Texas Tornado Cake

[CoolCat]

I love this cake because it’s a simple recipe, basically, no fail. Mix up the five-ingredient batter, dump it into the prepared pan, put the brown sugar and nuts over that, and bake at 325 F for 40 minutes.

Once it’s done baking and still hot, spread on the icing, that is seriously all there is to it!

How to Make Texas Tornado Cake

Texas Tornado Cake

1 ½ cups sugar
2 eggs
2 cups UNBLEACHED all-purpose flour
1 cup chopped nuts
2 cups fruit cocktail with syrup (16-oz. can)
2 tsp. baking soda
¼ cup brown sugar

Texas Tornado Cake Icing:

1 stick butter, preferably REAL butter
1 cup coconut
¾ cup brown sugar
½ cup evaporated milk or half-and-half

CAKE:

1. Preheat oven to 325 degrees. Grease and flour a 9×13 pan.
2. Mix all ingredients, except brown sugar and nuts, in a bowl.
3. Pour batter into the pan.
4. Combine brown sugar and nuts; sprinkle over batter.
5. Bake for 40 minutes.
6. Spread icing on cake while hot.

How to Make the Coconut Icing

1. combine icing ingredients in saucepan and boil for 2 minutes.
2. Spoon the hot icing over the Hot cake.
3. Let cool; cut into squares.

Adapted from CantStayOutoftheKitchen

Texas Tornado Cake Recipe- Print Now

Texas Tornado Cake

If you're looking for a dessert recipe that's easy to make and sure to impress, look no further than Texas Tornado Cake.

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 415kcal

Author: Melissa 'Liss' Burnell

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Equipment

• ▢
  9x13 Baking Pan
• ▢
  Small Saucepan

Ingredients

 

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• ▢ 1 ½ cups sugar
• ▢ 2 eggs
• ▢ 2 cups all-purpose flour - unbleached
• ▢ 1 cup pecans - chopped
• ▢ 2 cups fruit cocktail with syrup - 16-oz. can
• ▢ 2 tsp. baking soda
• ▢ ¼ cup brown sugar

Texas Tornado Cake Icing:

• ▢ 1 stick butter - preferably REAL butter
• ▢ 1 cup coconut - shredded
• ▢ ¾ cup brown sugar
• ▢ ½ cup evaporated milk - or half-and-half

Instructions 

• Preheat oven to 325 degrees. Grease and flour a 9×13 pan.
• Mix all ingredients, except brown sugar and nuts, in a bowl.
  1 ½ cups sugar

  2 eggs

  2 cups all-purpose flour

  2 tsp. baking soda

  2 cups fruit cocktail with syrup
• Pour batter into the pan.
• Combine brown sugar and nuts; sprinkle over batter.
  ¼ cup brown sugar

  1 cup pecans
• Bake for 40 minutes.
• Spread icing on cake while hot.

How to Make the Coconut Icing

• combine icing ingredients in saucepan and boil for 2 minutes.
  1 stick butter

  1 cup coconut

  ½ cup evaporated milk

  ¾ cup brown sugar
• Spoon the hot icing over the Hot cake.
• Let cool; cut into squares.

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 314mg | Potassium: 149mg | Fiber: 2g | Sugar: 45g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg | Net Carbs: 60g

Tried this recipe?Mention @Budget101com or tag #Budget101com!

Texas Tornado Cake

If you're looking for a dessert recipe that's easy to make and sure to impress, look no further than Texas Tornado Cake.

• 9×13 Baking Pan
• Small Saucepan

• 1 ½ cups sugar
• 2 eggs
• 2 cups all-purpose flour (unbleached)
• 1 cup pecans (chopped)
• 2 cups fruit cocktail with syrup (16-oz. can)
• 2 tsp. baking soda
• ¼ cup brown sugar

Texas Tornado Cake Icing:

• 1 stick butter (preferably REAL butter)
• 1 cup coconut (shredded)
• ¾ cup brown sugar
• ½ cup evaporated milk (or half-and-half)

1. Preheat oven to 325 degrees. Grease and flour a 9×13 pan.
2. Mix all ingredients, except brown sugar and nuts, in a bowl.
3. Pour batter into the pan.
4. Combine brown sugar and nuts; sprinkle over batter.
5. Bake for 40 minutes.
6. Spread icing on cake while hot.

How to Make the Coconut Icing

1. combine icing ingredients in saucepan and boil for 2 minutes.
2. Spoon the hot icing over the Hot cake.
3. Let cool; cut into squares.

Dessert, Potluck

American

cake, cake recipes, texas tornado cake

flour, fruit cocktail, pineapple

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[mos]

You had me at ‘no fail’! LOL!

[Author]

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