Fruit cocktail cake with a cake mix remixes a vintage classic to make it even easier. The cake is light, moist, and delightfully fruity.
If you like vintage fruit cocktail cake, you are going to love this recipe. It starts with a cake mix, so it is even easier to make.
However, the feeling is still the same. It is a nice moist cake that has bits of fruit and a little brown sugar on top.
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While my grandma’s fruit cocktail cake recipe is about as easy as a scratch cake recipe gets, sometimes you want something even easier. This cake mix version is just that.
The only thing you have to measure is the oil. Plus, the cake is extra fluffy from that cake mix magic.
A lot of recipes out there finish the cake with a glaze or frosting. Now, you know I love me some frosting.
However, I think the fruit in this cake is supposed to be the star of the show. And it seemed like adding pretty much any kind of frosting would overpower the fruit.
So I did what my grandma did in the original, sprinkled just a bit of brown sugar over the top instead. The cake is so moist.
The brown sugar is enough to add some caramelly undertones and finishes it off nicely.
Tips and Tricks
Do not drain the fruit cocktail. The juices from the can are going to replace the water in the cake mix.
That moisture and extra fruity sweetness really make this cake what it is.
I like getting the fruit cocktail with the extra cherries, but any 15 oz can of fruit cocktail will do.
If you want a little bit more chew in your cake, stir in up to a cup of shredded coconut.
Or add some chopped nuts with the brown sugar. Chopped pecans or walnuts would be tasty additions.
As moist as the cake was, we didn’t think it needed anything to go with it. However, a dollop of whipped cream or vanilla ice cream would be delicious.
Frequently Asked Questions
What fruits are in fruit cocktail?
A can of fruit cocktail generally contains pears, grapes, peaches, pineapple, and cherries packed in either a syrup or concentrated fruit juice mixture.
How do you store fruit cocktail cake?
This cake stores well at room temperature for 4 days. Leftovers are good at room temperature or rewarmed slightly.
Just wrap the cake in plastic wrap or use a pan with a lid to keep the cake fresh for as long as possible.
Did you make this recipe? Please leave a review in the recipe card.
Fruit Cocktail Cake With a Cake Mix
- 15.25 oz yellow cake mix
- 3 eggs large
- ½ cup vegetable oil
- 15 oz fruit cocktail undrained
- ½ cup light brown sugar
- Preheat oven to 350℉ and grease a 9×13-inch pan.
- In a medium mixing bowl, beat together the cake mix, oil and eggs until the mixture is smooth.15.25 oz yellow cake mix, 3 eggs, ½ cup vegetable oil
- Add the can of fruit cocktail along with all of the juices in the can. Mix until you have a uniform batter.15 oz fruit cocktail
- Pour into prepared cake pan. Sprinkle with brown sugar.½ cup light brown sugar
- Bake for 28-34 minutes. Cool before serving.