Betty'S Fruit Cocktail Cake
Betty's Fruit Cocktail Cake is a moist, sweet dessert bursting with fruit flavors and nutty crunch, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix together self-rising flour, 2 cups of sugar, beaten eggs, and the can of fruit cocktail.
- Pour the batter into a greased baking pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the coconut topping by combining canned milk, remaining sugar, butter, coconut, and nuts.
- Spread the coconut mixture over the hot cake after baking and serve.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of self-rising flour, and adding a pinch of baking soda. You can substitute the canned fruit cocktail with fresh fruits like peaches or pears for a seasonal twist. If you're looking for a nut-free version, simply omit the nuts or replace them with seeds. To enhance the flavor, try adding a splash of vanilla extract to the batter.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a refreshing contrast, serve with fresh fruit on the side. You can also enjoy it alongside coffee or tea for an afternoon treat, making it suitable for brunch or dessert gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place a slice in the microwave for about 20-30 seconds or warm it in the oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Fruit Cocktail Cake contains roughly 2539 calories, with 36g protein, 355g carbohydrates, and 112g fat. It is an excellent source of iron (93% of the Daily Value), protein (72% of the Daily Value), and vitamin C (69% of the Daily Value). Note that it is relatively high in sodium, at 851mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned fruit cocktail?
Yes, you can replace the canned fruit cocktail with fresh fruits like chopped peaches, pears, or even berries. Just ensure that the fruits are well-drained if they contain excess liquid to avoid a soggy batter.
What can I use instead of canned milk?
If you don't have canned milk on hand, you can substitute it with regular milk or a plant-based alternative like almond or coconut milk. Just be sure to choose an unsweetened version to maintain the balance of flavors in the cake.
Can I freeze the fruit cocktail cake?
Absolutely! You can wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It will keep well for up to 3 months. Thaw it in the refrigerator overnight before serving, and reheat if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).