Jackie'S Fruit Cocktail Cake
A moist and fruity cake featuring chunks of fruit cocktail, toasted pecans, and coconut, perfect for casual gatherings or dessert with a tropical twist.
Ingredients
Instructions
- Drain the fruit cocktail.
- Mix sugar, margarine or butter, and eggs until well combined.
- Add the dry ingredients: flour, salt, and baking soda; mix thoroughly.
- Stir in coconut (if using), chopped pecans, and drained fruit cocktail.
- Pour batter into a slightly greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of margarine, or try adding a dash of vanilla extract to the mix. If you don’t have pecans, walnuts or almonds work well as substitutes. For an extra layer of texture, you could fold in some chopped maraschino cherries along with the fruit cocktail. This cake can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve Jackie’s Fruit Cocktail Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a fresh fruit salad or a side of Mom's Hot Fudge Sauce drizzled over the top. This cake is also a great addition to potlucks or family gatherings, appealing to both kids and adults alike.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. To reheat, simply microwave individual slices for 15-20 seconds or warm in an oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jackie'S Fruit Cocktail Cake contains roughly 962 calories, with 6g protein, 55g carbohydrates, and 83g fat. It is an excellent source of vitamin C (38% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 in this recipe! Make sure to chop the fruit into small pieces and mix it with a bit of sugar to help release moisture. Keep in mind that the texture may vary slightly from using canned fruit cocktail due to the lack of syrup.
Can I make this cake ahead of time?
Absolutely! This cake stores well, making it perfect for prepping in advance. You can bake it a day or two ahead and keep it covered at room temperature. Just be sure to add any toppings, like whipped cream, just before serving to maintain freshness.
Is this cake suitable for vegetarians?
Yes, Jackie’s Fruit Cocktail Cake is suitable for vegetarians as it contains no meat or animal by-products. If you substitute margarine for butter, it can also be made dairy-free, making it a versatile option for various dietary preferences.
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).