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Fruit Cocktail Coffee Cake


Fruit Cocktail Cake

Fruit Cocktail Cake

Diana Rattray
Bake this delicious cake in a tube cake pan or Bundt pan. Use fruit chunks or fruit cocktail in this cake, and feel free to use walnuts instead of the chopped pecans, or leave the nuts out.


  • 1 can (15 ounces) chunky fruit or fruit cocktail in syrup
  • 2 cups granulated sugar
  • 1/3 cup syrup from fruit
  • 1 cup Canola or safflower oil
  • 2 teaspoons vanilla
  • 4 large eggs
  • 3 cups flour, stir before measuring
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • .
  • Topping
  • 2 tablespoons melted butter
  • Confectioners' sugar for sprinkling over the cake


Butter and flour a 10-inch tube cake pan or 12-cup Bundt pan. Heat oven to 350°.

Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.

In mixing bowl, combine sugar, reserved syrup, oil, vanilla, and eggs. Beat with a mixer on medium speed for about 4 minutes, until well beaten. Sift together the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped pecans.

Spoon about half of the batter into the prepared baking pan. Arrange fruit pieces over the batter, then spoon remaining batter over the fruit. Spread gently to cover. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean. Cool on a rack for 10 minutes; turn cake out of pan onto a cake plate. Brush with the melted butter and sprinkle with confectioners' sugar.

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