Texas Tornado Cake

Texas Tornado Cake is spectacular. What a delicious and easy sheet cake to make! The cake is made with a can of fruit cocktail in the batter, then before you bake the cake you sprinkle a streusel topping with nuts over the top. After the cake comes out of the oven you add a boiled coconut topping and pour it on the cake while hot. Oh, soooo scrumptious!
Photo by Susan M.

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

15

Servings

PREP TIME

10

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Ingredients

  • COCONUT ICING:

  • 1

    stick butter

  • 1

    cup coconut

  • 3/4

    cup brown sugar

  • 1/2

    cup evaporated milk or half-and-half

  • CAKE:

  • 1 1/2

    cups sugar

  • 2

    eggs

  • 2

    cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

  • 1

    cup chopped nuts

  • 2

    cups fruit cocktail with syrup (16-oz. can)

  • 2

    teaspoons baking soda

  • 1/4

    cup brown sugar

Directions

CAKE: Preheat oven to 325°F. Mix regular sugar, eggs, fruit cocktail, baking soda and flour. Pour into greased and floured 9x13” pan. Combine brown sugar and nuts; sprinkle over batter. Bake at 325° for 40 minutes. Spread icing on cake while hot. Boiled Coconut Icing: Combine icing ingredients in saucepan and boil for 2 minutes. Spoon over cake while hot. Let cool; cut into squares.

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