Ms. Lucy’s Dessert


This is the easiest, most delicious, most --press the crumbs with your fork-- moist cake, you will ever eat!

The first time I ate this cake was at a lady's luncheon. My sweet friend, Ms. Lucy baked it and said it was a quick, standard dessert she relied on for gatherings. When she told me her recipe, I couldn't believe it was so simple. "That's it, two things?", I said. "I can do that!"

There's not a name for the recipe that I am aware of, nor do I know how long it's been around. Tell ya the truth, I don't really care. It's delicious, and ever time I serve it, my friends and family love me for baking it. That's all that really matters, right?

Now, Ms. Lucy instructed me to prepare the yellow cake mix as directed on the box, then add the coconut pecan frosting, and blend well. Bake in a bundt pan for time suggested on the box. That idea works great, I've done this many times. Today though, I decided to change it up just a tad. I substituted the vegetable oil for applesauce, then substituted the shell eggs with a healthier real egg product. As you can see from the photos, it turned out beautifully


  • 1 Betty Crocker Yellow Cake Mix
  • 1 container Betty Crocker Coconut Pecan Frosting
  • 1 1/4 cup water
  • 1/3 cup applesauce or oil
  • 3 eggs

Simply follow the directions for preparing and baking the cake from the box. It's that easy.

This cake is rich and moist. I dust the top with powdered sugar: to look pretty and hide any flaws made by a sticky bundt pan.



Cupcakes are a great way to share one dessert with several folks. You can serve your single neighbors who don't need a whole cake. It's a great treat for those watching their waist, but love to indulge on your cooking. Use foil wrappers to bake the cupcakes. It makes for easier clean up and you don't need a muffin pan, only your best cookie sheet.

  • anne

    The cakes with the icing mixed in are awesome and really easy. I’ll try this combination that you posted if you’ll try my favorite – german chocolate cake mix with the coconut pecan icing mixed in….yummy

  • Mardi

    Just wanted you to know I made this cake tonite and it’s AMAZING! I had on hand a yellow butter cake mix, so my ingredients varied slightly. I used the amt of butter called for in the recipe instead of applesauce, and I used real eggs. I was a bit leary of how the batter looked after I added the frosting, but it turned out perfect. The man of the house had to go back for a second piece, and this was even before the cake had cooled completely. Thanks for this delicious recipe, I will definately be making it again!

    • This cake should be called, Seconds Cake, because we all go back for seconds.
      Thank you, Mardi, for sharing your success with us.

  • Kerista

    Did you find you had to bake this cake longer than the box suggesteed? I think mine needed closer to 50-55 minutes.

  • Jill

    What type of pan did you bake it in?

  • Kerista

    I used a Wilton bundt pan. It said it should take 40-45 minutes but mine took at least 10 minutes longer. Maybe it is just my oven.

    • Did the cake turn out delicious anyway?
      Since ovens and pans are not all created equal, we are bound to have differences in cooking times. Knowing our own kitchen tools and appliances well is part of cooking with positive results. I always consider the character of my pans and baking sheets when choosing which one will hold the recipe I am cooking.

  • Kerista

    The cake did turn out very well. I have made it several times and always get asked for the recipe.

  • Jill…
    I can’t wait to make this cake Friday for a Saturday Cookout….
    Question: Do you follow the box directions and add frosting and
    1 1/4 cup water
    1/3 cup applesauce or oil
    3 eggs
    I can’t tell if the items above or in addition to the box instructions or instead of the box instructions….

    • Hi Karen!

      Water, applesauce or oil, eggs AND icing ALL go into the bowl to make the batter. Bake the cake according to the pan you’re using and you’re done.
      This cake will make you a rock star! Super duper moist. Folks will be pressing their forks to their plates trying to get every fallen crumb.

  • Jill… Oh My.. this was so good.. Thank you… It was supermoist!! And so yummy… I couldn’t wait to make it Friday night, I made it last night… I just love the taste (i’ve NEVER bought coconut pecan frosting before). Nevertheless a hit…. Have you ever made this with a different frosting? Just curious….

    • OH Good, Karen! You’re so welcome for the recipe. I’m always thrilled to pass this one along.

      To answer your question, no. I haven’t considered experimenting with other frosting. You’ll have to do that for me and share with me your discoveries. I’ll be happy to share your successes with the rest of the SDR family here.

  • Definitely going to be giving this one a whirl! The pictures really make this post stand out, I wish all recipe blogs would include pictures! Thanks a lot for sharing

    • THANK YOU, Boaoffee!

  • AntBee

    Oh my!

    The cake look absolutely delicious!

    Has anyone ever used butter instead of the oil, or a mizture of butter & oil?

    Can that be done successfully with this recipe?

    Thank you for a wonderful recipe. I am going to add this to my Christmas baking menu.

  • I’ve been holding onto this recipe forever & let me just say that I should’ve made it a long time ago! I don’t even like coconut, so I was skeptical. This is a fabulous recipe. I made it with applesauce & egg beaters and you cannot tell. I did have to bake it 10 mins longer in my Wilton bundt pan too.