Texas Tornado Cake

Texas Tornado Cake Recipe

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Carol Marshall


I remade this with half fruit cocktail and half crushed pineapple Yum


★★★★★ 1 vote

15 Min
40 Min


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  • 1 1/2 c
  • 2
  • 2 c
    fruit cocktail including the liquid
  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1/4 c
    brown sugar, firmly packed
  • 1 c
    chopped nuts (pecans or walnuts)

  • 1/2 c
  • 1/2 c
    evaporated milk
  • 3/4 c
  • 1 c
    flaked coconut

How to Make Texas Tornado Cake


  1. In a large bowl, cream sugar and eggs together until fluffy.
  2. Mix in the fruit cocktail.
  3. In a separate bowl sift together flour and baking soda.
  4. Add the dry ingredients to the fruit cocktail mixture.
  5. Pour into a lightly greased & floured 13" X 9" cake pan. (I prefer using parchment paper in my pans.)Sprinkle brown sugar and nuts onto the surface of the batter. Put into a preheated 325F degree oven and cook for 40 minutes or until a toothpick inserted into the cake comes out clean.
  6. After about 30 minutes start the topping. Gently boil the butter, milk and sugar for 2 minutes then add the coconut. The cake should now be ready.
  7. Spoon hot topping over the cake as soon as it is removed from the oven. Let the cake cool before cutting it.

Printable Recipe Card

About Texas Tornado Cake

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

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