->Fruit Cocktail 01 <-

1 yellow cake mix,

2 layer size

1 instant lemon pudding mix,

4 serving size

1/4 cup cooking oil

4 eggs

14 oz fruit cocktail with juice

1/2 cup brown sugar, packed

1/2 cup chopped pecans or walnuts

1/2 cup butter or margarine

1/2 cup granulated sugar

1/2 cup evaporated milk

1 cup flaked coconut

Preheat oven to 325. Put cake mix, pudding mix, coconut, cooking

oil, eggs, fruit cocktail and juice into mixing bowl. Beat about 3 minutes. Pour into bottom-greased

9x13 inch pan.

Mix sugar and pecans together. Sprinkle over top. Bake in oven

45 to 50 minutes, until an inserted wooden pick comes comes

out clean.

Glaze: Put butter, sugar and milk in small saucepan over medium

heat. Bring to a boil. Boil for 2 minutes.

Stir in coconut. Pour over hot cake.