Fruit Cocktail Coffee Cake
Experience the perfect blend of nostalgia and indulgence with this Fruit Cocktail Coffee Cake! This easy-to-make dessert combines pantry staples like canned fruit cocktail and brown sugar with a moist, cinnamon-spiced cake base that’s topped with a crunchy streusel of nuts and sugar. The undrained fruit cocktail infuses every bite with tangy sweetness, while the touch of vanilla and melted butter provides irresistible richness. Perfect as a coffee companion or a fuss-free dessert, this cake comes together in just 15 minutes of prep time and bakes to golden perfection in under 40 minutes. Serve it warm or at room temperature for a crowd-pleasing treat that tastes like home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoon cinnamon (ground)
- 2 large eggs
- 0.5 cup unsalted butter (melted and cooled slightly)
- 1 teaspoon vanilla extract
- 15 ounces fruit cocktail (canned, in juice or syrup, undrained)
- 0.5 cup brown sugar
- 1 teaspoon cinnamon (ground, for topping)
- 0.5 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and 1 teaspoon of ground cinnamon. Mix well to distribute the dry ingredients evenly.
Make a well in the center of the dry ingredients and add the eggs, melted butter, and vanilla extract. Mix until the batter comes together.
Stir the canned fruit cocktail (including all the juice or syrup) into the batter until evenly distributed.
Pour the batter into the prepared baking pan, spreading it out evenly.
In a small bowl, mix together the brown sugar and the remaining 1 teaspoon of ground cinnamon. Stir in the chopped nuts if using. Sprinkle this mixture evenly over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool slightly in the pan before slicing and serving. This cake can be served warm or at room temperature.
Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 534.9 g | 195% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 332.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 300 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
