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Fruit Cocktail Cake Balls Recipe

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4.7 from 83 reviews

Delight in these Fruit Cocktail Cake Balls, a creative twist on traditional cake featuring a moist fruit cocktail-infused cake coated in a rich, coconut-pecan frosting, then formed into bite-sized balls and dipped in chocolate for a fun and festive treat perfect for parties or dessert platters.

Ingredients

Scale

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (15 oz) can fruit cocktail in heavy syrup

Frosting:

  • 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

Coating:

  • Chocolate for melting and dipping
  • Sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Cake Batter: In a mixing bowl, combine 2 cups flour, 2 teaspoons baking powder, 1 cup granulated sugar, 2 eggs, and the entire can of fruit cocktail with its syrup. Mix well until fully incorporated.
  3. Bake the Cake: Pour the batter into a parchment-lined baking pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  4. Prepare Frosting Mixture: While the cake bakes, in a medium saucepan, combine 1 stick butter, 1 cup sugar, sweetened coconut flakes, toasted chopped pecans, sweetened condensed milk, and 1 teaspoon vanilla extract.
  5. Cook Frosting: Heat the mixture over medium heat, stirring to combine and warm completely. Then reduce heat to low and simmer until the sugar dissolves, keeping it warm until the cake finishes baking.
  6. Poke Cake and Add Frosting: Remove the cake from the oven and immediately poke holes all over the cake using the handle of a wooden spoon or similar utensil. Pour the warm frosting evenly over the cake and spread with a spoon or spatula. Let the cake cool completely.
  7. Form Cake Balls: Once cooled, remove the cake from the pan and crumble it into a mixing bowl. Mix or knead the cake and frosting together until a sticky dough forms.
  8. Shape Balls: Using your hands or a scoop, form 1-inch balls, rolling them smooth. Place the balls on a parchment-lined baking sheet and freeze for 15 minutes to set.
  9. Melt Chocolate: While the cake balls chill, melt your choice of chocolate in a bowl until smooth and ready for dipping.
  10. Dip Cake Balls: Remove the chilled cake balls, dip each into the melted chocolate to coat fully. Optionally, add sprinkles while the chocolate is still tacky.
  11. Set Chocolate Coating: Chill the coated cake balls in the refrigerator until the chocolate is firm.
  12. Serve and Store: Store the cake balls in an airtight container at room temperature or serve immediately for optimum freshness and enjoyment.

Notes

  • Use a parchment-lined pan for easy cake removal and less mess.
  • Freezing the cake balls before dipping helps them hold their shape better during the chocolate coating process.
  • Add sprinkles for a festive look while chocolate is still wet.
  • Store cake balls in an airtight container to maintain freshness.
  • If preferred, use dark, milk, or white chocolate for dipping based on taste preferences.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.

Keywords: Fruit Cocktail Cake Balls, Cake Balls, Party Dessert, Holiday Treat, Coconut Cake Balls, Pecan Cake Balls, Chocolate Dipped Cake Balls

Find it online: https://reemcook.com/fruit-cocktail-cake-balls-recipe/