Recipe by Betty Howry
"This is also called Fruit Cocktail Cake. It originally called for 2 cups of sugar, but I found it too sweet and cut it to 1 cup."
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1 1/2 teaspoons
1 (16 ounce) can
This cake was great, I did a few things different. I put the fruit cocktail in the food processor first to make the chunks smaller. I omitted the coconut and poked holes in the cake before I poured on the sauce. Then put it in the fridge to cool and then topped it with cool whip. A tip I have is to cook the sauce up to a rolling boil for one minute. I received alot of compliments on this cake
This is extemely sweet so if you are craving pure sugar, go for it. I will not be making this again, sorry.
This cake is awesome! I found it while looking for a cake that starts with "U" (don't ask), and was pretty skeptical. Now it is in our permanent recipe box. My husband even asked for it for his birthday. I used "No sugar added" fruit cocktail. The icing never did get thick, but it soaked into the cake and made it deliciously moist. This is a must try!
This is my new Favorite cake!! i made it in a bundt pan,& it was not "ugly" at all! i used a can of lite cherry pie filling & a can (drained) of pinappple tidbits in place of fruit cup (used what i had) and had coconut extract,which i added to the icing. Poked holes in the top, poured icing over top & spooned some of the coconut on top. Delicious!
I know this recipe as Fruit Cocktail Cake, and have been making it for quite sometime...it was passed on to me from a friend via a lovely old lady. I usually use 2 cups of white sugar in the cake batter, but will use "lite" fruit cocktail to balance the sweetness. I also add vanilla to the topping and poke holes in the cake before pouring it on time so that the cake can absorb all of the liquid - the result is a yummy "tres leche" type cake!
Definitely a winner! My boyfriend isn't a fan of cake and he took two HUGE portions. One slight change for next time. Cut back a tad on the sauce it overwhelmed and nearly drowned my cake. It was done baking for me at 30 minutes. I poured the sauce on and popped it back in the oven for 5 minutes to brown to coconut. Fabulously easy! Thank you!
Very simple! Wasn't sure how long to cook the topping so I waited til it boiled a bit. Can't wait to give pineapple a try! Had it warm this evening and will try it cold tomorrow.
Love it! Very moist. I made it in an 8x8 dish and there was a bit too much coconut in the sauce, so next time I make it I'll put some of the coconut right in the cake. Also, I used tropical fruit salad and chopped it up finer in the food processor. It added a nice flavour with the coconut sauce. Thank you for sharing this recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Ugly Duckling Cake II
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 78
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