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.


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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)

Directions Step-By-Step

1
Combine 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.
2
Bring 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