Ugly Duckling Cake

Ingredients

1 box yellow cake mix, 15 ounces, for the soft cake base

1 can fruit cocktail in juice, 15 ounces, including the juice for moisture and fruity sweetness

2 large eggs, to help bind the cake batter

1/2 cup packed brown sugar, for a rich caramel-like sweetness

1/2 cup chopped walnuts, for crunch and nutty flavor

1/2 cup unsalted butter, for a rich and buttery topping

1/2 cup evaporated milk, to make the topping creamy and smooth

1 1/2 cups sweetened shredded coconut, for a chewy, sweet coconut finish

Preheat the oven to 325°F.

Lightly grease a 9×13-inch baking dish so the cake does not stick.

In a large mixing bowl, add the yellow cake mix, fruit cocktail with its juice, and eggs.

Stir everything together until the batter is smooth and evenly combined.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

When the cake is almost finished baking, begin making the topping.

In a medium saucepan, combine the butter, brown sugar, evaporated milk, and chopped walnuts.

Place the saucepan over medium heat and bring the mixture to a gentle boil.

Cook for 2–3 minutes, stirring often, until the mixture is smooth and slightly thickened.

Remove the saucepan from the heat.

Stir in the sweetened shredded coconut until fully mixed into the topping.

Pour the warm topping evenly over the hot cake.

Use a spatula to spread the topping into an even layer across the surface.

Let the cake rest at room temperature for about 30 minutes so the topping can soak into the cake.

Serve right away, or refrigerate until ready to enjoy.