Del Monte Fruit Cocktail Cake is a moist, flavorful dessert that combines the sweetness of canned fruit with a tender, spiced cake base. This recipe works beautifully because the fruit cocktail adds natural moisture and bursts of fruity flavor, while the spices and brown sugar balance the sweetness for a rich, comforting treat.
Ingredients
- 1 can (15 oz) Del Monte Fruit Cocktail, drained
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easier removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- Mix in the vanilla extract and sour cream (or yogurt) until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Fold in the drained Del Monte Fruit Cocktail gently with a spatula, ensuring the fruit is evenly distributed without breaking it up too much.
- If desired, fold in the chopped nuts for added texture and flavor.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before slicing.
Tips
- Drain the fruit well: Excess liquid from the canned fruit can make the batter too wet, so be sure to drain the fruit cocktail thoroughly and even pat it dry with paper towels if needed.
- Substitute sour cream: If you don’t have sour cream or prefer a lighter option, plain Greek yogurt works well as a substitute without altering the texture significantly.
- Use fresh or frozen fruit: If you prefer fresh or frozen mixed fruit, reduce added sugar slightly and adjust baking time as needed since fresh fruit can release more moisture.
- Storage: Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Wrap tightly to prevent drying out.
Serving Suggestions
This fruit cocktail cake is delicious served plain or with a dusting of powdered sugar. For a more indulgent option, top slices with whipped cream or a scoop of vanilla ice cream. It also pairs nicely with a cup of tea or coffee for an afternoon snack or dessert. For a festive touch, drizzle with a simple glaze made from powdered sugar and a splash of orange juice.
Variations
You can easily customize this cake to suit your tastes or what you have on hand. Try adding shredded coconut or dried cranberries for extra texture and flavor. Swap the nuts for toasted almonds or omit them entirely for a nut-free version. For a spiced twist, increase the cinnamon and nutmeg or add a pinch of ground cloves or ginger. To make it gluten-free, substitute the all-purpose flour with a gluten-free baking blend, but note that texture may vary slightly.
Storage and Reheating
Store leftover cake tightly wrapped in plastic wrap or in an airtight container. At room temperature, it will keep well for 2 days. Refrigerated, it will last up to 5 days. For longer storage, wrap the cake in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
To reheat, warm individual slices in the microwave for 15-20 seconds or place in a preheated 300°F (150°C) oven for 10 minutes to refresh the cake’s moisture and warmth. Avoid overheating as it can dry out the cake.
Frequently Asked Questions
Can I use fresh fruit instead of Del Monte Fruit Cocktail?
Yes, fresh fruit like pineapple, peaches, pears, and cherries can be used as a substitute. However, fresh fruit has more moisture, so reduce added liquids slightly and drain any excess juice to avoid a soggy cake.
Do I need to drain the canned fruit cocktail?
Absolutely. Draining the fruit well is key to preventing the batter from becoming too wet and the cake from turning out dense or gummy. Patting the fruit dry after draining helps even more.
Can I make this cake dairy-free?
Yes. Substitute the butter with a dairy-free margarine or coconut oil, and use a dairy-free yogurt or sour cream alternative. Keep in mind the texture and flavor might be slightly different but still delicious.
Is this cake suitable for freezing?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving, and reheat gently if desired.
Can I bake this as cupcakes instead of a sheet cake?
Definitely. Use cupcake liners in a muffin tin and fill each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. Adjust baking time as needed since cupcakes bake faster than a large cake.
What is the best way to prevent the fruit from sinking?
Gently toss the drained fruit with a tablespoon of flour before folding it into the batter. This helps suspend the fruit evenly throughout the cake and prevents it from sinking to the bottom.
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