Reviewed: Jan. 10, 2010

Delish! If you are having a sweet tooth, this will squelch it pretty dang fast. Super easy and super fast to make! I will make this one again! I think next time I may cut down on the frosting a bit. I had some left over, even with the cake covered and I didn't want to overdo it with the sugar.

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Jess

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Oct. 29, 2009

My 8 year old cooking fiend son and I made this for a church potluck..it was easy and fun! Kids love recipes with crazy names! We subbed peaches for the fruit cocktail, based on the pantry inventory, and threw in a chopped banana too! We also poked holes in the top with a wooden spoon handle when it came out of the oven(this is too fun to skip!) and the topping melted in perfectly! This can be eaten hot/cold/ and my gang loved it with icecream, though isn't everything better with icecream?! It was easy, fun and tasty! Thanks for a great recipe!

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kkthecook

Cooking Level: Intermediate

Home Town: Verona, New Jersey, USA

Living In: Brighton, Michigan, USA

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Reviewed: Sep. 27, 2009

I omitted the coconut because hubby doesn't like it, and substituted a 16 oz can of pineapple tidbits for the fruit cocktail. The cake turned out great! Everyone raved about it. Served it warm, with vanilla ice cream. Mmmmm!

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Carissa

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Reviewed: May 29, 2009

This is really really good. I had a BBQ and everyone really liked it. My husband even had some the next day. While I was trying to give it all away so I didnt eat anymore. :)

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Kayla

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

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Reviewed: Apr. 2, 2009

Delicious! I made it twice in one weekend and it went over well for both events! Super moist. I used Fat Free Evaporated milk and "lite" fruit cocktail in pear juice concentrate and it turned out perfect. My husband LOVED it! A new favorite in our house ;-) Will make regularly.

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M&K's Mommy

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

This was easy to make! And very good. Will make again!

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snowflakefan

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Reviewed: Dec. 30, 2008

you wouldnt think all these ingredints would work together, but they do. I took this to a family gathering and everyone loved it. It is moist and sweet.

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tboardman

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Reviewed: Nov. 13, 2008

Omit the sugar topping before putting in the oven. Way too sweet, otherwise.

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Terry

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Reviewed: Nov. 2, 2008

I have made this before with great results, but I happened to have a DH Coconut Supreme cake mix on hand, and wow was that wonderful in this recipe! I cut down quite a bit on the added coconut, and used a little Coconut-Pecan frosting (heated and drizzled) on top. The family loves it! Delicious!

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MissHome

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Reviewed: Sep. 4, 2008

Tastes good but way too much sugar for me. I used the Splenda sweetened fruit cocktail but it was still too much for me.

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Peggy Griffith

Cooking Level: Intermediate

Home Town: Vienna, Ohio, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Jun. 4, 2008

This cake is Wonderful. I have made it now with differant cake mixes,,,the yellow, lemon, pineapple & white as the base. All work out nicely. I wanted a bit more fruit so I added in a small can of drained pineapple as well as the fruit cocktail. Yum... Also... I increased the topping (Brown sugar & nut's) to 2/3 cup, each. ( It's dessert, RIGHT !!! ) This is a cake worth being called a dessert. Very refreshing from the chocolate and other 'regular' cakes. Make this cake and I Promise that you WILL be asked for this recipe. Also I have served this alone, with vanilla ice cream, (my favorite) as well as with more chilled fruit. Thanks for this recipe. I'm already passing it along...

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"P.J." Callahan

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Boise, Idaho, USA

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Reviewed: Jun. 1, 2008

I loved it! So light n floofy!

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Abigail

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Reviewed: May 17, 2008

Wow! I gotta say I was scared about this recipe thought I wouldn't like it but it is so good. And my kids loved it. Definitely will make again.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 29, 2008

This is the best cake that I have had in a long time. It stays moist for days. I used pecans instead of walnuts , but followed the rest of the recipe as is. I really had my doubts when I poured the milk mixture over the top, but it worked out perfectly. This is a keeper!

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Marlene

Cooking Level: Intermediate

Living In: Napa, California, USA

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Reviewed: Mar. 19, 2008

The name is misleading, since this cake was so tasty. It was a big hit with all our tasters. Our Guest Chef, Alice thought it was easy to make, despite one egg getting away from her.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 6, 2008

This cake was even better the second day. I didn't have evaporated milk so I used 1 cup of 2% and boiled it to reduce it by half, leaving me with 1/2 cup. It turned out wonderful. Thanks for the great simple and delicious recipe.

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TRICIA2431

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Reviewed: Jan. 31, 2008

i loved this! i didn't think it was too sweet at all. absolutly delicious.

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marinewifey

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Jan. 29, 2008

This cake is surprisingly good! I didn't bother with the frosting, brown sugar or nuts, and we all enjoyed it very much. So easy and tasty, I'll be making it again.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Jan. 18, 2008

This cake is the most delicious and moist cake you can find. It is also a nice change to the typical fosted cake. I was afraid it would not be sweet enough with out frosting...but was I wrong! This is a killer cake. I think my husband and I ate 1/2 of it the first night :)

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TheSimpleCook

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Reviewed: Jan. 9, 2008

Awesome recipe! Something different and super easy!

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Kendall

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