Mama's Texas Tornado cake AKA Fruit Cocktail Cake

Cathy Smith

By
@GrannyGrumpsTable

My mama made this often during the holidays. She always left the nuts out cause I had an allergic reaction to a nut when I was little. So only in the last few years have I given some nuts a try, the only two i have not tried was cashews and brazil nuts. However, I just do not have a desire now to eat nuts but this can be made with or without nuts.


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Comments:

Serves:

10

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 large
eggs
1 1/2 c
sugar
1 can(s)
fruit cocktail
1/2 tsp
salt
2 c
all purpose flour
2 tsp
baking soda
2/3 c
brown sugar
1 c
chopped pecans

ICING

1 1/2 c
sugar
1 c
evaporated milk
1 stick
butter
1
(7 ounce) can coconut

Directions Step-By-Step

1
Preheat oven to 375. Butter a 9x13 inch baking dish.
2
Beat eggs and sugar. Add fruit cocktail with the juice. Mix salt, flour and baking soda together and add to creamed mixture. Pour into pan.
3
Sprinkle nuts over cake and pat down gently, Sprinkle the brown sugar over all. Bake at 375 for 30-45 minutes until down. Remove from Oven and sprinkle coconut in an even layer over cake.
4
Bring icing ingredients to a boil, and pour icing over hot cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American