Ugly Duckling Cake I

Ugly Duckling Cake I

45 Reviews 2 Pics
Recipe by  Glenda

“Easy and delicious!”

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch pan



  1. Combine cake mix, undrained fruit, 1 cup coconut and eggs.
  2. Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
  3. Sprinkle with brown sugar and nuts. Bake at 325 degrees F (165 degrees C) for 45 minutes. Bring butter, sugar and milk to a boil. Boil 1 minute. Stir in 1/2 cup coconut. Spoon over warm cake. Top with prepared whipped topping, if desired.

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Reviews (45)

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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!



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!!

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Amount Per Serving (18 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 44.1 g
  • 14%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 261 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Better than Sex Cake IV


next recipe:

Fruit Cocktail Cake VI