Ingredients:

  • 2 cans (15 oz each) fruit cocktail in heavy syrup
  • 1 tsp lemon juice
  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup unsalted butter, thinly sliced
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Pour both cans of fruit cocktail, including the syrup, into the bottom of the dish and stir in lemon juice if using. Spread into an even layer.
  3. Sprinkle the dry cake mix evenly over the fruit layer. Use a spatula to level the surface, ensuring you do not stir the layers together.
  4. Arrange the thin pats of butter over the entire surface of the cake mix, covering as much of the dry powder as possible.
  5. Top with chopped pecans and bake for 40 to 45 minutes until the top is deep golden brown and the fruit juices are bubbling at the edges.
  6. Remove from the oven and allow the cake to sit for at least 15 minutes to set and thicken before serving.