This quick muffin recipe is adorned with fresh strawberries, cream cheese pieces, and poppy seeds.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (15.25 ounce) can fruit cocktail, undrained
- 1 ½ cups flaked coconut, divided
- 2 large eggs
- ½ cup packed brown sugar
- ½ cup chopped walnuts
- ½ cup unsalted butter
- ½ cup white sugar
- ½ cup evaporated milk
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking pan.
- Combine cake mix, undrained fruit cocktail, 1 cup coconut, and eggs in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan, then sprinkle brown sugar and walnuts evenly over the surface.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- When the cake is almost done, combine butter, white sugar, and evaporated milk in a saucepan; bring to a boil. Boil for 1 minute, then stir in remaining 1/2 cup coconut.
- Spoon hot coconut mixture over warm cake.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 261 mg |
| Sugars | 27 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make any changes at all. I have been making this cake for decades. It is very sweet, so you must take smaller portions.
Made exactly as printed!!!!! Love it!!! Was perfect!!!
Was looking for a recipe like this and I found this recipe and tried it and my husband is in love with it.
This is a VERY forgiving recipe. I had a 15 oz DH Orange cake mix and added 1/3 c Bisquick to make up the diff. I used 15 oz Lite fruit cocktail, I forgot to sprinkle on the brown sugar and nuts (Frosted Pecans) until it had been in oven 8 min. I wanted to simmer 1 1/2 c 2% milk down to 1/2 cup but I’m sure there was more than 1/2 when I finished making the glaze and it still came out tasting good.
I loved this cake. I put coconut in the cake but not the glaze. I used plain milk in the glaze. This is a very good cake and I had never heard of it before.
I made this according to the recipe and my two hungry grandsons could not get enough. The longer it sets, the better it gets. Putting it in my keeper file.
I remember my mom making this when I was growing up, and it’s just like I remember it! Soo good! Served it for company one night, and got rave reviews!
I’ve made this cake twice now and eveyone i’ve made it for, family and friends just love it. I frost it with whipped topping and refrigerate iti for a couple of hours before serving. Great cake, i’ll be making this one many more times. For a yellowv cake it stays moist.
I made this cake because I had the ingredients and it took about and hour start to finish. This cake is delicious! I accidentally baked it at a slightly higher temp and it might have been too dry except that pouring the hot milk/sugar mixture over the warm cake makes it moist and delicious. I recommend making this cake when you need a quick dessert that is sure to impress!
Yes yes talk abt memories this is one. While I was n nsg school & being a single mom of 2 money was often short. This was the go to desert when it happened but to us @ that x (really is even today) was one of the sweetest (luv not sugar) things that brought our crazy lives to a stand – still @ nite. Thanks for those wonderful memories to the baker & the cake.
We tried this as part of an attempt to get rid of some pantry items, and what a find this was. DELICIOUS, especially when it was warm. The kids went back for seconds. Very simple to make. Great with a cold glass of milk to wash it down.
Someone mentioned this originally was in Woman’s Day, which is correct. It was one of many dessert recipes listed in a 4-page insert advertisement by Baker’s coconut/chocolate. The recipe ingredients are exact with two exceptions. The original recipe called, “Ugly Duckling Cake”, had 2 1/2 cups coconut instead of 1 1/2 cups. Also, there were no nuts in the original recipe. I still have the insert. Will attach a pic of the front cover, just for fun. Must have been in late ’70s or early ’80s. That’s a guess, though.
My mother made this when I was a pre-teen. I believe she saw the recipe in a Woman’s Day Magazine. It was a hit then…and still is now. Super moist and will satisfy the sweetest tooth!
This was a fabulous and delicious cake. I followed the recipe to the T. Super sweet and very easy. Thank you for sharing!
This was a fabulous and delicious cake. I followed the recipe to the T. Super sweet and very easy. Thank you for sharing!
Made without nuts and no sugar added fruit cocktail. Added a little white chocolate to the frosting/glaze & made it a bit thicker using corn starch. BOOM!!!
This is a foolproof recipe that doubles or triples well. It always elicits requests for the recipe.
It is really quite good and I love the fruitiness of it, I used frozen fruits and would try to use more fresh fruits in season. I’ll make it again and cut back on the sugar, it’s a bit too sweet for my taste. Consider that there is sugar in the cake mix, canned fruit and coconut, adding another full cup of sugar is a bit over the top. Also I put the cake under the broiler for a minute or two after drizzling the the topping on it, and it toasted the coconut and made it very attractive.
AWESOME!!!!!
I really enjoyed this tasty way to use a can of fruit cocktail (which is how I found this recipe.. I looked up things that utilized fruit cocktail) and I would make it again in a heartbeat! As a coconut lover, I thought the crunchy frosting/brown sugar combo was sooo delicious against the soft cake. Thank you for sharing.
I have been making this cake for years! It’s alwaya big hit.