Fruit Cocktail Cake Balls
These fruit cocktail cake balls are moist, full of fruit and toasted pecans, and mixed with sweet frosting to make cake balls that require no cream cheese!
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Servings: 96 cake balls
Ingredients
Fruit Cocktail Cake
- 2 cups flour all-purpose
- 2 teaspoons baking powder
- 1 cup of sugar granulated
- 2 eggs
- 1 can fruit cocktail 15 oz in heavy syrup
Cake Frosting
- 1 can sweetened condensed milk 14 oz
- 1 bag sweetened coconut flakes 14 oz
- 1 cup sugar granulated
- 1 stick butter
- 1 cup toasted pecans chopped
- 1 teaspoon vanilla
Instructions
Bake the Fruit Cocktail Cake
- Preheat oven to 350F.
- Combine the flour, baking powder, sugar, eggs, and fruit cocktail.
- Mix and pour into a parchment lined baking pan.
- Bake for 45 minutes or until a tooth pick poked in the middle of the cake comes out clean.
- While the cake is baking, prepare the frosting.
Make the Fruit Cocktail Cake Icing
- In a medium-sized sauce pan, add the butter, sugar, coconut flakes, toasted pecans, and sweetened condensed milk.
- Stir to combine.
- Heat over medium heat until warm all the way through then reduce to heat to low or simmer and let simmer until the sugar is dissolved.
- Keep warm until the cake is done.
Frost the Fruit Cocktail Cake
- When the cake is done baking, remove from the oven and immediately poke holes all over the cake using a wide utensil handle. I use the handle of a wood cooking spoon.
- Pour the warm icing over the top of the cake and use a spoon or spatula to spread it evenly.
- Let cool completely.
Make the Cake Balls
- Once the cake and icing completely cool, remove the cake from the pan and add to a mixing bowl.
- Using your hands or a mixer, crumble the cake and icing together to form a "sticky" dough.
- Using your hands or a scoop, make 1-inch balls and place on a parchment-lined baking sheet.
- Roll in your hands to make them as smooth as possible.
- Freeze for 15 minutes to set.
Dip the Cake Balls
- While your cake balls are freezing, melt your chocolate.
- Remove your cake balls from the freezer, and dip them in the chocolate to coat them.
- Add some fun sprinkles if you want while the chocolate is still melted or tacky.
- Chill the cake balls in the fridge to set the chocolate if desired.
- Store in an airtight container at room temperature or serve immediately.
- Enjoy!
Video
Notes
- I used a 10x10 cake pan but you can also use a 9x13 pan. Baking times may vary when you change the size of the cake pan.
Nutrition
Serving: 1 | Calories: 43kcal | Carbohydrates: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 22mg | Sugar: 5g
