TEXAS TORNADO CAKE

TEXAS TORNADO CAKE 

We’re sharing this Texas Tornado Cake recipe as part of a sponsored post for Cans Get You Cooking. All opinions are 100% mine.

Have you ever found yourself with unexpected guests stopping by – and you need to scramble to get dinner and dessert made – but don’t have time to run to the supermarket?

That’s when we turn to our pantry – or more accurately, our “cantry” – and grab a variety of canned ingredients we always keep on hand to prepare something delicious and nutritious!

This Texas Tornado Cake is a classic recipe from my mother’s old recipe box. It is a copycat recipe based on a popular dessert served at Duff’s Famous Smorgasbord buffet-style restaurants during the 1980’s and 1990’s. It’s a sweet and super moist cake that is packed with fruit and topped with a walnut and coconut icing!

INGREDIENTS

For the Cake

• 1½ cups granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 cups canned fruit, drained – we used 1 cup canned peaches and 1 cup canned pears cut into large dice, but you can also use fruit cocktail or pineapple
• 2 teaspoons baking soda
• ¼ cup packed brown sugar
• 1 cup chopped nuts

For the Coconut Icing

• 8 tablespoons (1 stick) butter
• 1 cup sweetened flaked coconut
• ¾ cup packed brown sugar
• ½ cup canned evaporated milk

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.
2. In the bowl of a stand mixer, add granulated sugar, eggs, flour, canned fruit and baking soda. On low speed, mix until just combined, scraping the bottom of the bowl as needed.
3. Pour the batter into the prepared baking dish spreading evenly in the pan.
4. In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.
5. Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.
6. While the cake is baking, prepare the Coconut Icing by combining the butter, coconut, brown sugar and evaporated milk in a medium saucepan. Bring to a boil over medium high heat and allow to boil for 2 minutes. Turn heat to low and keep the icing warm, stirring occasionally, until the cake is done baking.
7. Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.
8. Allow the cake to cool, then cut into squares.

More Delicious Recipe TEXAS TORNADO CAKE@afamilyfeast.com