Ingredients:

  • 2 cans (15 oz / 425g each) fruit cocktail in heavy syrup
  • 1 box (15.25 oz / 432g) Yellow cake mix
  • 0.75 cup (170g) unsalted butter, thinly sliced
  • 0.5 tsp ground cinnamon
  • 0.5 cup (60g) chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with non-stick spray.
  2. Pour both cans of fruit cocktail, including the syrup, directly into the baking dish and spread evenly with a spatula.
  3. Sprinkle ground cinnamon evenly over the fruit layer if using.
  4. Sprinkle the dry yellow cake mix evenly over the fruit layer. Use a fork to level the surface, ensuring you do not stir the layers together.
  5. Place thin slices of butter in a grid pattern across the entire surface of the cake mix, or drizzle melted butter evenly to cover dry spots.
  6. Sprinkle chopped pecans over the top for added texture.
  7. Bake for 40 to 45 minutes until the fruit juices are bubbling and the topping is golden brown and crisp.
  8. Remove from oven and allow the cake to rest for 10 to 15 minutes before serving to let the sauce thicken.