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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Rating:
★★★★★ 4 votes
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

Step-By-Step

1Preheat oven to 375. Butter a 9x13 inch baking dish.

2Beat eggs and sugar. Add fruit cocktail with the juice. Mix salt, flour and baking soda together and add to creamed mixture. Pour into pan.

3Sprinkle 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.

4Bring icing ingredients to a boil, and pour icing over hot cake.

About this Recipe

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