18 Delicious Canned Fruit Recipes Easy to Make

Ready to transform your pantry staples into mouthwatering meals? Our roundup of 18 Delicious Canned Fruit Recipes Easy to Make is here to inspire your next kitchen adventure. Whether you’re whipping up a quick dessert or adding a sweet twist to your dinner, these recipes promise simplicity and flavor in every bite. Dive in and discover how canned fruits can be the star of your meals!

Canned Peach Cobbler

You know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? This canned peach cobbler is your answer. It’s quick, easy, and oh-so-delicious.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 can (29 oz) sliced peaches in syrup

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to bake the cobbler perfectly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your cobbler lighter.
3. Stir in the milk and melted butter until just combined. Overmixing can lead to a tough cobbler.
4. Pour the batter into a greased 9×13 inch baking dish.
5. Evenly pour the canned peaches and their syrup over the batter. Do not stir. Tip: The syrup will create a delicious caramelized topping as it bakes.
6. Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling. Tip: Place a baking sheet underneath to catch any spills.

Ready to serve, this cobbler boasts a fluffy, cake-like top with juicy, syrupy peaches underneath. Try it warm with a scoop of vanilla ice cream for an extra treat.

Canned Pineapple Upside-Down Cake

Just when you thought pineapple upside-down cake couldn’t get any easier, here comes the canned version to save the day. Perfect for those last-minute cravings or when you’re short on time but still want something homemade and delicious.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 can (20 oz) pineapple slices, drained
• 10 maraschino cherries
• 1 box (15.25 oz) yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking from the get-go.
2. Pour the melted butter into a 9×13 inch baking dish, tilting to coat the bottom evenly. Tip: Swirling helps cover every inch.
3. Sprinkle the brown sugar over the butter, creating an even layer. This will caramelize into a rich, gooey topping.
4. Arrange the pineapple slices over the brown sugar, placing a cherry in the center of each slice for that classic look.
5. In a large bowl, combine the cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl halfway through to ensure everything is well mixed.
6. Pour the batter over the pineapple layer, spreading it gently to cover. A spatula works great here to avoid disturbing the fruit.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 30 minutes.
8. Let the cake cool in the pan for 5 minutes, then invert onto a serving plate. Be bold and do it while it’s warm for the best presentation.

Fresh out of the oven, this cake boasts a moist crumb with a caramelized pineapple topping that’s irresistibly sweet. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Canned Fruit Salad with Honey Dressing

Hey, you know those days when you want something sweet but don’t want to spend hours in the kitchen? This canned fruit salad with honey dressing is your go-to. It’s quick, refreshing, and a little bit fancy.

Ingredients

• 1 cup canned peaches, drained and sliced
• 1 cup canned pears, drained and sliced
• 1 cup canned pineapple chunks, drained
• 1/2 cup maraschino cherries, drained
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon

Instructions

1. In a large bowl, combine the peaches, pears, pineapple chunks, and maraschino cherries.
2. In a small bowl, whisk together the honey, lemon juice, and ground cinnamon until well blended.
3. Pour the honey dressing over the fruit and gently toss to coat everything evenly. Tip: For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving.
4. Serve chilled. Tip: If you’re feeling adventurous, sprinkle some toasted coconut or chopped nuts on top for extra crunch.

Mmm, the honey dressing adds a sweet and tangy kick, while the cinnamon brings a warm spice note. Perfect for picnics or as a light dessert after a heavy meal.

Canned Mandarin Orange Chicken

Let’s face it, some nights you just need a quick, tasty meal without the fuss. That’s where this canned mandarin orange chicken comes in—easy, flavorful, and ready in no time.

Ingredients

• 1 can (15 oz) mandarin oranges in syrup
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 1/2 cup cornstarch
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Toss chicken pieces in cornstarch until fully coated, shaking off excess.
3. Add chicken to the skillet in a single layer, cooking for 4-5 minutes per side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
4. While chicken cooks, drain mandarin oranges, reserving 1/4 cup of the syrup.
5. In a small bowl, whisk together reserved syrup, soy sauce, honey, garlic powder, ginger, and red pepper flakes.
6. Once chicken is cooked, reduce heat to medium and pour the sauce over the chicken, stirring to coat evenly.
7. Add mandarin oranges to the skillet, gently stirring to combine, and cook for 2 minutes until heated through. Tip: The oranges add a sweet contrast, so don’t skip them!
8. Remove from heat and let sit for 2 minutes to thicken slightly. Tip: This rest time helps the sauce cling better to the chicken.

Mandarin orange chicken offers a delightful mix of sweet and savory, with juicy oranges and crispy chicken. Serve it over steamed rice or with a side of stir-fried veggies for a complete meal.

Canned Pear and Walnut Salad

Alright, let’s dive into making this refreshing Canned Pear and Walnut Salad that’s perfect for any season. You’ll love how the sweetness of the pears pairs with the crunch of walnuts.

Ingredients

• 1 can (15 oz) pear halves, drained
• 1/2 cup walnuts, chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens

Instructions

1. In a large bowl, combine the mayonnaise, lemon juice, salt, and black pepper. Whisk until smooth.
2. Add the mixed greens to the bowl. Toss gently to coat them evenly with the dressing.
3. Arrange the pear halves on top of the greens. Tip: For extra flavor, lightly toast the walnuts before adding them.
4. Sprinkle the chopped walnuts over the pears and greens.
5. Serve immediately for the best texture and flavor. Tip: If you’re preparing ahead, keep the dressing separate until ready to serve to prevent the greens from wilting.

Enjoy the contrast of the creamy pears against the crisp greens and crunchy walnuts. This salad also makes a great side dish for grilled meats or a light lunch on its own.

Canned Cherry Pie

Alright, you’ve got a craving for something sweet but don’t want to spend all day in the kitchen. Canned cherry pie is your answer—easy, delicious, and surprisingly homemade.

Ingredients

• 2 cups canned cherry pie filling
• 1 package (14.1 oz) refrigerated pie crusts
• 1 tbsp granulated sugar
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. Unroll one pie crust and place it in a 9-inch pie plate, pressing it gently into the bottom and sides.
3. Pour the canned cherry pie filling into the crust, spreading it evenly.
4. Unroll the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges with a fork to seal.
5. Brush the top crust with the beaten egg for a golden finish.
6. Sprinkle the granulated sugar evenly over the top crust.
7. Cut a few slits in the top crust to allow steam to escape.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Golden and flaky, this pie is a crowd-pleaser with its sweet, tangy filling. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Canned Apricot Glazed Ham

Craving something sweet and savory that’s a breeze to make? This canned apricot glazed ham is your ticket to a deliciously easy meal that’ll have everyone asking for seconds.

Ingredients

• 1 (8-10 lb) fully cooked ham
• 1 (15 oz) can apricot halves in heavy syrup
• 1/2 cup brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions

1. Preheat your oven to 325°F. Place the ham on a rack in a roasting pan, fat side up.
2. In a blender, combine the apricot halves with their syrup, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Blend until smooth.
3. Brush half of the apricot glaze over the ham, making sure to get into the cuts for extra flavor.
4. Bake the ham uncovered for 1.5 hours, brushing with the remaining glaze every 30 minutes. Tip: For a deeper color, broil the ham for the last 5 minutes, watching closely to prevent burning.
5. Remove the ham from the oven and let it rest for 10 minutes before slicing. Tip: Letting it rest ensures the juices redistribute, making every slice moist and flavorful.
6. Serve the ham warm. Tip: Pair it with a simple green salad or roasted vegetables to balance the sweetness of the glaze.

Sweet, sticky, and slightly tangy, this ham is a crowd-pleaser with minimal effort. The apricot glaze caramelizes beautifully, creating a glossy finish that’s as impressive as it is delicious. Try serving it sliced thin on sandwiches the next day for a tasty twist on leftovers.

Canned Fruit Smoothie

Who knew that a delicious smoothie could be this easy to make? With just a few canned fruits and some yogurt, you’re on your way to a refreshing treat.

Ingredients

• 1 cup canned peaches, drained
• 1 cup canned pineapple chunks, drained
• 1/2 cup vanilla yogurt
• 1/2 cup ice cubes
• 1 tbsp honey

Instructions

1. Add the drained canned peaches and pineapple chunks to a blender.
2. Pour in the vanilla yogurt and add the ice cubes.
3. Drizzle the honey over the top for a touch of sweetness.
4. Blend on high speed for 30 seconds, or until the mixture is smooth and no large chunks remain.
5. Check the consistency. If it’s too thick, add a splash of water and blend for another 10 seconds.
6. Pour the smoothie into two glasses and serve immediately.

Ultra creamy and bursting with tropical flavors, this smoothie is perfect for a quick breakfast or a midday pick-me-up. Try garnishing with a slice of peach or a sprinkle of coconut flakes for an extra special touch.

Canned Mango Salsa

Craving something sweet, tangy, and super easy to whip up? This canned mango salsa is your go-to for a quick snack or a vibrant topping. It’s all about bringing tropical flavors to your table with minimal effort.

Ingredients

• 1 cup canned mango, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Drain the canned mango and dice it into small pieces. Tip: Save the juice for a smoothie or cocktail.
2. Finely chop the red onion to ensure it blends well with the other ingredients.
3. Chop the cilantro and mince the jalapeño, removing the seeds to control the heat. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
4. In a medium bowl, combine the diced mango, chopped red onion, cilantro, and minced jalapeño.
5. Add the lime juice and salt to the bowl. Tip: Fresh lime juice brightens the flavors more than bottled.
6. Gently toss all the ingredients together until well mixed.
7. Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.

Light and refreshing, this salsa has a perfect balance of sweetness from the mango and a kick from the jalapeño. Serve it with tortilla chips, over grilled fish, or as a topping for tacos to add a burst of flavor.

Canned Fruit Pancake Topping

Got a can of fruit sitting in your pantry? Let’s turn it into something special for your pancakes. This easy topping brings a sweet, fruity twist to your breakfast without any fuss.

Ingredients

• 1 cup canned fruit (peaches, pears, or pineapple), drained and chopped
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan over medium heat, melt the butter until it’s bubbly.
2. Add the chopped canned fruit, sugar, lemon juice, and cinnamon to the saucepan. Stir to combine.
3. Cook the mixture for 5 minutes, stirring occasionally, until the sugar dissolves and the fruit softens slightly.
4. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld. Tip: If the mixture seems too thick, add a tablespoon of water to thin it out.
5. Remove from heat and let it sit for 2 minutes to thicken slightly. Tip: The topping will continue to thicken as it cools.
6. Serve warm over your favorite pancakes. Tip: For an extra touch, sprinkle with a little more cinnamon or a dollop of whipped cream.

Now you’ve got a topping that’s both sweet and tangy, with just the right amount of spice. Try layering it with yogurt and granola for a different kind of breakfast treat.

Canned Blueberry Muffins

Unbelievably easy and delicious, these canned blueberry muffins are your new go-to for a quick breakfast or snack. You’ll love how the blueberries burst with flavor in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 can (15 oz) blueberries, drained

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
5. Gently fold in 1 can (15 oz) drained blueberries. Tip: Coating the blueberries in a little flour before adding can prevent them from sinking to the bottom.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Soft and moist with pockets of juicy blueberries, these muffins are perfect warm with a dab of butter. Try serving them with a drizzle of honey for an extra sweet touch.

Canned Fruit Yogurt Parfait

Busy mornings call for quick, delicious breakfasts that don’t skimp on flavor or nutrition. This canned fruit yogurt parfait is your go-to solution, layering creamy yogurt with sweet, juicy fruit for a meal that feels indulgent yet is surprisingly simple to whip up.

Ingredients

• 1 cup Greek yogurt
• 1/2 cup granola
• 1 cup canned fruit (peaches or pears), drained
• 1 tbsp honey

Instructions

1. Gather all your ingredients and a clear glass or jar to showcase the layers.
2. Spoon 1/2 cup of Greek yogurt into the bottom of the glass, smoothing it out with the back of the spoon for an even layer.
3. Add 1/4 cup of granola over the yogurt, pressing lightly to ensure it sticks and forms a distinct layer.
4. Layer 1/2 cup of drained canned fruit over the granola, distributing it evenly to cover the granola completely.
5. Repeat the layers with the remaining yogurt, granola, and fruit, finishing with a drizzle of 1 tbsp honey on top for a touch of sweetness.
6. Chill in the refrigerator for 10 minutes before serving to allow the flavors to meld together beautifully.

Crunchy granola contrasts with the smooth yogurt and soft fruit, creating a delightful mix of textures. For an extra touch, garnish with a mint leaf or a sprinkle of cinnamon before serving to elevate the presentation.

Canned Peach Ice Cream

Hey, you’re going to love this easy canned peach ice cream recipe. It’s perfect for those hot summer days when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 can (15 oz) peaches in syrup, drained and chopped

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. While the ice cream is churning, chop the drained peaches into small pieces for even distribution.
4. Once the ice cream has reached a soft-serve consistency, gently fold in the chopped peaches.
5. Transfer the ice cream to a freezer-safe container, cover with a lid, and freeze for at least 4 hours or until firm.

Just imagine the creamy texture with bursts of sweet peach in every bite. Serve it in a waffle cone for an extra crunch or top with fresh mint leaves for a pop of color.

Canned Pineapple Fried Rice

Zesty and quick, this canned pineapple fried rice brings a tropical twist to your weeknight dinner. You’ll love how the sweet pineapple pairs with savory soy sauce for a dish that’s both easy and exciting.

Ingredients

• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 2 eggs, beaten
• 1 cup canned pineapple chunks, drained
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 2 beaten eggs to the skillet. Scramble until fully cooked, about 2 minutes. Remove from skillet and set aside.
3. In the same skillet, add 1 cup canned pineapple chunks, 1/2 cup peas and carrots, and 2 tbsp soy sauce. Stir-fry for 2 minutes until vegetables are tender.
4. Add 2 cups cooked white rice, 1/2 tsp garlic powder, and 1/4 tsp ground black pepper to the skillet. Mix well to combine all ingredients.
5. Return the scrambled eggs to the skillet. Stir everything together and cook for an additional 2 minutes to heat through.
6. Garnish with 2 sliced green onions before serving.

Delightfully sweet and savory, this fried rice has a perfect balance of textures—soft rice, juicy pineapple, and crisp vegetables. Try serving it in hollowed-out pineapple halves for a fun, Instagram-worthy presentation.

Canned Fruit Jam

Wondering what to do with that canned fruit sitting in your pantry? Turn it into a delicious jam that’s perfect for toast, pancakes, or even as a sweet glaze for meats. It’s easier than you think, and the result is a homemade treat that beats store-bought any day.

Ingredients

• 4 cups canned fruit, drained
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Place the drained canned fruit in a large pot over medium heat.
2. Add the granulated sugar and lemon juice to the pot, stirring to combine.
3. Bring the mixture to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: For a smoother jam, use a potato masher to break down the fruit during cooking.
4. After 20 minutes, add the vanilla extract and stir well. Continue to simmer for another 10 minutes, or until the jam thickens to your desired consistency. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels, it’s done.
5. Remove the pot from the heat and let the jam cool slightly before transferring it to clean jars. Tip: For longer storage, sterilize the jars by boiling them for 10 minutes before filling.

Zesty and vibrant, this canned fruit jam brings a burst of flavor to any dish. Its thick, spreadable texture makes it a versatile addition to your breakfast table or as a unique ingredient in your next dessert creation.

Canned Apple Crisp

Hey, you know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? This canned apple crisp is your go-to. It’s quick, easy, and oh-so-delicious.

Ingredients

• 2 cups canned apple pie filling
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease an 8-inch square baking dish.
2. Spread the canned apple pie filling evenly in the bottom of the prepared dish.
3. In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
4. Pour the melted butter over the oat mixture and stir until everything is well combined and crumbly.
5. Sprinkle the oat mixture evenly over the apple filling in the baking dish.
6. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
7. Let the crisp cool for about 10 minutes before serving to allow the filling to set.

For an extra touch, serve it warm with a scoop of vanilla ice cream. The contrast between the cold ice cream and the warm, spiced apples is heavenly. Feel free to experiment with adding nuts or raisins to the topping for a bit of crunch or sweetness.

Canned Fruit Chutney

Venturing into the world of homemade condiments can be a game-changer for your meals, and this canned fruit chutney is no exception. It’s a sweet, tangy delight that pairs perfectly with cheeses, meats, or even as a sandwich spread.

Ingredients

• 2 cups canned peaches, drained and chopped
• 1 cup canned pineapple, drained and chopped
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp ginger, grated
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/4 tsp salt

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally to prevent sticking.
3. Tip: For a smoother chutney, use an immersion blender to puree the mixture to your desired consistency before simmering.
4. After 30 minutes, increase the heat to medium and cook for an additional 10 minutes to thicken the chutney.
5. Tip: To test if the chutney is ready, draw a spoon through it; if the path holds for a few seconds, it’s done.
6. Remove from heat and let cool to room temperature before transferring to jars.
7. Tip: Sterilize your jars by boiling them for 10 minutes to ensure your chutney stays fresh longer.

Mmm, this chutney boasts a luscious, jam-like texture with a vibrant balance of sweet and spicy flavors. Try it dolloped over cream cheese on crackers for an effortless appetizer that’s sure to impress.

Canned Grapefruit and Avocado Salad

Sometimes, you just need a quick, refreshing salad that’s both easy to make and packed with flavor. This canned grapefruit and avocado salad is your go-to for those busy days when you want something light yet satisfying.

Ingredients

• 1 can (15 oz) grapefruit segments, drained
• 1 large avocado, diced
• 2 tbsp olive oil
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens

Instructions

1. In a large bowl, combine the mixed greens and red onion slices.
2. Add the drained grapefruit segments and diced avocado to the bowl.
3. In a small bowl, whisk together the olive oil, honey, salt, and black pepper until well combined. Tip: For a smoother dressing, warm the honey slightly before whisking.
4. Drizzle the dressing over the salad and gently toss to coat all ingredients evenly. Tip: Use your hands to toss the salad lightly to avoid crushing the avocado.
5. Serve immediately. Tip: For an extra crunch, sprinkle some toasted almonds or walnuts on top before serving.

Enjoy the creamy texture of the avocado paired with the juicy burst of grapefruit in every bite. This salad is perfect as a standalone lunch or as a vibrant side dish at your next barbecue.

Conclusion

Absolutely delightful, these 18 canned fruit recipes offer a treasure trove of easy-to-make dishes that promise to brighten any meal. Whether you’re in a pinch or planning ahead, these ideas are sure to inspire. We’d love to hear which recipes became your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness by pinning this article on Pinterest. Happy cooking!

Bella Bacinos