Add butter to 13x9-inch pan sprayed with cooking spray; tilt pan to evenly cover bottom with butter. Sprinkle with sugar; top with fruit and nuts.
Beat remaining ingredients with mixer until blended; pour over fruit.
Bake 40 min. or until toothpick inserted in center comes out clean. Cool 10 min. Run knife around edges of pan to loosen cake. Invert cake onto platter; gently remove pan. Serve warm.
Serve topped with thawed COOL WHIP Whipped Topping.
If you don't have a large platter, invert cake onto a baking sheet instead.
Cake can be made up to 3 hours ahead of time and served at room temperature.
How to Store
Refrigerate any leftover cake.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.