Deborah's Not Quite Ugly Duckling Cake
Indulge in the rustic charm of *Deborah's Not Quite Ugly Duckling Cake*, a dessert that transforms simple pantry staples into a showstopping treat. Featuring a luscious combination of yellow cake mix, juicy canned fruit cocktail, sweetened coconut flakes, and a buttery, vanilla-infused glaze, this cake is moist, flavorful, and delightfully unpretentious. Its crown of golden-baked coconut and optional crunchy walnuts or pecans adds texture and visual appeal, making it perfect for casual family gatherings or potluck desserts. With just 15 minutes of prep and a genius technique that involves soaking the baked cake with a decadent, warm topping, it offers big flavor with minimal effort. Whether served warm or chilled, this fruit-filled delight will transport you back to cozy, nostalgic kitchens with every bite.
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Ingredients
- 1 box yellow cake mix
- 15 ounces canned fruit cocktail (in juice)
- 1 cup sweetened flaked coconut
- 1 cup granulated sugar
- 2 large eggs
- 1 stick unsalted butter
- 5 ounces evaporated milk
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Step 2
In a large mixing bowl, combine the yellow cake mix, canned fruit cocktail (juice included), 1/2 cup of the sweetened flaked coconut, granulated sugar, and eggs. Mix until well blended, but do not overmix.
Step 3
Pour the batter into the prepared baking pan and spread evenly.
Step 4
Sprinkle the top of the batter with the chopped nuts (if using) and the remaining 1/2 cup of coconut.
Step 5
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
While the cake is baking, prepare the topping: In a saucepan over medium heat, combine the unsalted butter, evaporated milk, and vanilla extract. Heat until the butter is melted and the mixture is smooth, stirring occasionally.
Step 7
Once the cake is done baking, remove it from the oven and immediately poke holes all over the top of the cake with a skewer or fork.
Step 8
Pour the warm topping evenly over the entire surface of the hot cake, allowing it to seep into the holes.
Step 9
Let the cake cool to room temperature before serving. This cake can be served warm or chilled, depending on your preference.
Nutrition Facts
| Serving size | (1616.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4866.0 |
| Total Fat 219.6g | 0% |
| Saturated Fat 96.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 625.7mg | 0% |
| Sodium 2650.6mg | 0% |
| Total Carbohydrate 734.2g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 536.6g | |
| Protein 62.0g | 0% |
| Vitamin D 195.4IU | 0% |
| Calcium 1026.8mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1802.9mg | 0% |
Source of Calories