Ugly Duckling Cake with Pecans

Julia Ferguson

By
@judyjellybean

I orginally got this recipe from a Readers Digest, but I do not remember what year, probably late 70's.
Very moist yellow cake with a moist coconut pecan topping. The kind you would use on a german chocolate cake. This cake is wonderful served with a dollop of cool whip or whipped cream on top.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6 or more
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

1 box
yellow cake mix
1 16 oz
can fruit cocktail
2 1/3 c
coconut
2
eggs
1/2 c
packed brown sugar
1/2 c
chopped pecans
1/2 c
butter
1/2 c
sugar
1/2 c
evaporated milk
cool whip or whipped cream (optional)

Step-By-Step

1Combine cake mix, undrainded fruit cocktail, 1 cup coconut and eggs. Blend; beat at medium speed for 2 minutes and pour into a greased 9x13 pan.
Sprinkle with brown sugar and nuts. Bake at 325 degrees F. for 45 minutes or until toothpick inserted comes out clean.
2Bring butter, sugar and evaporated milk to a boil. Boil 1 minute. Stir in remaining coconut, spoon over warm cake. Serve with whipped topping if desired.

About this Recipe

Course/Dish: Cakes, Cocktails
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #coconut, #Fruit, #pecans, #mix