Description
Fruit Cocktail Cake is a soft, moist dessert packed with fruity goodness and a delightful blend of textures. Perfect for any occasion, it’s easy to make and always a hit with guests. Whether served warm with a scoop of ice cream or chilled with a dollop of whipped cream, this cake is sure to satisfy your sweet tooth.
Ingredients
- 1 can (15 oz) of fruit cocktail (drained, reserving juice)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 large egg
- ½ cup butter (softened)
- 1 cup chopped nuts (walnuts or pecans, optional)
- ½ cup shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients, alternating with the reserved fruit cocktail juice, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the drained fruit cocktail and chopped nuts (if using).
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. (If using coconut or extra nuts, sprinkle them on top during the last 10 minutes of baking.)
- Let the cake cool slightly, then serve with whipped cream or ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes