Texas Tornado Cake

by Sheryl

This is a one of kind dessert that’s made with canned fruits and other pantry staples. If you are like me who always keep canned goods in case of emergencies I’m sure you’ll be able to relate. Canned goods are great for lazy days and you’ll find them very useful in many recipes. Just like this Texas Tornado Cake. It’s made with just a few simple ingredients including fruit cocktail (you can use canned peaches, pears, or pineapples too). This is my go-to dessert for lazy nights because this is way too easy to make and quick to prepare, not to mention budget-friendly. It’s a modest treat that’s breathtakingly delicious, fruity of course, sweet, with a super moist cake. This is like a whirlwind of goodness with a mixture of chopped nuts, brown sugar, and fruit cocktail that are baked together into one ultra delightful dessert that the whole family loves. To make the icing boil 1 stick of butter, 3/4 cups sugar, half cup of evaporated milk, then add the flaked coconut. Enjoy!

INGREDIENTS

1 1/2 cups of sugar
2 eggs
2 cups of Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup of chopped nuts
2 cups of fruit cocktail with syrup (16-oz. can)
2 teaspoon of baking soda
1/4 cup of brown sugar

How to make Texas Tornado Cake

Step 1: Preheat the oven to 325 degrees F. Grease and flour a 9 x 13-inch pan.

Step 2: In a bowl, combine the regular sugar, eggs, fruit cocktail, baking soda, and flour. Mix until incorporated.

Step 3: Empty the mixture into the bottom of the prepared pan.

Step 4: In a separate bowl, stir in the brown sugar and nuts. Sprinkle over the batter.

Step 5: Place inside the preheated oven and bake for 40 minutes.

Step 6: Remove from the oven, then spread the icing on the cake while it’s still hot. Let it cool before serving. Enjoy!

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