Preheat oven to 325. Combine cake mix, pudding mix, fruit cocktail (including juice), coconut, eggs and oil in large bowl. Combine with mixer at medium speed 4 minutes. Stop mixer occasionally to scrape down sides of bowl.
Pour batter into 13 x 9 baking pan coated with cooking spray. Sprinkle brown sugar and nuts evenly over top of batter. Bake 45-50 minutes, until toothpick clean.
For glaze, combine butter, sugar and evaporated milk in a large saucepan over medium heat. Bring to boil 2 minutes.
Stir in coconut and spread over warm cake. Allow to cool completely before cutting.
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