Old Fashioned Cocktail Cake
This Old Fashioned Cocktail Cake is a cherished family recipe that my mom loved making for company. We always kept a can of fruit cocktail in the pantry for this cake and for jello salads growing up. This cake is light, fluffy, and rich in flavors of almond and vanilla, with bits of fruit throughout. The buttery coconut-pecan topping is cooked on the stovetop until caramelized and spread over the warm cake–it’s absolutely fabulous!
I love a good old-fashioned cake, and this fruit cocktail cake brings back many memories. The topping adds an irresistible layer of sweetness and crunch, with a touch of richness from dark brown sugar that perfectly complements the tender cake. It’s the ideal dessert for holiday potlucks or family gatherings and can easily be made ahead.
Old Fashioned Cocktail Cake
Serve each slice with a dollop of whipped cream and a maraschino cherry for a bit of vintage charm and an extra hint of sweetness. This cake is more than just a dessert; its a beloved slice of tradition that brings warmth to any occasion.
Read more: Old Fashioned Cocktail Cake
Why I love this recipe
- This is my mom’s recipe, so many sweet memories with friends and family eating this cake.
- Easy to make with pantry staples like a can of fruit cocktail.
- Perfect potluck dessert!
- The buttery frosting is the best part of the cake.
Gather these ingredients
Cake:
- Sugar
- All-purpose flour
- Eggs, lightly beaten
- Vanilla
- Almond extract
- Baking soda
- Salt
- Fruit cocktail with syrup, undrained
Topping:
- Butter
- Dark brown sugar
- Sugar
- Evaporated milk
- Vanilla
- Almond extract
- Sweetened coconut, shredded
- Pecans, toasted and chopped
Garnish:
- Maraschino cherries (optional)
- Whipped cream
How to make Old Fashioned Cocktail Cake
Make the cake:
- Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
- Add (in a large mixing bowl) all the cake ingredients and stir until well combined. Pour into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Make the topping:
- Melt the butter in a saucepan, over medium heat. Once melted, add in the rest of the ingredients and bring it to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes.
- Pour the coconut mixture over the hot cake, and spread evenly over the cake with a spatula.
- Garnish (optional) with a dollop of whipped cream and a maraschino cherry on top.
- Serve and enjoy!
Tips & substitutions
- You can toast the pecans before adding them to the topping – brings out a richer, nuttier flavor.
- Make sure to spread the topping while the cake is warm.
- Light brown sugar works well if you don’t have dark brown sugar.
- Walnuts or almonds can be used in place of pecans if that’s what you have on hand.
Serving suggestions
An Old Fashioned Cocktail Cake pairs beautifully with classic, holiday entrees and sides like: prime rib, pork tenderloin, scalloped potatoes and roasted brussels sprouts.
Storage
The cake can be stored at room temperature for up to 2 days. Store in an airtight container to keep it moist. You can store this cake in the refrigerator for up to 5 days in an airtight container.
Check out these other old fashioned desserts while you’re here:
Get the Recipe:
Old Fashioned Cocktail Cake
Ingredients
Cake:
- 1 ½ cups sugar
- 2 cups all-purpose flour
- 2 large eggs lightly beaten
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 15-oz can fruit cocktail with syrup, undrained
Topping:
- ½ cup butter
- ½ cup dark brown sugar, firmly packed
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 ½ cups sweetened shredded coconut
- ¾ cup pecans, toasted and chopped
Garnish:
- maraschino cherries, optional
- whipped cream
Instructions
- Preheat the oven to 350°F. Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, add all of the cake ingredients and stir until well combined. Pour into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Make the topping:
- While the cake is baking, make the topping! Start by adding the butter in a saucepan, over medium heat, to melt. Once melted, add in the rest of the ingredients and bring it to a boil over medium heat. Continue to boil, stirring constantly, for 2 minutes.
- Next, pour the coconut mixture over the hot cake, and spread evenly over the cake with a spatula.
- Optional to add a dab of whipped cream and a Maraschino cherry on top for each serving.
- Serve and enjoy!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
