1 box (2 layer) yellow cake mix
1 box (4 serving size) lemon Jello instant pudding pie filling
1 can (16 oz.) fruit cocktail, including syrup
1 c. Baker's angel flake coconut
4 eggs
1/4 c. Crisco oil

+1/2 c. firmly packed brown sugar, 1/2 c. chopped nuts

Blend all ingredients in large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into greased and floured 13 by 9 by 2 in pan and sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until cake springs back when lightly pressed can pulls away from sides of pan. Do not underbake. Cool 15 minutes. Spoon Hot Butter Glaze over warm cake. Serve warm or cool.

BUTTER GLAZE: Combine:

1/2 c. butter
1/2 c. granulated sugar
1/2 c. evaporated milk in saucepan

Boil 2 minutes, stir in 1 1/3 cups coconut. Spread over cake.