Puzzle Cake
Puzzle Cake is a moist, fruity dessert with a crunchy topping, combining flavors of fruit, nuts, and coconut, perfect for gatherings or a comforting treat.
Ingredients
Instructions
- Blend egg, salt, and sugar together until well combined.
- Sift flour with baking soda.
- Add the sifted flour and baking soda to the egg mixture and mix thoroughly.
- Pour in the can of fruit cocktail with syrup into a greased 9 x 13-inch pan.
- Mix the remaining ingredients—brown sugar, chopped pecans, and coconut—and sprinkle evenly on top of the batter.
- Bake in a 300°F oven for 1 hour until a toothpick inserted in the center comes out clean.
- Allow to cool, then cut into squares and serve with whipped cream.
Tips & Substitutions
For a richer flavor, consider using fresh fruit or a mix of dried fruits instead of canned fruit cocktail. You can substitute the pecans with walnuts or almonds if desired. To enhance the cake's moisture, add a splash of vanilla extract to the egg mixture. Be careful not to overmix the batter to keep the cake light and airy. For a fun twist, try adding a layer of cream cheese frosting on top.
Serving Suggestions
Serve Puzzle Cake warm or at room temperature, topped with a dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream. For a delightful brunch option, consider serving it alongside coffee or tea. This cake also makes a great dessert after a hearty meal, such as Deluxe Asparagus Casserole.
Storage & Reheating
Store leftover Puzzle Cake 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 individual squares in the microwave for about 15-20 seconds or warm them in the oven at 300°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Puzzle Cake contains roughly 972 calories, with 6g protein, 199g carbohydrates, and 22g fat. It is an excellent source of iron (43% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein and potassium. 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 a different type of fruit in this cake?
You can use any combination of fresh, frozen, or dried fruits to suit your taste. Just ensure that the total amount is roughly equivalent to the fruit cocktail measurement. Experimenting with different fruits can also add unique flavors and textures to the cake.
What if I don't have baking soda?
If you don't have baking soda, you can substitute it with baking powder. Use three times the amount of baking powder as baking soda, so for this recipe, that would be about 3 teaspoons. Keep in mind that baking powder may alter the cake's texture slightly.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help bind the ingredients. The cake's texture may vary slightly, but it should still be delicious.
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).