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Fruit Cocktail Cake with Pecan Topping

A soft, moist cake featuring juicy fruit, nutty crunch, and a rich coconut-pecan topping that's easy to make and perfect for gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups self-rising flour
  • 1 can (15 ounces) fruit cocktail in heavy syrup, undrained
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups granulated sugar
For the Topping
  • 0.5 cup unsalted butter (1 stick)
  • 1 cup sweetened coconut flakes
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • 1 cup chopped pecans
For the Pan
  • Nonstick cooking spray for the pan

Method
 

Preparation
  1. Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a medium bowl, combine self-rising flour, fruit cocktail with its syrup, eggs, vanilla, and sugar. Mix on low speed until smooth.
Baking the Cake
  1. Pour the batter into the prepared dish and spread evenly. Bake for 30 to 35 minutes, checking at 30 minutes for doneness.
  2. Once baked, remove from oven and keep warm.
Making the Topping
  1. While the cake is warm, poke holes all over the top with a fork.
  2. In a medium saucepan, combine butter, coconut, sugar, vanilla, evaporated milk, and pecans. Bring to a boil, then boil for 1 minute.
Finishing the Cake
  1. Pour the hot coconut-pecan topping over the warm cake and spread evenly. Serve warm or allow to come to room temperature before slicing.

Notes

This cake is perfect for potlucks and casual family meals. Store covered in the refrigerator for 2 to 3 days, or freeze wrapped for up to 3 months.