Ugly Duckling Cake
Transform your dessert game with this irresistibly moist and nostalgic Ugly Duckling Cake! Despite its humble name, this delightfully simple cake shines with its unique combination of flavors and textures. Made with a yellow cake mix, juicy canned fruit cocktail, shredded coconut, and crunchy chopped pecans, every bite is a tropical-inspired treat. The real magic happens after baking, when a luscious homemade butter sauce made with sugar, evaporated milk, and vanilla is poured over the cake, seeping into the tender layers for an ultra-moist finish. Perfect for potlucks, family gatherings, or casual weeknight desserts, this easy-to-make vintage recipe is as crowd-pleasing as it is comforting. Serve it on its own or paired with whipped cream or vanilla ice cream for an extra indulgent touch! Keywords: Ugly Duckling Cake recipe, vintage dessert, easy moist cake, fruit cocktail cake, butter sauce dessert.
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 15 ounces Canned fruit cocktail (including juice)
- 1 cup Sweetened shredded coconut
- 1 cup Chopped pecans
- 2 units Large eggs
- 1 cup Granulated sugar
- 1 stick Unsalted butter
- 5 ounces Evaporated milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line it with parchment paper for easy removal.
In a large mixing bowl, combine the yellow cake mix, canned fruit cocktail (including its juice), eggs, shredded coconut, and chopped pecans. Mix until all the ingredients are evenly incorporated, but do not overmix.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the butter sauce. In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, evaporated milk, and vanilla extract.
Stir the sauce mixture constantly until the sugar is fully dissolved and the mixture is smooth. Bring it to a gentle simmer, but do not let it boil. Once thickened slightly, remove it from the heat.
When the cake is baked, remove it from the oven and immediately poke holes all over the top using a skewer or the handle of a wooden spoon.
Slowly pour the warm butter sauce over the warm cake, allowing it to seep into the holes. Ensure the entire surface is evenly coated.
Let the cake cool to room temperature to allow the flavors to meld.
Serve slices of the cake as is, or top with whipped cream or a scoop of vanilla ice cream if desired. Enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 40.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
