To make the batter, cream the sugar, butter and shortening in the bowl of an electric mixer. Add the rest of the ingredients, one at a time, beating well after each addition.
Spread 2/3 of the batter into the bottom of a 9x13 inch pan that has been coated with cooking spray.
Spread the cooked canned fruit over the batter and then drop the remaining batter, by spoonfuls, onto the fruit.
Bake at 350 degrees for 30-35 minutes or until the cake as turned a light brown and a knife inserted in the center comes out without batter stuck to it (there will be filling stuck to it).
While the cake is baking, combine the confectioners sugar and milk in a small bowl with a whisk. You want the icing to be very thick, so add more confectioners sugar until you have a thick icing. Set the icing aside. When the cake has completely cooled, drizzle the icing over the top using a spoon.
When the cake has completely cooled, drizzle the icing over the top using a spoon.