a great recipe! Very easy to make and so tasty. I did, however, double the frosting recipe, because I really love whipped cream frosting. To me, that made just enough frosting.
Cheyanne @ No Spoon Necessary says
I know I’m a certifiable weirdo, but growing up I liked fruit in a can! Lol. The adult version of me obviously frowns on my choices as a child. 😉 Anyways, I can totally get behind this cake!!!! I bet it tastes absolutely amazing! I can imagine the fruit keeps the cake super moist. I can’t wait to try this!!!!!! It’s Brilliant!
Kelsie says
Thank you, Chey!
annie@ciaochowbambina says
I would’ve been with you then….and I’m definitely with you now! This sounds so sweet and tender and fruity! Just what ‘m craving!!
Kelsie says
Thank you, Annie!
Laura says
Ok, Kelsie, if it were anyone but you saying how awesome this is, I’m not sure I’d believe it, but you’ve got me tempted here. I do have a can in my pantry. This sounds like it’s totally worth a try. And who doesn’t love whipped cream frosting? No one. Yumm!
Kelsie says
Thank you, Laura!
Kelly @ Kelly Lynn’s Sweets and Treats says
What a fun cake! I would have never thought to add fruit cocktail to a cake but it’s genius!!! I’ll take two slices please (with extra frosting) ☺️
Kelsie says
They’re yours! Thanks, Kelly!
Milena says
I will have to try this one! So glad you went with your gut so you can share the recipe:) Love the inclusion of toasted coconut shavings too. Pinned.
Kelsie says
Thank you, Milena!
Leanne @ Crumb Top Baking says
I was never a fan of fruit cocktail when I was a kid either! But every now and then a can would end up in my lunch bag (note I said can, and not a plastic container like kids get now – totally aged myself there!) I love how you used fruit cocktail in this cake Kelsie! I bet it adds great flavour and texture, especially with the toasted coconut! Pinned and happy Monday!
Kelsie says
Haha! Thanks, Leanne!
Dawn - Girl Heart Food says
This does look like heaven on a plate indeed! Your gut did not let ya down. Love the coconut in there too. This one would disappear in a flash around me 😉 Happy Monday, Kelsie!
Kelsie says
Thank you, Dawn!
David @ Spiced says
Interesting back story about the fruit cocktail there! I wonder if it ever had alcohol in it? Crazy thought! It definitely would’ve made school lunches more interesting. Haha! Also, I’m kinda surprised to hear that fruit cocktail is standardized with the same fruits. Good tidbits here, Kelsie! Also, that’s one heck of a delicious sounding cake. I would never have thought about adding a can of fruit cocktail to a cake. It does indeed sound like a recipe you’d find in an old cookbook…but sometimes those are the best recipes!
Kelsie says
Old recipes are such gems! (Sometimes.) Thanks, David!
Alexandra @ It's Not Complicated Recipes says
Oh yes please! I would love a slice of cake with my coffee right now 🙂
Kelsie says
Thanks Alexandra!