Ugly Duckling Cake

While it’s true that we humans eat with our eyes first, I’ve also found that the phrase “don’t judge a book by its cover” also applies to most recipes. From monotone casseroles that end up dazzling your taste buds to haphazard-looking trifles and fluff salads that impress upon first bite, sometimes the best-tasting foods are ones that we would likely pass over in a buffet line if we were judging them on appearance alone. This ugly duckling cake from Joan Hallford of North Richland Hills, Texas, is a shining example.

Ugly duckling cake is an old-fashioned southern dessert that transforms everyday pantry staples into a delightful-tasting dessert with an outward appearance that’s far from elegant. This dessert’s beauty lies within—much like the beloved tale by Hans Christian Andersen.

What’s in ugly duckling cake?

Like many of our best dump cakes, this ugly duckling cake recipe starts with a boxed yellow cake mix. The recipe foregoes the oil and water specified on the box in favor of an undrained can of fruit cocktail, shredded coconut and nuts, adding fruity flavor, moisture and texture to every bite.

What makes this cake, well, ugly? Before baking, the cake is sprinkled with a generous amount of brown sugar, which gives the surface of the 13×9-inch cake a mottled, craggy look. Additionally, a topping is spooned over the cake while it’s still warm, giving the dessert a rough-and-ready appearance. Rest assured, looks can be deceiving: What this cake lacks in looks, it makes up for in taste.

Ugly Duckling Cake Ingredients

• Yellow cake mix: This is one instance where a made-from-scratch yellow cake isn’t necessary. Instead, grab a box of your favorite brand of yellow cake mix.
• Eggs: While this recipe skips the oil and water specified on the box, it still requires eggs, which tenderize the cake and give it structure.
• Fruit cocktail: Don’t drain the fruit cocktail! Dump it into the cake mix as is. The light syrup adds moisture and sweetness to the cake and serves as a replacement for oil and water.
• Coconut: We recommend using sweetened shredded coconut for this recipe. That said, you can swap it for unsweetened coconut if you’d prefer a cake and a topping that are a little less sweet.
• Pecans: Pecans add crunch and a subtle nutty taste that accents the coconut and fruit.
• Brown sugar: A bit of brown sugar adds a craggy crust to the surface of the ugly duckling cake. It doesn’t do much to improve the cake’s appearance, but it adds a wonderful caramel-like layer of flavor.
• Evaporated milk: Rich and creamy evaporated milk serves as the base for the simple topping. Make sure you don’t accidentally pick up condensed milk instead!
• Butter: Melted butter adds richness and helps the topping set once it cools on the cake.
• Sugar: A little sugar works with the coconut to add additional sweetness to the gooey topping.

Directions

Step 1: Mix the cake batter

Preheat the oven to 325°F. Combine the cake mix, fruit cocktail with syrup, 1 cup of the shredded coconut, and the eggs in a large mixing bowl. Beat them at medium speed for about two minutes. Stir in 1 cup of the chopped pecans. Pour the batter into a greased 13×9-inch baking dish.

Step 2: Sprinkle the batter with brown sugar and bake it

Sprinkle the batter with brown sugar. Bake it for 35 to 40 minutes or until the cake springs back when lightly touched.

Editor’s Tip: Our Test Kitchen prepared this recipe using a 13-1/4-ounce box of cake mix. If you choose a brand with a larger package size (usually 15-1/4 ounces), the bake time may need to increase by a minute or two. Use the toothpick test to judge your cake for doneness or remove from the oven once the center reaches 205° to 210°. (And yes—there is indeed less cake mix in some boxes now.)

Step 3: Make the topping

Bring butter, granulated sugar and evaporated milk to a boil in a small saucepan. Boil them for two minutes, then remove the pan from the heat. Stir in the remaining coconut and pecans.

Step 4: Add the topping

Spread the topping over the hot cake in the pan. Serve it warm or cool.

Ugly Duckling Cake Variations

• Try another canned fruit: If fruit cocktail isn’t your jam, replace it with a can of peaches, pears, pineapple or cherries. Just make sure to choose a canned fruit in light or heavy syrup for the best results.
• Add pudding mix to the batter: You can add a 3.4-ounce instant pudding mix to cake mix to make it extra moist and tender. In fact, some cake mixes already include instant pudding for this very reason.
• Use another cake mix flavor: Try this recipe with your favorite cake flavor. Chocolate, spice, lemon and strawberry cake mixes would all work nicely with this recipe.
• Experiment with toppings: In a pinch, you can top an ugly duckling cake with a can (or two) of store-bought German chocolate frosting. If you want to cut back on the coconut, spread or pipe a layer of cream cheese frosting over the cake. A drizzle of salted caramel sauce would also make an excellent substitution.

How to Store Ugly Duckling Cake

Ugly duckling cake should be stored at room temperature. Cover the cake pan with storage wrap once it has fully cooled to preserve freshness.

How long does ugly duckling cake last?

An ugly duckling cake will last for two or three days at room temperature. You can also refrigerate the cake for up to one week if you want it to last for longer.

Ugly Duckling Cake Tips

Can you make this ugly duckling cake recipe as a layer cake?

Sure! If you want to make it as a layer cake, it’s best to assemble the cake once it has fully cooled to ensure it does not collapse.

Divide the batter evenly between two 8- or 9-inch round cake pans. Note that the baking time will be shorter when baking these cakes in round pans, so keep a close eye on them. Let the layers cool completely after you pull them out of the oven.

To assemble, make a batch of your favorite frosting and spread it on top of one of the layers. Stack the cakes, and then pipe a ring of frosting rosettes around the edge of the top layer. Fill the center of the cake with the fully cooled coconut topping.

How should you serve ugly duckling cake?

This cake is very versatile when it comes to serving. Ugly duckling cake is most often enjoyed slightly warm, but it can also be enjoyed at room temperature or chilled from the refrigerator. Top individual servings with a scoop of vanilla ice cream or a dollop of homemade whipped cream.