Enjoy a moist and flavorful Fruit Cocktail Bundt Cake with just 3 ingredients. A perfect, quick dessert for any occasion that freezes well! Every bite contains delicious, juicy pieces of fruit.
Sometimes, the best desserts are the simplest ones. Life gets busy, and I’m a firm believer in the power of an easy treat to bring a little joy to the end of the day–especially as a teacher! I often find myself skimping on dinner so I crave something sweet by the end of the evening.
Recently, (white on winter break) I decided to take a peek into my pantry, a sort of ‘dessert audit’ if you will, to see what hidden gems I could transform into something special for after dinner. I love the challenge of using what I already have, minimizing waste, and creating something delicious with minimal fuss. It’s amazing what you can whip up with a little creativity and a few pantry staples.
I have made many 3 ingredient desserts in my life so I know they work, and can be tasty. It has been a continous mission to slowly purge seeds oils from my baking so I have been actively trying to bake up oil-free desserts like this fruit cocktail cake made with just eggs and the juicy fruit from canned fruit cocktail.
Ingredients
Cake Mix: Gives the cake its basic structure and flavor. You will want to use butter yellow cake mix which adds a buttery richness to this overall dessert. You will not achieve the same flavors with a white cake mix. Sadly, cake mix sizes have once again decreased so most of them are now 13.25 rather than 15.25 ounces. In this case, it didn’t affect the ratios for this recipe.
Fruit Cocktail (with juice): Adds moisture, sweetness, and fruit pieces. Do not use the one in heavy syrup which will make the cake too dense and stick to the pan.
Eggs: Hold everything together and help the cake rise. Three, large eggs add the best bounce and moisture to the recipe.
How to Make Fruit Cocktail Cake
Prep: Preheat to 350°F (175°C); grease and flour a bundt pan.
Mix: Combine cake mix, undrained fruit cocktail, and eggs.
Bake: Pour into pan; bake 40-50 minutes, until a toothpick is clean.
Cool: Cool in pan for 30 minutes, then invert onto a serving plate.
Recipe Tips for Success
Undrained Fruit Cocktail: It’s essential to use the fruit cocktail in 100% juice undrained. The liquid from the can provides the moisture needed for the cake. I found the Aldi brand with cherries was the best for this recipe.
Cake Mix Variations: You can experiment with different cake mix flavors, however, I do recommend sticking with the butter yellow recipe for an everyday cake. Around the fall, spice cake mix would be a nice mix-up to bake up. I do not think chocolate cake mix would taste good with this recipe.
Glaze (Optional): Once the cake is cooled, you can drizzle it with a simple powdered sugar glaze or a cream cheese glaze for added sweetness. I love the flavor as is and just added 1/2 a tablespoon of powdered sugar to the top–totally optional!
Cooling: This cake must be cooled before removing from the pan. Run a plastic knife around the edges of the pan to help it pop out easily if it feels a bit stuck.
Storing
This Fruit Cocktail Bundt Cake stays moist for days! If you’ll enjoy it within a couple of days, simply wrap it tightly in plastic wrap or store it in an airtight container at room temperature. For longer storage, up to five days, keep it in the refrigerator. Again, airtight wrapping is key.
If you’re planning ahead, this cake freezes beautifully for two to three months. Just ensure it’s completely cooled, wrap it well in plastic and foil or a freezer bag, and thaw it in the fridge or at room temperature when you’re ready.
3 Ingredient (or less) Desserts
- Peanut Butter Cookies
- Watermelon Slush
- Chocolate Pumpkin Muffins
- Pineapple Angel Food Cake
- Pumpkin Spice Cake
Fruit Cocktail Cake with Just 3 Ingredient Items!
Equipment
- Oven adjusted to center rack position
- bundt cake pan
- nonstick baking spray
- Large bowl
- Whisk
- Rubber Spatula
Ingredients
- 13.25 ounce yellow butter recipe cake mix
- 3 large eggs
- 15 ounces canned fruit cocktail *in 100% juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large mixing bowl, combine the yellow cake mix, undrained fruit cocktail, and eggs.
- Pour the batter into the prepared bundt pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before inverting it onto a serving plate.
Easy and delicious. The fruit dissolves a bit so even kids like it without much fuss. My go to this year.
Awesome! So glad you enjoyed it as much as us!
Could I use an orange cake mix with fruit cocktail
Hi, you can! As long as it is the 15.25 size-hopefully it didn’t shrink?
Excellent
Can this batter be used for cupcakes?
Hi, I have not tried it yet and am unsure!
Can I use just a yellow cake mix?
Hello, you can use yellow cake mix. Thank you!
Can I use a 9×13?
Hello, you can! It won’t be too thick though! More bar-like, but will still work!