When a recipe has the word “Texas” in it, we know it will be food that is bold and flavorful, and this cake is no exception. It’s super easy to prepare, moist, delicious, and just the right sweet treat to bring to your next book club or potluck party. Texas Tornado Cake is a whirlwind of sweetness, with a mixture of chopped nuts, brown sugar, and fruit cocktail baked together into one mega flavorful dessert. We know that “fruit cocktail” can sound a bit off-putting, but trust us on this one, this is an essential ingredient to the success of this amazing dessert.
We love the combination of flavor and texture here; a subtle crunch from chopped pecans, a hint of coconut, and chunks of sweet fruit make this cake out-of-this-world delicious, and we’d be mistaken to not mention the buttery sweet topping that makes everyone say “mmm-mmm” with each bite. This isn’t a fruitcake in the traditional sense. It really is a cake prepared with fruit, and the difference is truly seen here. Texas Tornado Cake is perfect for any gathering or just to have in the kitchen for a sweet tooth craving.
Rustic in appearance but dynamic in flavor, our Texas Tornado cake is one for the ages. When we want to shake up the usual vanilla or chocolate cake routine, it’s recipes like this that we pull from our recipe box. It’s become a favorite in our house, something that we have at home and that we bring to share with family and friends, and everyone that has tried it has asked for the recipe. We love Texas Tornado Cake for so many different reasons, but most especially because it’s just the right amount of sweet and boy it sure is tasty. Enjoy!
Texas Tornado Cake
Serves 12-16; 1 hour + cooling time
- For cake:
- 2 eggs
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 1 cup pecans, chopped
- 2 cups fruit cocktail
- 2 teaspoons baking soda
- ¼ cup brown sugar
- For icing:
- 1 stick unsalted butter
- ¾ cup brown sugar
- 1 cup shredded coconut
- ½ cup evaporated milk
- Preheat oven to 325°F. Coat a 9x13-inch baking dish with cooking spray. Set aside.
- Mix granulated sugar, brown sugar, eggs, fruit cocktail, baking soda, and flour in a large mixing bowl. Pour batter into prepared baking dish. Sprinkle with chopped pecans and bake for 40-45 minutes. Remove from oven.
- Add butter, shredded coconut, brown sugar, and evaporated milk to a saucepan over medium-high heat. Bring to a boil for 2 minutes then remove from heat. Pour icing over freshly baked cake. Cool completely then cut into squares to serve. Enjoy!