Ugly Duckling Cake II Recipe

The Famous Ugly Duckling Cake II

Don't let the name fool you! The Ugly Duckling Cake II is a beloved vintage dessert that proves appearances can be deceiving. This unique cake features a base made with fruit cocktail, which provides incredible moisture and a subtle sweetness that surprises the palate. The real magic, however, happens after the cake leaves the oven. While it's still piping hot, a rich glaze made of butter, milk, sugar, and flaked coconut is poured over the top, soaking into every crumb. The result is a dense, tender, and tropical-inspired treat that has been a staple at potlucks and family gatherings for generations.

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Prep Time	Bake Time	Difficulty
15 Minutes	45 Minutes	Very Easy

 Ingredient Substitutions

Original Ingredient	Best Substitute
Fruit Cocktail	Crushed pineapple or diced canned peaches (with juice).
Flaked Coconut	Chopped pecans or walnuts for a crunchy, nut-based topping.
Whole Milk	Evaporated milk for an even richer, fudgy glaze.

 Ingredients

For the Cake Base:

• 2 cups All-purpose flour.
• 1 cup White sugar.
• 3/4 tsp Salt & 1 1/2 tsp Baking soda.
• 2 Eggs (beaten).
• 1 (16 oz) can Fruit cocktail (including juice).

For the Hot Glaze:

• 1 cup White sugar.
• 1 cup Milk.
• 1/2 cup Butter (or margarine).
• 1 cup Flaked coconut.

 Preparation Steps

1. Preheat & Prep: Preheat your oven to 325°F (165°C). Grease and flour a 9x13 inch baking pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: Sift together the flour, 1 cup of sugar, salt, and baking soda into a large mixing bowl.
3. Combine: Pour the beaten eggs over the dry mixture. Add the entire can of fruit cocktail (do not drain the syrup!). Stir until all ingredients are well combined and no dry pockets remain.
4. Bake: Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
5. Prepare the Glaze: While the cake is in its final minutes of baking, combine 1 cup sugar, 1 cup milk, 1/2 cup butter, and the coconut in a saucepan over low heat. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved.
6. The Finish: As soon as you take the cake out of the oven, pour the hot coconut glaze evenly over the top. Let it sit to soak in before serving.

 The Secret Behind the "Ugly" Name

The name "Ugly Duckling Cake" comes from the cake's appearance during the baking process. Because it contains fruit cocktail and a high moisture content, the top can look a bit uneven or pitted—far from a perfectly smooth sponge cake. However, like the classic fairy tale, this "ugly" exterior is just a temporary stage.

The real beauty is revealed when the hot glaze is applied. The coconut and butter mixture creates a luscious, shiny coating that fills in all the gaps, creating a texture that is half-cake, half-pudding. The fruit cocktail pieces inside soften further, essentially disappearing into the crumb while leaving behind a tropical, fruity essence that makes this cake incredibly addictive. It is a fantastic example of "dump and stir" baking where minimal effort yields a high-end, decadent result.

 Pro Tips for a Perfect Finish

Don't Drain the Can: The syrup in the fruit cocktail is essential for the cake's moisture and sweetness. If you drain it, the cake will be dry and won't rise properly.

Temperature Timing: For the best results, the glaze must be hot when it hits the hot cake. This allows the liquid to penetrate deep into the cake rather than just sitting on top.

Add a Crunch: Many bakers like to add half a cup of chopped walnuts or pecans to the glaze along with the coconut for an extra layer of texture.

Keywords: Ugly Duckling Cake, Fruit Cocktail Cake, Coconut Glaze Cake, Vintage Dessert Recipes, Easy Sheet Cake.