Recipe by Glenda
"Easy and delicious!"
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1 (18.25 ounce) package
yellow cake mix
1 (16 ounce) can
1 1/2 cups
packed brown sugar
When I was making this cake, I thought after putting the Brown sugar and pecans on top of the batter and putting it in the oven that I was absolutely going to hate this cake.
First. the only addition that I added to this cake was Lemon Pudding Mix in the Cake mix. There are many versions of this cake and this one I chose to make.
IT WAS AWESOME! I thought I had died and gone to heaven. When I made the glaze for the top of the cake, I was sure this cake was not going to work. But I was very wrong. This cake looks really sweet. But it truly is NOT. The glaze melts the brown sugar in the cake. I also poked holes in the cake before I spread the glaze on top of the still warm cake!
I brought this to work the next day and they ate it up! I will make this recipe again. Just Great!
Tastes good but way too much sugar for me. I used the Splenda sweetened fruit cocktail but it was still too much for me.
Mmmmm. Someone made this for our craft group last week, I loved it and found the recipe on this site. They served it with the whipped topping and it seemed far too sweet (I have a sweet tooth) and it seemed to take away from the cake, so I left that off. My husband is a chocolate cake man and loved the taste of this. I did not have any evaporated milk and had to make my own by reducing down a 1 1/4 cup of milk to a 1/2 cup and I guess that worked because the cake turned out great. I probably would not have tried this combination of ingredients had I not tried the finished product ahead of time. They make for a tasty, moist, rich cake. Thanks for sharing.
WONDERFUL!!!! My whole family loved this cake!! I omitted the coconut (didnt have any). When I mixed the fruit,eggs and cake mix all my fruit got blended up. I wanted fruit in the cake so I added a drained can after I put the batter in the pan. I omitted the butter,sugar coconut glaze, frosted with whipped topping and sprinkled more nuts on top. This cake will be baked at my house many many more times!!! Thanks!!
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...
This is an awesome recipe, the family ate it up and requested another one. I substituted coconut milk since I was out of evaporated milk and it was still awesome. This moist, fruity and yummy cake is now a family favorite.
Someone gave me a recipe for this cake and I couldn't find it anymore. This one did the trick. Always a big hit, didn't last long at my house. Will make again. I ran out of milk, and used apple juice and juice from fruit cocktail for about half the liquid...gave it an interesting, extra-fruity flavor.
Delicious and easy. The only thing I think I would do is double the sauce at the end next time to get more glaze. But perfect nonetheless.
* Percent Daily Values are based on a 2,000 calorie diet.
Ugly Duckling Cake I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 121
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