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slice of fruit cocktail cake on a plate with a fork taking a bite out of it

Fruit Cocktail Cake

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!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 28 minutes
Cooling time 3 hours
Total Time 48 minutes
Servings 12
Author Kelsie

Ingredients

Cake

  • 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

Frosting

  • 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**

Instructions

Cake

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Set on a wire rack to cool completely before frosting.

Frosting

  1. When the cake is cool, combine the cream cheese and powdered sugar in a medium bowl. Beat until smooth and creamy.
  2. 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.
  3. Spread over the cooled cake and sprinkle the coconut over the top. Slice and serve.
  4. 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

Recipe Notes

  • *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.