Fruit Cocktail Cake Recipe

Looking for a quick and delightful dessert to impress your guests or satisfy your sweet tooth? This Easy Fruit Cocktail Cake is the perfect solution! With minimal ingredients and straightforward preparation, this dessert combines the fruity goodness of a canned fruit cocktail with a soft, buttery cake. Serve it warm with a scoop of vanilla ice cream or whipped cream, and you’ll have a crowd-pleaser that’s ready in no time. Perfect for weeknight treats or last-minute gatherings, this cake is sure to become a staple in your kitchen.

Ingredients:

• 1/4 cup unsalted butter, divided
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 (15-ounce) can fruit cocktail in juice, undrained
• Vanilla ice cream or whipped cream (optional, for serving)

Preparation Time:

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Cooling Time: 10 minutes
• Total Time: 55-60 minutes

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). While the oven is heating, generously grease a 9-inch pie dish or cake pan with a portion of the unsalted butter. Set the pan aside.
2. Prepare the Batter:
   • In a large mixing bowl, combine the self-rising flour, granulated sugar, and the entire can of fruit cocktail (including the juices). Stir the mixture gently until just combined. Avoid overmixing, as this could affect the texture of the cake.
3. Transfer to the Pan:
   • Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform cooking.
4. Add the Butter:
   • Slice the remaining butter into small pats. Distribute these evenly over the surface of the batter. As the cake bakes, the butter will melt and create a golden, flavorful crust.
5. Bake the Cake:
   • Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Keep an eye on the cake during the last 5 minutes of baking to avoid over-browning.
6. Cool and Serve:
   • Once baked, remove the cake from the oven and allow it to cool for at least 10 minutes. This resting time helps the flavors meld and makes slicing easier. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Serving Suggestions:

This Fruit Cocktail Cake pairs beautifully with a range of toppings and sides. Here are a few ideas to elevate your dessert:

• Vanilla Ice Cream: The cold creaminess of ice cream complements the warm, fruity cake.
• Whipped Cream: A light dollop adds a touch of elegance.
• Fresh Fruit: Garnish with slices of fresh strawberries or a few whole cherries to enhance the fruity flavors.
• Powdered Sugar: A light dusting of powdered sugar gives the cake a polished finish.

Notes and Tips:

• Self-Rising Flour Substitute: If you don’t have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
• Optional Add-Ins: Add a handful of chopped nuts, such as pecans or walnuts, for added texture and flavor.
• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave for a warm treat.
• Freezing: This cake freezes well! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

This Easy Fruit Cocktail Cake is a versatile, delightful dessert that’s as simple to make as it is to enjoy. Whether you’re hosting a dinner party, celebrating a special occasion, or just indulging in a midweek treat, this cake is sure to please. With its golden crust, moist interior, and bursts of fruit in every bite, it’s a recipe you’ll come back to time and time again. Try it today and see why it’s a timeless favorite!