This ain’t your grandma’s fruit cocktail dump cake, these fruit cocktail cake balls are moist, studded with fruit and toasted pecans, and mixed with a sweet frost to make cake balls that require no cream cheese!

WHAT IS FRUIT COCKTAIL CAKE?

Are you thinking I have this can in my pantry but what can I make with fruit cocktail? Besides just eating it out of the can or donating it at your kid’s school canned food drive.

You can make these delicious fruit cocktail cake balls that don’t require cream cheese!

Just like some many other grandmothers, mine always had canned peaches, pears, and fruit cocktail in the pantry. So many times she served it as a “salad” or in a fancy glass as dessert, but what else can you make with fruit cocktail?

A cake is an easy dessert to make and I grew up where dessert was served after every dinner. Fruit Cocktail Cake made frequent appearances because it was inexpensive and we always had the ingredients on hand.

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FRUIT COCKTAIL CAKE RECIPE

Just like a dump cake, the fruit cocktail cake batter was simple to put together. Flour, baking powder, sugar, eggs, and fruit cocktail. Combine these and pour into a prepared cake pan.

I like to use parchment paper for mine because it makes removing the cake that much easier.

Bake the cake until done. Because the cake is so moist, I test the cake with a toothpick and as long as there are only a few crumbs stuck to it I count it as done.

If there is runny batter, cook it some more. The fruit cocktail keeps the cake moist, adds texture, and is studded with pretty colors from the fruit bits.

FRUIT COCKTAIL CAKE ICING

The cake part of the fruit cocktail cake is delicious but the star of the show is the icing. Coconut, pecans, sugar, milk, and butter are simmered until the sugar is dissolved and then poured over the warm cake. What’s not to like?

There is some debate as to whether the milk is evaporated milk or sweetened condensed milk. Most use the evaporated form but I use the sweetened condensed milk for two reasons.

1. The sweetened condensed milk is something I have on hand all the time and not evaporated milk.
2. Using condensed milk allows you to leave out the cream cheese when making the cake balls.

The icing is a great topping for this moist cake but mixed into the cake it is even better. Once the cake and the icing have completely cooled, use your hands or a mixer to crumble and mix it all together.

The mixture hold together nicely and you don’t need to add cream cheese!

Roll or scoop into 1 inch balls and freeze for 15 minutes to set. Serve the Fruit Cocktail Cake Balls like this or dip them in white chocolate and decorate with colored sprinkles to match your occasion!

HOW LONG WILL THE FRUIT COCKTAIL BALLS LAST?

Up to 4 days in an airtight container.

DO I NEED TO KEEP THE CAKE BALLS REFRIGERATED?

No you don’t but you can. Just remember that when you remove them from the fridge they might get condensation on the outside which could affect your chocolate coating and cause the sprinkle colors to run.

CAN I FREEZE THE CAKE BALLS

Yes you can, for up to 1 month but remember that condensation will form once you thaw them and cause your colors to run so you might want to keep them stored in the fridge until ready to eat.

CAN I USE DARK OR MILK CHOCOLATE TO DIP THE CAKE BALLS IN?

Feel free to use your favorite chocolate. I just used white this time for Spring:)

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Check out all my cheese ball recipes, both sweet and savory, to fit your special occasion!

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MORE EASY APPETIZERS

• Sweet Cheese Balls
• Italian Cream Cheese Cake
• Deliciously Pretty Christmas Cookies

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