1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) Jello lemon flavor instant pudding and pie filling
1 can (16 oz.) fruit cocktail, including syrup
1 c. Baker's Angel flake coconut
4 eggs,
1/4 c. oil
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts (optional)

Blend all ingredients except brown sugar and nuts in large mixer bowl. Beat 4 minutes at medium speed. Pour into greased and floured 13 x 9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 degrees for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes. Spoon hot butter glaze over warm cake. Serve warm or cook with prepared Dream Whip topping if desired.

BUTTER GLAZE:

Combine 1/2 cup each of butter, granulated sugar and evaporated milk in saucepan. Boil 2 minutes. Stir in 1 1/3 cups Bakers Angel flake coconut.