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Texas Tornado Cake

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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!

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Texas Tornado Cake 1 Picture

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 ounce can)
  • 2 teaspoons baking soda
  • 1/4 cup brown sugar

Details

Servings 15
Preparation time 10mins
Adapted from keyingredient.com

Preparation

Step 1

Boiled Coconut Icing:

Combine icing ingredients in saucepan and boil for 2 minutes.

Spoon over cake while hot.

Let cool; cut into squares.

CAKE:

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.

CAKE:

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.

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