# The Cake That Looks Bad and Tastes Great > A boxed mix, a can of fruit cocktail and a craggy brown sugar crust add up to a southern dessert worth the mess. - Title: The Cake That Looks Bad and Tastes Great · Taste of Home - Summary: A boxed mix, a can of fruit cocktail and a craggy brown sugar crust add up to a southern dessert worth the mess. Dump the fruit cocktail in undrained, syrup… - Keywords: baking, dessert, cake, southern food, easy recipes, Looks, Bad, Tastes, Great, Taste of Home - Source: Taste of Home — https://tasteofhome.com/recipes/ugly-duckling-cake - Read time: 2 min - Topics: baking, dessert, cake, southern food, easy recipes ## Don't judge the pan Ugly duckling cake is a southern dump cake that comes out of the oven looking rough and tastes like it has no business being this easy. > Ugly duckling cake is proof that delicious desserts don't always have to be beautiful. ## Boxed mix, no apologies Start with yellow cake mix straight from the box. This is one recipe where scratch baking buys you nothing. ## Skip the oil and water The box calls for oil and water. Leave both out. An undrained 16 ounce can of fruit cocktail does that job and adds fruit flavor besides. > Don't drain the fruit cocktail! Dump it into the cake mix as is. ## Coconut and pecans Three cups of sweetened shredded coconut and 1-1/2 cups of chopped pecans get split between the batter and the topping. Unsweetened coconut works if you want it less sweet. ## Brown sugar makes it ugly Half a cup of packed brown sugar sprinkled over the raw batter bakes into a mottled, craggy crust. It ruins the looks and adds a caramel layer. > It doesn't do much to improve the cake's appearance, but it adds a wonderful caramel-like layer of flavor. ## Evaporated, not condensed The topping is built on evaporated milk. Grabbing sweetened condensed by mistake gives you a different dessert entirely. > Make sure you don't accidentally pick up condensed milk instead! ## Mix and pour Heat the oven to 325°F. Beat the mix, fruit cocktail with syrup, 1 cup coconut and 2 eggs for two minutes, stir in 1 cup pecans, then pour into a greased 13x9 pan. ## Bake 35 to 40 minutes Sprinkle on the brown sugar and bake until the cake springs back when you touch it lightly. The center should read 205° to 210°. ## Watch your box size The Test Kitchen used a 13-1/4 ounce mix. Boxes have quietly shrunk, so a 15-1/4 ounce brand needs a minute or two longer. Use the toothpick test. > And yes, there is indeed less cake mix in some boxes now. ## Boil the topping two minutes Bring butter, sugar and evaporated milk to a boil in a small saucepan for exactly two minutes, pull it off the heat, then stir in the last 2 cups coconut and 1/2 cup pecans. ## Spoon it on hot Spread the topping over the cake while it is still hot in the pan so it soaks in and sets as it cools. Serve warm or let it cool. ## Swap the fruit or flavor Peaches, pears, pineapple or cherries all work as long as they are canned in syrup. Chocolate, spice, lemon or strawberry mix works too, and instant pudding makes it more tender. ## Keeps three days out Cover the pan with wrap once it cools fully. It holds two or three days at room temperature, or a week in the fridge. ## Serve it warm with cream Best slightly warm, though room temperature or chilled is fine. Add a scoop of vanilla ice cream or a dollop of whipped cream. One serving runs 515 calories. ## Key takeaway Dump the fruit cocktail in undrained, syrup and all. That can replaces the oil and water the box asks for, and it is what makes the cake moist.