1 pk Yellow cake mix (1 lb 2 oz)
1 pk Lemon-flavored instant
-pudding and pie filling,
-(11 oz)
1 cn Fruit cocktail (1 lb)
1 c Flake coconut
4 Eggs
1/4 c Oil
1/2 c Brown sugar — packed
1/2 c Chopped nuts — optional
Butter Glaze
Whipped topping
-BUTTER GLAZE-
1/2 c Butter
1/2 c Sugar
1/2 c Evaporated milk
1 1/3 c Flake coconut
Blend together yellow cake mix, pudding mix, fruit cocktail with
syrup, coconut, eggs and oil in large mixer bowl. Beat 4 minutes at
medium speed of electric mixer. Pour into greased and floured
9×13-inch pan.
Sprinkle with brown sugar and nuts.
Bake at 325 degrees 45 minutes or until cake springs back when lightly
pressed and pulls away from sides of pan. Do not underbake. Cool in
pan 15 minutes. Spoon hot Butter Glaze over warm cake. Serve warm or
cool with prepared whipped topping, if desired. Makes 1 (13×9-inch)
cake, or 8 servings.
BUTTER GLAZE – Combine butter, sugar and milk in saucepan. Boil 2
minutes. Stir in coconut.
Each serving contains about: 756 calories; 697 mg sodium; 142 mg
cholesterol; 35 grams fat; 109 grams carbohydrates; 7 grams protein;
0.70 gram fiber.
Presented by: Rose Dosti, L.A Times Culinary SOS column, 3/2/95, H23.
Yields
8 servings