Fruit Cocktail Cake From A Cake Mix Recipe

Whip up this incredibly moist and delicious fruit cocktail cake in minutes! Starting with a simple cake mix, this recipe is elevated with a delightful coconut-brown sugar topping, replacing the original overly sweet icing. We use a vibrant fruit cocktail (we loved one with guava and mango!), but a standard fruit cocktail works perfectly too. The subtle sweetness and incredibly moist texture make this the perfect snack cake for any occasion. Get ready to impress!

Prep Time 15 mins
Cook Time 55 mins
Calories 216.9 kcal
Protein 5g
Rating 4.2 (22 Reviews)
Fruit Cocktail Cake From A Cake Mix 57

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fruit Cocktail Cake From A Cake Mix

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How to Make Fruit Cocktail Cake From A Cake Mix

  1. Preheat oven to 325°F (160°C).
  2. Grease a 9x13 inch baking pan (or two 8x8 inch pans).
  3. In a large mixing bowl, combine one 15.25-ounce box of your favorite cake mix, one 20-ounce can of fruit cocktail (drained, with juices reserved, and chopped if using larger pieces like guava or mango), 1 cup sweetened shredded coconut, and 3 large eggs.
  4. Beat on medium speed for 2 minutes until well combined.
  5. Pour batter into the prepared pan(s).
  6. Evenly sprinkle the remaining ½ cup of sweetened shredded coconut and ½ cup packed light brown sugar over the top of the batter.
  7. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool slightly before serving warm or at room temperature. Cake stays moist for several days!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

89g

Fat

23g

Carbs

11g