How do you make fruit cake mature faster?

For a swift and sultry maturation, consider a steamy affair with your fruitcake. Place the cake in a covered container and steam it for a short duration . The steam helps open the cake's pores, allowing it to absorb flavors rapidly. This method is perfect for those who crave a moist and mature fruitcake in record time.

What fruits are in a fruit co*cktail?

Fruit co*cktail in Heavy Syrup is packed with peaches, pears, grapes, pineapples and cherries in heavy syrup. This canned fruit is ideal for baking, as part of a lunch snack or for fruit salads!

How do you make a cake set faster?

Luckily, we have a few cooling hacks you can use. Take your cake out of the pan after it has been left to sit for 10 minutes and place it directly onto a cooling tray. Cut your cake. More layers mean more air, forcing your cake to cool faster. ... Pop your cake in the fridge or freezer!

What two ingredients help fruitcake last longer?

Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit . It will last even longer if you sprinkle it with a spirit like brandy.

Grandma's Fruit co*cktail Cake Recipe {Southern Classic} Gonna Want Seconds (2024)

Clear out space on your list of favorite cake recipes — my easy fruit co*cktail cake recipe is a winner!

Great as a dessert or a treat with coffee, this old fashion cake is made from scratch, no box mix needed! But that doesn’t mean it’s complicated. Far from it — this whole cake recipe, with a yummy butter sauce full of coconut and pecans, whips together in less than an hour! Grab that reliable childhood favorite, the canned fruit co*cktail, and let’s get baking! This ain’t yo momma’s fruit cake recipes.

This was my grandma’s recipe, we also love her applesauce cake, coca-cola cake, Texas sheet cake, and banana cream pie!

What I Love About This Recipe

Childhood nostalgia in every bite!
Easy homemade goodness
Packed with delicious crunches like coconut and pecans
Everyone will LOVE this, guaranteed!

How To Make Fruit co*cktail Cake Recipe

Make the cake: Stir together all cake ingredients until well combined.
Pour into prepared baking dish and bake.
Make the topping: In a saucepan, add butter, brown sugar, sugar, evaporated milk, and vanilla.
Pour shredded coconut and pecans. Stir and continue to boil for a few minutes.
Pour over the hot cake and smooth evenly with an offset spatula.
Garnish:Top individual slices with Reddi Wip and cherries.

See the full instructions below.

Fruit co*cktail Cake Recipe + Ingredient Notes

Mind your pan: You can use either a glass or dark pan with this recipe, but grease both before you add the batter. Don’t forget that cake in a dark pan may bake faster than a cake in a glass pan, so set your timer about 5 minutes earlier than the recipe calls for.
Serving: This cake can be served at room temperature or warm. My family likes it best when it’s still oven-warm and ooey-gooey-moist. You can also pop leftover slices in the microwave or toaster oven to rejuvenate them!
Icing: When I make this, I spend about 20 minutes in the kitchen. You can put the cake in the oven to bake, then come back later to make the glaze. But remember: it’s important you add the glaze to a hot cake! About 10 minutes before your cake is set to come out, place your glaze ingredients in your saucepan. You’ll want the ingredients to boil for about 1-2 minutes, then it’s ready to pour.
Fruit co*cktail in Syrup: The simple chemistry of this cake just doesn’t work the same way if you use a fruit co*cktail in juice. The fruit co*cktail in syrup is important!
Skip the Box: The reason I don’t use boxed cake mix in this particular recipe is that with the simplicity of this recipe, a mix doesn’t really seem like convenience at all! My recipe is quick, easy, and once you try it, you’ll never want to use boxed caked mixes again!
Cherries: You’ll only use one can of fruit co*cktail, so you know what that means – the kids are going to be fighting over those three maraschino cherries! To stop any arguments, keep a can of Reddi-Wip and a jar of maraschino cherries on hand. When it’s time to serve your cake, just add a dollop of whipped cream and one or two cherries. Crisis averted! This is sage advice handed down straight from my grandma Ada Margery!!!!

Storing + Freezing + Make-Ahead

How Long Can You Keep This In The Fridge? Sadly, no! I don’t recommend that you store the product of this recipe in the fridge. The cold air changes the texture of the icing, and I promise you won’t like it as much. But! It will do just fine on the counter for a few days.
Can You Freeze This? Yes! The product of this recipe freezes up wonderfully. You’ll definitely want to fully thaw it and heat it up before you eat any leftovers — this cake just tastes so much better warm! You’ll be able to store this cake in the freezer for up to 3-6 months!
Make-Ahead Tips: Honestly, there’s no way to speed up this baking process! The batter is already as quick as can be (just as easy as boxed mixes!) and the baking time is necessary for cake doneness. You can always make the cake ahead of an event though — it’ll keep just fine!
Food Safety: Food safety is so important, so be sure to follow these freezeguidelines whenever you’re storing them!

Craving More Amazing Cake Recipes?

Pineapple Sunshine Cake
Butterfinger Cake (One of my Daddy’s Fav’s)
Pig Pickin Cake
Heaven On Earth Cake
Strawberry Jello Cake
Strawberry Sheet Cake

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Grandma's Fruit co*cktail Cake

Serve this old-fashioned Fruit co*cktail Cake up for dessert or invite your friends for coffee! Made from scratch, NO box mix needed!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Servings: 12 slices

Author: Kathleen

Ingredients

Cake:

▢ 1 1/2 cups sugar
▢ 2 cups all-purpose flour
▢ 2 large eggs lightly beaten
▢ 2 teaspoons vanilla
▢ 2 teaspoons baking soda
▢ 3/4 teaspoon salt
▢ 1 can (16-ounce) fruit co*cktail with syrup undrained

Topping:

▢ 1/2 cup butter
▢ 1/2 cup brown sugar firmly packed
▢ 1 cup sugar
▢ 1 cup evaporated milk
▢ 1 teaspoon vanilla
▢ 1 1/2 cups sweetened shredded coconut
▢ 3/4 cup pecans chopped

Garnish:

▢ Reddi Wip
▢ maraschino cherries

US Customary - Metric

Instructions

Cake:

Adjust an oven rack to the medium position. Preheat oven to 350°F (177°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, stir together all cake ingredients until well combined. Pour into prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Topping:

Meanwhile, make the topping by combining all the ingredients in a saucepan and bring it to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes. Pour over the hot cake and smooth it evenly with an offset spatula.

Garnish:

Top individual slices of cake with a dollop of Reddi Wip and Maraschino cherries.

Fans Also Made:

Apple Coffee Cake
Easy Texas Sheet Cake Recipe
Pineapple Sheet Cake Recipe
Strawberry Jello Cake

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Notes

Mind your pan:You can use either a glass or dark pan with this recipe, but grease both before you add the batter. Don’t forget that cake in a dark pan maybake fasterthan a cake in a glass pan, so set your timer about 5 minutes earlier than the recipe calls for.
Serving:This cake can beserved at room temperature or warm.My family likes it best when it’s still oven-warm and ooey-gooey-moist. You can also pop leftover slices in the microwave or toaster oven to rejuvenate them!
Icing:When I make this, I spend about 20 minutes in the kitchen. You can put the cake in the oven to bake, then come back later to make the glaze. But remember: it’s important you add the glaze to ahotcake! About 10 minutes before your cake is set to come out, place your glaze ingredients in your saucepan. You’ll want the ingredients to boil for about 1-2 minutes, then it’s ready to pour.
Fruit co*cktail in Syrup:The simple chemistry of this cake just doesn’t work the same way if you use a fruit co*cktail in juice. The fruit co*cktail insyrupis important!
Skip the Box:The reason I don’t use boxed cake mix in this particular recipe is that with the simplicity of this recipe, a mix doesn’t really seem like convenience at all! My recipe is quick, easy, and once you try it, you’ll never want to use boxed caked mixes again!
Cherries:You’ll only useonecan of fruit co*cktail, so you know what that means – the kids are going to be fighting over those three maraschino cherries! To stop any arguments, keep a can of Reddi-Wip and a jar ofmaraschino cherrieson hand. When it’s time to serve your cake, just add a dollop of whipped cream and one or two cherries. Crisis averted! This is sage advice handed down straight from my grandma Ada Margery!!!!

Nutrition

Reader Interactions

Comments

Barbara says
January 11, 2024 at 5:42 am

This is basically the same recipe I used for years and somehow lost. It’s a great recipe!
I made it for our senior group at church, where some eat only gluten free sweets. So I opted for ‘Krusteaz’ gluten free flour, using the same amount of 2 cups flour the recipe calls for. I didn’t bring any of the cake home,so I think it was a hit.🥳 Actually everyone said it was “delicious”.
If this is your first time making a fruit co*cktail cake, I urge you go ahead and pay more for name brand fruit co*cktail. You won’t regret it! So much more flavor! Of course I know this because I’ve made that mistake in the past. I will never do that again.
*Thanks for the recipe!
Reply
- Kathleen says
  January 12, 2024 at 5:07 am
  
  Hi, Barbara! Wow, that’s awesome, I’m so happy you loved this cake, and it was a hit in your church! Thanks for sharing that this works with gluten-free flour!
  I agree with the fruit co*cktail. Thank you so much for your positive feedback! I guess you have to make this for your church some other time? Hehe. 🙂❤️
  Reply
Jeanne Hightower says
December 7, 2023 at 9:57 pm

I’ve been looking for this recipe!! My mom made it when we were young. My brother asked if I knew how to make it just like mom did. Finally! I’ve found the exact recipe. Can’t wait to make it for my siblings.
Reply
- Kathleen says
  December 8, 2023 at 2:07 pm
  
  I’m so happy you found it! It’s a wonderful cake!
  Reply
Donna says
September 22, 2023 at 6:30 pm

My boss used to make this years ago when I was young. She didn’t put the icing on it, she only sprinkled powdered sugar on top. It was still a winner for our coffee break.
Reply
- Kathleen says
  September 23, 2023 at 3:21 am
  
  That’s awesome, Donna!
  Reply
Zach says
September 20, 2023 at 1:08 pm

My wife made this recipe and it was delicious!
The only difference was she used 15 oz fruit co*cktail in juice and halved the coconut.
It was awesome.
Reply
- Kathleen says
  September 21, 2023 at 2:32 am
  
  Oh that’s yummy! I’d like to try that too 🙂
  Reply
Sonja Ryan says
August 30, 2023 at 5:43 pm

This cake is amazing made it and my husband loved it.. .I mom use to make this cake all the time
Reply
See Also
Healthy Dole Whip Recipe
- Kathleen says
  September 1, 2023 at 4:19 pm
  
  That’s wonderful, Sonja! Thanks for your positive feedback 🙂
  Reply
Janey Hill says
August 22, 2023 at 10:42 am

I made the recipe with fruit co*cktail in it own juice and it turned out fine. The cake was super moist and the icing is amazing.
Reply
- Kathleen says
  August 23, 2023 at 7:55 am
  
  That’s amazing, thank you so much, Janey 🙂
  Reply
Paula says
May 22, 2023 at 4:54 am

Working on gathering the ingrediants up here in Canada. How do you sub the fruit co*cktail in syrup, most of the brandss here are fruit juice only. Can I drain one and add a sugar syrup overnight or something. Help Please Paula
Reply
- Kathleen says
  May 22, 2023 at 5:24 pm
  
  Hi Paula. This is a really old recipe. I honestly don’t know how it will work without the fruit co*cktail in heavy syrup! I’d love to help but I haven’t tried it any other way. Maybe you’re on to something with draining the fruit co*cktail and adding simple syrup. I’m guessing 1/4cup–1/3cup simple syrup. I hope this helps a little bit!!!
  Reply
  - Barbara says
    January 14, 2024 at 1:49 am
    
    When ‘fruit co*cktail in juice’ is used, the cake doesn’t hold together as well in the handling; and there is less flavor (that’s my personal opinion).
    Reply
Lynn says
May 2, 2023 at 10:11 am

My mom made this when I was a young girl growing up. So glad I found this. I am going to make this today.
Reply
- Lyn says
  May 2, 2023 at 11:20 am
  
  Forgot to mention that I am almost 75 years old.
  Reply
Avril Sanders says
February 4, 2023 at 7:03 pm

I always save this recipe for special occasions (most ly when i need to persuuade my husband about something ) He loves it and caves into me everytime TRY IT!!!!!
Reply
- Kathleen says
  February 5, 2023 at 10:47 pm
  
  Wow, thank you so much for your positive review, Avril! I’m glad you both love this recipe 🙂
  Reply
Nancy Hempel says
January 18, 2023 at 8:45 am

I’m making this recipe today I’ll let you know how it turns out and how my family like it
Reply
Sonja Ryan says
January 15, 2023 at 11:48 am

My mom’s favorite cake and when I was home she would have me to make this grayscale for us and family dinners. It’s so moody and waxy.!!!!! Try it you will like it
Reply
Lisa M says
October 24, 2022 at 6:55 pm

Just like mama used to make. Easy and delicious. This is a family favorite!
Reply
- Kathleen says
  October 24, 2022 at 11:08 pm
  
  Yaaay! Thank you, Lisa! Enjoy 🙂
  Reply
Paula says
August 14, 2022 at 10:07 am

Can you make the icing without the coconut?
Reply
- Kathleen says
  August 15, 2022 at 9:44 am
  
  Sure you can!
  Reply
Barb says
April 5, 2022 at 3:30 pm

My family has enjoyed this cake for over 50 yrs. I even stretch the recipe and make extra topping.
Excellent cake. 5*****
Reply
- Kathleen says
  April 6, 2022 at 9:54 am
  
  Thank you so much, Barb! This is a classic 🙂
  Reply
Balinda Rose says
January 12, 2022 at 9:45 pm

Hi
I have not yet made this for co*cktail cake.
I am for sure going to tomorrow which will be January 13th.
The reason I’ve chosen this recipe is because it sounds just like the one my mom would make when my siblings and I were young. And OH MY GOODNESS it was the most yummiest mouth watering most cake. I am very excited and anxiously waiting for tomorrow.
Oh and p.s this will be my very first time of ever making a fruit co*cktail cake. I’ll let you know how it turns out I will even take a picture of it. Wish me luck
Reply
- Kathleen says
  January 13, 2022 at 12:04 am
  
  Hi, Balinda! Good luck! And I’m excited to know how it turns out 🙂
  Enjooooy!
  Reply