Fruit Cocktail Cake

Ingredients

1 yellow cake mix, 2 layer size
1 instant lemon pudding mix, 4 serving size
1 cup flaked coconut
1/4 cup cooking oil
4 eggs
14 ounces 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

Instructions

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 for 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.