Description
This Fruit Cocktail Cake is a moist, flavorful dessert combining sweet fruit cocktail with a rich buttery batter and a crunchy nut topping. Perfect for casual gatherings or an easy homemade treat, it’s simple to prepare and baked to golden perfection.
Ingredients
Scale
Cake Ingredients
- 1 can (15 oz) fruit cocktail, undrained
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 large egg
Topping Ingredients
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional, like walnuts or pecans)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×9-inch or 8×8-inch square baking pan to prevent sticking.
- Prepare the dry mix: In a large mixing bowl, combine the all-purpose flour, 1 cup sugar, baking soda, and salt. Stir well to evenly distribute all the dry ingredients.
- Add wet ingredients: Pour in the undrained fruit cocktail, melted butter, vanilla extract, and the egg into the dry mixture. Stir until fully combined. The batter will be thick and chunky due to the fruit pieces.
- Transfer to pan: Pour the prepared batter into the greased baking pan and spread it out evenly with a spatula to ensure uniform baking.
- Make the topping: In a small bowl, combine 1/2 cup sugar, melted butter, and chopped nuts if using. Mix thoroughly, then sprinkle this mixture evenly over the batter in the pan.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top turns golden brown.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Chopped nuts are optional but add a delightful crunch and texture to the topping.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure the fruit cocktail is undrained as the juice helps keep the cake moist.
- You can add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.