Fruit Cocktail Dessert Cake
A moist and fruity dessert cake featuring canned fruit cocktail, sweet brown sugar topping, and optional pecans. Its tender crumb and caramelized topping make it a delightful treat suitable for family gatherings or casual desserts, offering a perfect blend of sweetness and fruitiness in every bite.
Ingredients
Instructions
- Place the egg in a bowl and beat.
- Add the fruit cocktail to the beaten egg.
- Add the sifted flour, salt, and soda to the mixture.
- Mix well until combined.
- Pour the batter into an ungreased pan.
- Sprinkle the brown sugar evenly over the top.
- Add broken pecans on top of the brown sugar if desired.
- Bake at 325°F (160°C) for 50 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have brown sugar, you can substitute it with regular granulated sugar, though the taste will be slightly different. For a nut-free version, simply omit the pecans. Make sure to sift the flour to avoid lumps for a smoother batter, similar to what you'd use in American recipes like Rocky Road Cake.
Serving Suggestions
This Fruit Cocktail Dessert Cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with a cup of coffee or tea for an afternoon treat. For a festive touch, serve it alongside Sweet Nut Braid during holiday gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds until warmed through, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cocktail Dessert Cake contains roughly 1110 calories, with 14g protein, 230g carbohydrates, and 17g fat. It is an excellent source of iron (31% of the Daily Value), protein (29% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 859mg 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 use fresh fruit, but you may need to adjust the sweetness since canned fruit cocktail is often packed in syrup. Chop fresh fruits like peaches, pears, and cherries, and consider adding a little sugar or honey to replicate the sweetness of canned fruit.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum to help with the structure. The texture might vary slightly, but it should still be delicious.
How can I make this dessert more flavorful?
To make the cake more flavorful, consider adding spices like cinnamon or nutmeg to the batter. A splash of almond extract can also enhance the taste. Topping the cake with toasted pecans or walnuts can add a nice crunch and extra flavor.
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).