Ugly duckling cake is one that I loved to make as a teenager. It is made with a cake mix for a simple shortcut and enhanced with fruit cocktail and coconut, then topped with a buttery brown sugar coconut topping that takes this old fashioned fruit cake to the next level. We enjoy this cake with ice cream or soaked in milk, but no matter which way you serve it, it is always delicious!
This recipe caters to a 15.25 oz. cake mix (thanks to cake mix “shrinkflation”). Be sure to check the notes below if you are using an 18 oz. cake mix.
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Old Fashioned Ugly Duckling Cake
Ingredients
- 1 15.25 oz. yellow cake mix *See note.
- 2 large eggs
- 1 15 oz. canned fruit cocktail with juice.
- 1 cup shredded coconut
Topping:
- brown sugar
Coconut Topping:
- 1/2 cup salted butter
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 1 1/2 cups shredded coconut
Instructions
Preheat oven to 325:
- Combine cake mix with eggs and fruit cocktail with juice, mixing gently to not crush the fruit too much. Fold in coconut, then pour into a greased, 13 by 9-inch baking dish and spread to evenly cover the bottom of the baking dish.
- Sprinkle brown sugar over the cake batter, then bake the cake in the preheated oven for 35-40 minutes, or until golden on the top and a toothpick inserted in the center comes out clean. The cake should be set in the center without wobbling when moved.
- While the cake is baking, melt butter in a small saucepan, then stir in sugar and milk. Allow to simmer while stirring to dissolve the sugar for several minutes. Remove from heat and fold in coconut.
- Spoon the coconut mixture over the warm cake until evenly coated, then allow to rest until no longer hot. You can allow the cake to cool completely before serving, or enjoy it while still warm. Storage notes below.
Notes
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Ingredients you will need for this yummy Ugly Duckling Cake: Yellow cake mix, fruit cocktail, butter, eggs, brown sugar, granulated sugar, milk and coconut. It is quite simple!
Step 1: Combine cake mix with eggs and fruit cocktail with juice in a medium sized mixing bowl, mixing gently to not crush the fruit too much. Fold in coconut, then pour into a greased, 13 by 9-inch baking dish and spread to evenly cover the bottom of the baking dish.
Step 2: Sprinkle brown sugar over the cake batter, then bake the cake in the preheated oven for 35-40 minutes, or until golden on the top and a toothpick inserted in the center comes out clean. The cake should be set in the center without wobbling when moved.
Do I really need to sprinkle the additional brown sugar over top?
Adding the brown sugar gives the cake its signature caramelized top that is sweet and slightly crusty once combined with the butter and coconut topping. The brown sugar can definitely be skipped if you are trying to cut back on sugar, but it may alter the final results of the topping.
Step 3: While the cake is baking, melt butter in a small saucepan, then stir in sugar and milk. Allow to simmer while stirring to dissolve the sugar for 1-2 minutes. Remove from heat and fold in coconut.
Step 4: Spoon the coconut mixture over the warm cake until evenly coated, then allow to rest until no longer hot.
Last but not least, serve and enjoy! You can allow the cake to cool completely before serving or enjoy it while still warm. We enjoy our ugly duckling cake soaked in milk or served with vanilla ice cream. Some like to serve it with whipped cream, which also sounds delicious especially if it is homemade whipped cream.
Storage notes:
Keep this ugly duckling cake refrigerated and at room temperature for no more than 24 hours due to the fruit inside which can quickly cause the cake to spoil. This cake can also be wrapped tightly or stored in airtight containers and frozen for up to 3 months.
Thank you for stopping by and have a lovely day! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a rating and comment below in return. Thank you for your support! -Marilyn Stoltzfus Peight.
