Ugly Duckling Cake II Recipe -
Ugly Duckling Cake II Recipe

Ugly Duckling Cake II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 8 x 8 or 8 x 12 inch pan Change Servings


  1. Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs and pour over dry mixture. Add fruit cocktail. Stir together.
  2. Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45 minutes.
  3. Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. Pour over cake while still hot.
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Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2007

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

Most Helpful Critical Review
Aug 08, 2011

This is extemely sweet so if you are craving pure sugar, go for it. I will not be making this again, sorry.


16 Ratings

Oct 06, 2002

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!

Mar 25, 2005

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!

Mar 22, 2010

I know this recipe as Fruit Cocktail Cake, and have been making it for quite 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!

Nov 04, 2009

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!

Aug 09, 2011

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.

Mar 17, 2011

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!!


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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