Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.

Crack 2 large eggs into the bowl, then pour in one 15-ounce can fruit cocktail with syrup and 1 teaspoon vanilla extract.

Stir the batter with a wooden spoon or spatula until just combined and no dry flour remains.

Spread the batter evenly into the prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the frosting by melting 6 tablespoons butter in a medium saucepan over medium heat.

Add 1 cup granulated sugar and 1/3 cup heavy cream or evaporated milk, stirring constantly until the mixture boils, then boil for 1 minute.

Remove the frosting from heat, stir in 1 teaspoon vanilla extract and 1/2 cup chopped pecans or walnuts, then pour the warm frosting over the hot cake and spread evenly.