Name: Fruit Cocktail Cake Balls Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 cup granulated sugar; 2 eggs; 1 (15 oz) can fruit cocktail in heavy syrup; 1 stick butter (8 tablespoons); 1 cup granulated sugar; 1 bag (14 oz) sweetened coconut flakes; 1 cup toasted pecans, chopped; 1 (14 oz) can sweetened condensed milk; 1 teaspoon vanilla extract; Chocolate for melting and dipping; Sprinkles (optional)

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 cup granulated sugar

2 eggs

1 can (15 oz) fruit cocktail in heavy syrup

1 can (14 oz) sweetened condensed milk

1 bag (14 oz) sweetened coconut flakes

1 cup granulated sugar

1 stick butter

1 cup toasted pecans, chopped

1 teaspoon vanilla extract

Chocolate for dipping (amount as desired)

Optional: Sprinkles for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C). Combine the flour, baking powder, sugar, eggs, and fruit cocktail (including syrup) in a large bowl and mix until well blended.

Step 2: Pour the batter into a parchment-lined baking pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.

Step 3: While the cake bakes, prepare the frosting. In a medium saucepan, combine the butter, sugar, coconut flakes, toasted pecans, and sweetened condensed milk. Stir well and heat over medium until warm, then reduce to low and simmer until the sugar dissolves. Keep warm.

Step 4: As soon as the cake is out of the oven, poke holes all over it using the handle of a wooden spoon. Pour the warm frosting evenly over the cake and spread it with a spatula. Let the cake cool completely.

Step 5: Once cool, remove the cake from the pan and crumble it into a mixing bowl. Mix or knead by hand to combine the cake and frosting into a sticky dough.

Step 6: Scoop or roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Roll each ball to smooth it out. Freeze for 15 minutes to set.

Step 7: Melt chocolate according to package instructions. Dip each chilled cake ball into the melted chocolate to coat. Add sprinkles while the chocolate is still soft, if desired.

Step 8: Place the dipped cake balls in the fridge to set the chocolate, or serve immediately. Store any leftovers in an airtight container at room temperature.

Tips & Variations

Use fresh or frozen fruit in place of the canned fruit cocktail for a different flavor.

Swap toasted walnuts or almonds for pecans to change the nutty taste.

For a richer chocolate coating, use dark chocolate or add a splash of cream while melting.

Make these gluten-free by substituting all-purpose flour with a gluten-free blend.

Storage

Store cake balls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. Leftover cake balls can also be frozen for up to 2 months; thaw in the fridge before enjoying.

FAQs

Can I use fresh fruit cocktail instead of canned?

Yes, fresh or frozen fruit can be used, but since canned fruit cocktail is in syrup, you may want to add a little extra sugar or syrup to maintain moisture and sweetness.

How do I prevent the cake balls from falling apart when dipping in chocolate?

Make sure the cake and frosting mixture is well combined and sticky enough to hold together. Chilling the cake balls before dipping helps them firm up, reducing the chance of crumbling.