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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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My grandmother used to make this for us all of the time. I found her recipe in her old card file, covered in dough and oil splotches. Made it for my daddy and he almost cried. I hope ya'll enjoy it as much as we do. Ingredients:
1 (18 ounce) package duncan hines yellow cake mix |
1 (3 1/2 ounce) package jell-o instant lemon pudding |
1 (16 ounce) can fruit cocktail |
1 cup shredded coconut |
4 eggs |
1/4 cup vegetable oil |
1/2 cup brown sugar, firmly packed |
1/2 cup walnuts, chopped |
1/2 cup butter or 1/2 cup oleo |
1/2 cup granulated sugar |
1/2 cup evaporated milk |
Directions:
1. Blend cake mix and instant lemon pudding mix together with mixer.
2. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture.
3. Pour into 13 x 9 inch greased cake pan.
4. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter.
5. Bake at 350 degrees for 45 minutes.
6. Frosting: Mix oleo, granulated sugar and evaporated milk; boil for 2 minutes; stir in 1 1/2 cups coconut. Cool slightly and pour on top of baked cake.
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