This Ugly Duckling Pudding Cake Recipe includes lemon pudding and lemon pie filling, as well as fruit cocktail and coconut.
Bonita Morrow, Holts Summit, Missouri, writes, “This Ugly Duckling Pudding Cake recipe is easy to make and it won’t last long. It is also a little messy because it falls apart. It is so moist. I serve it in a bowl with syrup or ice cream.”
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1 package (4-serving size) lemon pudding and pie filling
1 can (16 ounces) fruit cocktail including syrup
1 package (2-layer size) yellow cake mix
1 cup flaked coconut
1/4 cup oil
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts, optional
1/2 cup butter
1/2 cup granulated sugar
1/2 cup evaporated milk
1 1/2 cups flaked coconut
Preheat oven to 325 F. Grease and flour 9-by-13-inch baking pan; set aside.
For cake: In large mixing bowl, blend dry pudding mix, fruit cocktail, cake mix, coconut, eggs and oil. Beat 4 minutes with electric mixer at medium speed.
Pour mixture into prepared pan. Sprinkle with brown sugar and nuts.
Bake for 45 minutes, or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan for 15 minutes.
For glaze: In saucepan, combine butter, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in coconut.
Spoon hot glaze over warm cake. Serve warm or cool with whipped cream if desired.
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