Fruit Cake 7-Layer Bars

by Erin

Become a fruit cake lover with these easy fruit cake 7-layer bars. With layers of candied cherries, candied pineapple, golden raisins, almonds, and coconut!

Fruit Cake 7-Layer Bars 3

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In my family, fruit cake is rejoiced, not dreaded, because my dad makes a fruit cake that people actually want to eat.

Last year I ventured out a little bit and make fruit cake cookies and I enjoyed them so much actually made these fruit cake layer bars shortly after. But then it was past Christmas and no one wanted to hear about fruit cake anymore.

Fruit Cake 7-Layer Bars 1

But it’s that time of year again and its okay for me to talk about fruit cake! Yes I’ve been sitting on this recipe for a year now (and it’s not the only one) and I still think a year later that it’s totally worthy.

I took all the components of my dad’s fruit cake and layered them in these bars. The only difference is the addition of coconut and the use of almonds instead of pecans. But that’s the great thing about layer bars, you can do whatever you want!

Fruit Cake 7-Layer Bars 2

One year ago: Gluten-Free Tahini Swirled Brownies

Three years ago: Cone Head Cupcakes with Ice Cream Frosting

Four years ago: White Cheddar Mac & Cheese in a Mug

Six years ago: Toffee Apple Dip

Seven years ago: Brownie Peanut Butter Cups

Fruit Cake 7-Layer Bars 1


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped candied red and green cherries
  • 1 cup chopped candied pineapple
  • 1 cup golden raisins
  • 1 cup chopped almonds
  • 1 cup shredded coconut
  • 1 can sweetened condensed milk


  1. Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
  2. In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
  3. Sprinkle cherries, pineapple, raisins, almonds, and coconut over the top. Pour sweetened condensed milk evenly over the top of the bars.
  4. Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.
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Source: Adapted from my S’mores Lucky 7-Layer Bars and my dad’s Pecan Fruit Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Margie November 16, 2022 - 6:46 pm

Do you use unsweetened coconut

Erin November 17, 2022 - 7:34 am

No, I use sweetened, but you can use unsweetened if you prefer.

Lynn S. December 19, 2021 - 7:46 pm

I’m into finding just the right fruitcake type recipes and I’ve just added your recipe to my White Fruitcake and Fruitcake Cookie recipes. You can’t go wrong with seven layer cookies to begin with but then to turn them into Seven Layer Fruitcake cookies is brilliant. I made these yesterday for Christmas where I’ll feature all three on a platter. These are beyond awesome and all three of these recipes are different from each other. As is my norm, I always add more fruit than the recipe calls for. I also swapped out the raisins for craisins and pecans for almonds. Thank you for sharing this wonderful recipe.

Erin December 22, 2021 - 9:31 am

Man I would love a fruit cake platter! Thanks so much for making them and happy holidays!

Susan December 8, 2017 - 6:23 pm

After looking at your fruit cake recipe and reading about these bars, I once again wish I still had the fruit cake recipe I used for years, that I got from Colonial Homes magazine. It was a darker fruitcake, which had the raisins soaked in a combination of rum and madeira (I ended up using coconut rum, YUM!). It had citron, lemon and orange peels, and also some cherries, some nuts. If I get an urge for fruit cake, I’ll definitely try your Dad’s recipe.

spiffycookie December 8, 2017 - 6:27 pm

I totally need to try soaking the raisins and adding citrus zest next time!

Susan December 8, 2017 - 6:47 pm

Citrus zest would be interesting. What mine had was candied peels.

Alison December 13, 2021 - 6:59 pm

This recipe sounds wonderful!! My mom made a no-bake fruitcake with pretty much the same ingredients except she used chopped pecans instead of almonds and also added jellied orange slices (found in the candy aisle). Once everything was mixed thoroughly, she lined a loaf pan with wax paper, packed the mixture into the pan, covered it well then froze it until time to serve. We could hardly wait for it to thaw enough to slice! Thank you for a quicker way to enjoy it and for bringing back wonderful memories..

Erin December 13, 2021 - 9:32 pm

Oh that sounds wonderful! I will have to try with the orange.

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