Fruit Cocktail Cakes offer a reliable way to serve individual portions of moist, fruit-filled cake without needing a complicated recipe. They are straightforward to prepare and look great served in jars, making them a practical choice for a simple dessert at home.
This recipe relies on the fruit cocktail and its juice to keep the crumb tender and moist. Because you bake them directly in jars, you don’t have to worry about flipping layers or dealing with cake pans. The combination of the fruit base and the brown sugar-walnut topping creates a balanced texture that holds up well once you add the frosting.
Ingredient Notes
Fruit Cocktail: Use the entire 17-ounce can, including all the juice. This liquid is essential for the moisture of the batter.
Glass Jars: Use 8-ounce glass jars that are clearly labeled as heat-safe or oven-safe to ensure they don’t crack during baking.
Walnuts: Chopped walnuts add a necessary crunch that contrasts with the soft cake.
Fruit Cocktail Cakes
Fruit Cocktail Cakes
These moist individual fruit cocktail cakes are baked in jars and topped with a rich coconut frosting for a delightful treat.
Preheat your oven to 350 degrees F and lightly coat the inside of twelve 8-ounce glass jars with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined.
Add the entire can of fruit cocktail including the juice and the beaten eggs to the dry ingredients, stirring until the batter is smooth and the fruit is evenly distributed.
Divide the batter among the prepared jars, filling each one about one-third of the way full.
Sprinkle the tops of the batter with the brown sugar and chopped walnuts.
Arrange the jars on a baking sheet so they are not touching and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the jars cool on a wire rack for 10 minutes before assembling with your preferred coconut frosting.
To assemble, gently scoop out the top half of each cake in one piece and set it aside.
Add a generous tablespoon of warm coconut frosting into the center of each jar, then place the cake top back on and finish with the remaining frosting.
Keyword Fruit Cocktail Cakes
Tima’s Tips
Always use heat-safe glass jars specifically designed for baking to prevent them from cracking in the oven.
Bake these a day in advance and store them sealed, then add the frosting just before serving to keep the texture fresh.
Storage
Store the cooled, unfrosted cakes in their sealed jars at room temperature for up to two days. If you have already added the frosting, keep the jars in the refrigerator for up to three days.
Common Questions I Get
Can I use a different type of fruit?
This recipe is specifically formulated for the moisture content of canned fruit cocktail, so stick to that for the best results.
Do I have to use glass jars?
Yes, the jars are part of the baking process and the final presentation, so ensure they are heat-safe glass.
Can I freeze these cakes?
You can freeze the unfrosted cakes in their jars for up to one month; just thaw them at room temperature before adding the frosting.
If you make these, let me know how they turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
