I made this Del Monte Fruit Cocktail Cake recently, and it reminded me why these old-school desserts never go out of style. The fruit keeps the cake so moist and adds little bursts of sweetness in every bite, while the simple batter comes together in no time.

What I love most is how unfussy it is—you just mix, bake, and suddenly you’ve got a dessert that feels both nostalgic and comforting. It’s the kind of cake I can bring to a family gathering or enjoy with coffee in the afternoon, and it always disappears fast.

Why You’ll Love This Recipe

This fruit cocktail cake is soft, moist, and filled with fruity bursts in every bite. The fruit cocktail keeps the cake tender without needing butter, while the topping of brown sugar and chopped nuts gives it a sweet, crunchy finish.

It’s quick to mix together, uses inexpensive pantry ingredients, and requires no fancy techniques — perfect for both beginner bakers and busy families.

It’s also versatile: you can enjoy it plain, top it with whipped cream, or even serve it warm with vanilla ice cream. Best of all, it’s one of those recipes that feels special while staying down-to-earth.

What You’ll Need

1 can (15 oz) Del Monte fruit cocktail in juice, undrained
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
½ cup brown sugar (for topping)
½ cup chopped walnuts or pecans (for topping)
Optional: whipped cream or vanilla ice cream for serving

Pro Tips

Do not drain the fruit cocktail – The juice keeps the cake moist and flavorful.
Mix gently – Overmixing can make the cake dense.
Bake until just set – The fruit adds moisture, so avoid overbaking.
Cool before cutting – Let the cake rest so slices hold their shape.
Double the recipe – It’s an easy way to feed a crowd at potlucks or holidays.

Tools Required

Large mixing bowl
Measuring cups and spoons
Whisk or wooden spoon
9×13-inch baking dish
Cooling rack
Spatula or cake knife

Substitutions & Variations

Nuts: Swap walnuts or pecans with shredded coconut for a tropical touch.
Extracts: Use almond or rum extract instead of vanilla for a twist.
Fruits: Try canned pineapple chunks or peaches if you don’t have fruit cocktail.
Lighter option: Reduce sugar slightly and top with unsweetened whipped cream.
Texture add-ins: Add mini chocolate chips or extra coconut for variety.

Make-Ahead Tips

This cake can be baked a day in advance and stored, covered, at room temperature. The flavors actually deepen overnight, making it even better the next day.

You can also freeze the baked cake (without topping) for up to 2 months. Thaw at room temperature and add a fresh topping before serving.

Instructions

1. Preheat Oven
Preheat your oven to 350°F (175°C). Grease or lightly spray a 9×13-inch baking dish.

2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, and salt.

3. Add Fruit Cocktail and Wet Ingredients
Stir in the can of fruit cocktail with its juice, eggs, and vanilla extract. Mix until just combined — the batter will be wet and lumpy from the fruit.

4. Pour into Baking Dish
Spread the batter evenly in the prepared dish.

5. Add Topping
Sprinkle the brown sugar and chopped nuts evenly over the batter.

6. Bake
Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. Cool and Serve
Let the cake cool for at least 15 minutes before slicing. Serve plain, with whipped cream, or a scoop of vanilla ice cream.

Serving Suggestions

This cake is delicious on its own, but a dollop of whipped cream or a scoop of ice cream makes it extra indulgent. For a brunch table, serve it alongside coffee or tea.

At family gatherings, cut into squares for easy sharing. Slightly warm slices really highlight the fruit flavor and crunchy topping.

Leftovers & Storage

Room temperature: Store covered for up to 3 days.
Refrigerator: Keeps up to 5 days, though the topping may soften.
Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temp and reheat briefly to restore texture.

Nutrition & Benefits

This cake may be a sweet treat, but the fruit cocktail adds natural sweetness and moisture, reducing the need for butter or oil.

Walnuts or pecans contribute healthy fats and protein, while eggs add structure and richness. While not exactly health food, it’s a dessert with nostalgic charm and a more balanced profile than heavier cakes.

Recipe FAQ

1. Can I use fresh fruit instead of canned?
Yes, but add ½ cup extra liquid (such as fruit juice) to replace the canned juice.

2. Do I need to use Del Monte brand fruit cocktail?
No — any brand of canned fruit cocktail works.

3. How do I know when the cake is done?
The top should be golden, and a toothpick inserted in the center should come out clean.

4. Can I make this cake without nuts?
Yes, simply skip them or substitute coconut or oats for crunch.

5. Does this cake need frosting?
Not at all — the brown sugar and nut topping give it plenty of flavor.

A Slice of Nostalgia to Share

This Del Monte Fruit Cocktail Cake is a perfect blend of nostalgia and simplicity. With its tender crumb, bursts of fruit, and sweet crunchy topping, it’s the kind of dessert that feels both homey and special.

It’s easy enough for weeknights yet crowd-pleasing enough for holidays or potlucks. Bake it once, and you’ll see why this recipe has stood the test of time.