FRUIT COCKTAIL CAKE
1 pkg. Duncan Hines yellow cake mix
1 (4 serving size) pkg. lemon instant pudding and pie filling
1 (16 oz.) can fruit cocktail, undrained
1 c. flake coconut
1/4 c. Crisco oil or Puritan oil
1/4 c. quartered maraschino cherries
1/2 c. chopped walnuts
Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 pan.
Combine cake mix, pudding mix, fruit cocktail, coconut, oil, and cherries in large bowl. Beat at medium speed with electric mixer for 4 minutes. Pour into pan. Sprinkle top with walnuts. Bake at 350 degrees for 45-50 minutes or until toothpick inserted into center comes out clean. Cool in pan. Cut into 3 inch squares.