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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Ugly Duckling Pudding Cake Recipe

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This recipe for Ugly Duckling Pudding Cake is from Hoffman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Yellow Cake Mix
1 pkg. (4 serve) Jello Lemon Instant Pudding
1 16 oz. Fruit Cocktail, including juice
1 c. Bakers's Angel Flake Coconut
4 Eggs
1/4 c. Crisco Oil
1/2 c. Brown sugar, firmly packed
1/2 c. Chopped Nuts (optional)
Directions:
Directions:
Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13x9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325º for 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 Dream Whip whipped topping, if desired.

Butter Glaze:
Combine 1/2 c. each butter or margarine, granulated sugar and evaporated milk in saucepan; boil 2 minutes. Stir in 1 1/2 c. Baker's Angel Flake Coconut.
Personal Notes:
Personal Notes:
Notes from Nancy:
It is best to use butter in the glaze. Cut the cake "before" adding the glaze; this will allow glaze to dribble into the cracks.

 

 

 

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