Description
This classic Fruit Cocktail Cake is a delightful Southern dessert featuring a moist cake packed with juicy fruit cocktail and a rich, buttery brown sugar topping. Easy to make and perfect for gatherings, it combines tender crumb, a hint of vanilla, and optional nuts for crunch.
Ingredients
Scale
Cake Ingredients
- 1 can (15 oz) fruit cocktail in juice (undrained)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Topping Ingredients
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Stir in the egg, undrained fruit cocktail, and vanilla extract. Mix just until the ingredients are combined to avoid overmixing the batter.
- Incorporate Nuts: Fold in the chopped walnuts or pecans if using, ensuring they’re evenly distributed throughout the batter.
- Transfer and Bake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Topping: While the cake bakes, combine the brown sugar, evaporated milk, and unsalted butter in a small saucepan over medium heat. Bring to a gentle boil and cook for 2 to 3 minutes, stirring constantly until slightly thickened.
- Apply Topping: Once the cake is done baking, remove it from the oven and immediately pour the warm topping evenly over the hot cake. Spread gently to cover the surface.
- Cool and Serve: Let the cake absorb the topping and cool slightly before serving warm. It can also be served at room temperature once fully cooled.
Notes
- For extra richness, serve with whipped cream or a scoop of vanilla ice cream.
- Nuts can be substituted with shredded coconut or omitted entirely for a nut-free option.
- Ensure not to overmix the batter to maintain a tender crumb.
- This cake is best enjoyed within a couple of days for optimal freshness.
