hurricane cake
This is a really moist dense cake. I really don't know where the name came from, but the first time I had it was in rest here in Southern Florida. It might be the fact you frost a hot cake, and don't drain fruit, something you might do if you are in a big hurry! It almost reminds me of bread pudding. I asked around and found someone who had a recipe....and that was it!
prep time
20 Min
cook time
45 Min
method
Bake
yield
20 serving(s)
Ingredients
- 1 1/2 cups sugar
- 2 cups all purpose flour
- 2 large eggs
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup salad oil
- 15 1/4 ounces can fruit cocktail, undrained (no 303 can)
- 1/3 cup flaked coconut, (just enough to lightly cover)
- - topping:
- 3/4 cup sugar
- 1 stick butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla
How To Make hurricane cake
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Step 1Mix together sugar, flour, eggs, soda, salt and oil together.
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Step 2Add fruit cocktail, blend and pour into a greased 13x9 inch pan. Sprinkle with flaked coconut.
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Step 3Bake in a pre heated 350 degree oven for 45 minutes.
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Step 4Spread while hot with topping.
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Step 5To prepare topping, mix sugar butter, milk, and boil 1 minute, add vanilla.
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Step 6Stir and frost cake.
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Step 7This will seem a little sloppy, but it soaks right in. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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