Fruit Cocktail Cake

Prep Time: 30 minutes

Cook Time: 45 minutes

Serves: 12

We received an overwhelming response to Sheila Rooney's request for fruit cocktail cake.

This recipe comes from Gloyes Prichard of El Dorado Hills and includes a butter glaze.

Ingredients:

CAKE:

1 box yellow cake mix

1 (4-serving size box) lemon-flavored instant pudding and pie filling mix

1 (16-ounce) can fruit cocktail, undrained

1 cup flaked coconut

4 eggs

¼ cup oil

½ cup brown sugar, packed

½ cup chopped nuts, optional

BUTTER GLAZE:

½ cup butter or margarine

½ cup granulated sugar

½ cup evaporated milk

1 1/3 cups flaked coconut

TOPPING:

Whipped cream

Instructions:

Cake: In the large bowl of an electric mixer, blend together cake mix, pudding mix, fruit cocktail with syrup, coconut, eggs and oil. Beat four minutes at medium speed. Pour into greased and floured 9-by-13-inch pan. Sprinkle with brown sugar and nuts, if using. Bake at 325 degrees for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan for 15 minutes. Spoon hot butter glaze over warm cake. Serve warm or cool with whipped cream.

Glaze: Combine butter or margarine, sugar and milk in saucepan. Boil for two minutes. Stir in coconut.

Per Serving: 555 calories; 5 grams protein; 75 grams carbohydrates; 27 grams fat (14 saturated, 7 monounsaturated, 6 polyunsaturated); 97 milligrams cholesterol; 412 milligrams sodium; 2 grams fiber; 50 grams sugar; 43 percent calories from fat.

This story was originally published October 25, 2011 at 7:22 PM with the headline "Fruit Cocktail Cake."