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This old-fashioned Fruit Cocktail Cake only requires 4 easy ingredients – butter, self-rising flour, sugar, and a can of fruit cocktail. A simple dump cake style recipe that is best served warm with a scoop of vanilla ice cream.
Fruit Cocktail Cake Recipe
This easy fruit cocktail cobbler cake is a simple dessert because the only things you’ll need to make it are self-rising flour, butter, sugar, and a can of fruit cocktail! No boxed cake mix needed.
It’s similar to cobbler with a cake-like topping and the soft & warm fruit. It’s also similar to a dump cake where you mix everything together and “dump it” into the baking dish.
This easy cake recipe produces a moist cake – thanks to that sweet syrup in the can of fruit cocktail – and it’s the perfect simple dessert to make. Anyone can make this cake, promise ❤︎
Only 4 Cake Ingredients Needed
- Butter : I always use salted butter when baking and cooking, but if you prefer unsalted butter then use that instead.
- Self-Rising Flour
- Granulated Sugar
- Canned Fruit Cocktail : This is an assortment of canned fruit that comes in heavy syrup, light syrup, or fruit syrup. No need to drain it! Just dump in the contents from the can, that’s it!
How To Make Easy Fruit Cocktail Cake
Heat the oven to 350 degrees F. Evenly spread the melted butter in a 9×9-inch baking pan.
In a medium bowl, stir together the flour, sugar, and fruit cocktail until well combined. Pour the cake batter into the prepared baking dish over top the butter.
Bake for 35-45 minutes or until golden brown and bubbly along the edges.
Allow to cool for 5-10 minutes. Serve the cake warm with a scoop of vanilla ice cream on top. Enjoy!
How To Store Fruit Cocktail Cake
The cake should be stored covered, or in airtight containers, at room temperature for up to 4 days. The leftover cake can be eaten at room temperature, or microwave it for 10-15 seconds at a time until desired temperature is reached.
Serving Suggestions
This cobbler-like fruit cocktail cake is best served as a warm cake with a scoop of ice cream on top! That’s how my family loves to eat it. Other ideas are to serve it with some whipped cream, either homemade or store-bought, or to add some additional fresh fruit alongside the cake for serving.
Recipe FAQ’s
I Don’t Have Self-Rising Flour, What Should I Do?
If you don’t have self-rising flour on hand, or can’t get it at the grocery store, you can do the following to make your own and still proceed with the recipe. To make self-rising flour : In a bowl, whisk together 1 cup all-purpose flour, 1.5 teaspoons baking powder, and 1/4 teaspoon salt.
What Is The Best Kind of Baking Pan To Use?
This is an old-fashioned southern recipe, so to keep with that southern flair, it’s traditionally made with a cast iron pan – which really makes the edges golden brown. However, I don’t love baking with cast iron so I always just use a regular nonstick square cake pan when I make this cake recipe. A glass baking pan would also work.
Do I Need To Drain The Fruit Cocktail Before Adding It?
No, do not drain the juices from the can of fruit cocktail before adding it into the mixing bowl. The liquid is needed in the baking process. There are no other liquids called for in the recipe, and the moisture from the fruit alone will not be enough to make the cake work. Make sure you are dumping in ALL the contents from the canned fruit cocktail, juice and all.
More Fruity Dessert Recipes
- Easy Lemon Blueberry Cobbler
- Banana Split Dessert Cups
- Mandarin Orange Pretzel Salad
- Mango Pineapple Popsicles
- Peach Cobbler Dump Cake
Fruit Cocktail Cake (Only 4 Ingredients!)
Equipment
Ingredients
- 4 tablespoons butter melted
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 can (15 oz) fruit cocktail do not drain
Instructions
- Heat the oven to 350℉. Evenly spread the melted butter in a 9×9-inch baking dish.4 tablespoons butter
- In a medium mixing bowl, stir together the flour, sugar, and fruit cocktail until well combined. Pour batter into the prepared baking dish over top the butter.1 cup self-rising flour, 1 cup granulated sugar, 1 can (15 oz) fruit cocktail
- Bake for 35-45 minutes or until golden brown and bubbly along the edges.
- Allow to cool for 5-10 minutes. Serve the cake warm with a scoop of vanilla ice cream on top. Enjoy!
Nutrition
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