Texas Tornado Cake
Texas Tornado Cake is spectacular. What a delicious and easy sheet cake to make! The cake is made with a can of fruit cocktail in the batter. Then before you bake the cake you sprinkle a streusel topping with nuts over the top. After the cake comes out of the oven you add a boiled coconut topping and pour it on the cake while hot. Oh, soooo scrumptious!
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This wonderfully quick and easy recipe is also quite economical. You get 15 or so servings out of the cake for less than $10. If you have coconut and nuts on hand all the time like I do, it will cost even less. I was trying to use up some half-and-half in my refrigerator. I even had a can of fruit cocktail in my pantry so I didn’t need to go to the store for any ingredients when I made this tasty cake recipe.
I got this recipe years ago, in the early 1980s when our children were infants. Sandi Weikel brought this cake to a Sunday school fellowship our class was having. Granted, I have a sweet tooth anyway so it’s rare when I don’t like something sweet. But I took one bite of this sweet cake and knew I had to have the recipe.
I have made this recipe so many times over the years for two basic reasons–okay, three! 1) I almost always have all the ingredients on hand so I can make it on the fly. 2) It really is so inexpensive to make. 3) It tastes great! I love all the peaches and pears in the fruit cocktail.
I love coconut. I love walnuts or pecans (any kind of nut for that matter). So this has always been a win-win for me. It’s a win-win for my husband, too, because he hates dry desserts. Quite frankly, he rarely touches any dessert that doesn’t have fruit in it. He would much rather eat a dessert with fruit than chocolate. (Go figure!) So this tasty cake recipe has been on our “to-make” list lots of times over the years.
I’m not sure how the recipe got it’s name. The Weikels and our family were both living in Florida at the time. Neither of us had ever been to Texas! I assume that Sandy got this recipe from her mom and it was passed down in some way. The cake doesn’t actually look like a tornado hit it (at least I don’t think it does!) Be that as it may, I present to you Texas Tornado Cake. Lovely, delicious, moist, and sumptuous.
If you’re looking for a quick and easy dessert for your family, Texas Tornado Cake should top your list! It’s really a fabulous recipe. Dollop some vanilla or Snickerdoodle Ice Cream over the top and you’ll be in seventh heaven! You and your family will savor each mouthful. All the while vanilla ice cream dribbles down your chin! 🙂
This fantastic cake recipe is featured at Favorite Southern Recipes here.
Texas Tornado Cake is so moist and delicious!
This side view shows how ooey and gooey the cake is on the inside. It’s wonderful!
Texas Tornado Cake is just heavenly! We’ve always loved the fruitiness of this delicious cake.
Texas Tornado Cake is so quick and easy to make. You don’t have to spend a lot of time piping frosting over the top. You can whip this cake up without a lot of effort! All the fruit, nuts and coconut topping make this one enjoyable dining experience!
Here’s what I did.
Measure sugar into a large mixing bowl. Add eggs.
Add a can of UNDRAINED fruit cocktail. You need all the juice and syrup. Add baking soda and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir ingredients with a wooden spoon to combine.
Pour into a 9×13″ glass baking dish that’s been sprayed with cooking spray.
Measure brown sugar into a small mixing bowl. Add chopped nuts.
Stir to combine.
Sprinkle the brown sugar-walnut streusel topping over top of the cake batter.
Bake at 325 about 40 minutes. Remove from oven.
While cake is baking make Boiled Coconut Icing: Melt butter in a medium-sized saucepan over a medium heat. Add half-and-half cream, heavy whipping cream, or evaporated milk. You need the thicker consistency–not regular milk.
Add coconut.
Add brown sugar.
Stir to combine. Bring ingredients to a boil and boil for 2 minutes. Here the icing is done. Remove from heat and pour the hot mixture over the cake while the cake itself is still warm.
Pour the Boiled Coconut Icing over top of the hot cake fresh from the oven. Allow the cake to cool completely before cutting.
To serve the cake: Insert spatula into sections and remove to dessert plates. Eat and enjoy! This luscious cake tastes fantastic!
Texas Tornado Cake is such a moist and delicious cake. Just the way my husband likes his desserts! You will savor each mouthful of this delicious cake.
You will love the ease with which you can throw this cake together. It’s so quick, easy and simple. No unnecessary steps and nothing difficult.
These pictures have me drooling!
Here’s the recipe.
TEXAS TORNADO CAKE
(Recipe from Sandy Weikel, when we attended First Baptist Church Indian Rocks, Largo, FL)
Texas Tornado Cake
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 sauce pan
Ingredients
CAKE:
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup chopped nuts (I used walnuts) (measure after chopping)
- 2 cups fruit cocktail with syrup, 16-oz. can (Do not drain)
- 2 tsp. baking soda (some may prefer only one teaspoon)
- 1/4 cup light brown sugar packed
BOILED COCONUT ICING:
- 1/2 cup unsalted butter (1 stick)
- 1 cup coconut
- 3/4 cup light brown sugar packed
- 1/2 cup evaporated milk or half and half
Instructions
CAKE:
- Mix granulated sugar, eggs, fruit cocktail, baking soda and flour.
- Pour into greased and floured 9x13” pan or baking dish.
- Combine brown sugar and nuts; sprinkle over batter.
- Bake at 325° for 40 minutes.
- Spread icing on cake while hot.
BOILED COCONUT ICING:
- Combine icing ingredients in saucepan and boil for 2 minutes.
- Spoon over cake while hot.
- Let cool; cut into squares.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 ½ cups sugar
- 2 eggs
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup chopped nuts
- 2 cups fruit cocktail with syrup (16-oz. can)
- 2 tsp. baking soda
- ¼ cup brown sugar
- Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
- Pour into greased and floured 9×13” pan or baking dish.
- Combine brown sugar and nuts; sprinkle over batter.
- Bake at 325° for 40 minutes.
- Spread icing on cake while hot.
- 1 stick butter
- 1 cup coconut
- ¾ cup brown sugar
- ½ cup evaporated milk or half-and-half
- Combine icing ingredients in saucepan and boil for 2 minutes.
- Spoon over cake while hot.
- Let cool; cut into squares.
Top with a large scoop of vanilla ice cream and you are good to go! I was giving this cake to someone else or I would have stopped and done just that!
I’ve always had a hard time stopping at just one piece of cake!
Are you drooling over this spectacular dessert, yet?
You may also enjoy these delicious recipes!
Peach Hazelnut Cake with Caramel Icing
Texas Tornado Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not previously chopped
- 1 sauce pan
Ingredients
CAKE:
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup chopped nuts (I used walnuts) (measure after chopping)
- 2 cups fruit cocktail with syrup, 16-oz. can (Do not drain)
- 2 tsp. baking soda (some may prefer only one teaspoon)
- 1/4 cup light brown sugar packed
BOILED COCONUT ICING:
- 1/2 cup unsalted butter (1 stick)
- 1 cup coconut
- 3/4 cup light brown sugar packed
- 1/2 cup evaporated milk or half and half
Instructions
CAKE:
- Mix granulated sugar, eggs, fruit cocktail, baking soda and flour.
- Pour into greased and floured 9×13” pan or baking dish.
- Combine brown sugar and nuts; sprinkle over batter.
- Bake at 325° for 40 minutes.
- Spread icing on cake while hot.
BOILED COCONUT ICING:
- Combine icing ingredients in saucepan and boil for 2 minutes.
- Spoon over cake while hot.
- Let cool; cut into squares.
240 Comments
Beverly Cortes
June 6, 2023 at 5:15 pm
Hello;
Just stumbled on your Texas Tornado Cake recipe thru Ms. Phillis Stoke’s website and made it. Best thing I ever tried. Made it and it was so delicious! This recipe is an easy and very moist cake.
The coconut plus the cocktail fruit together what an amazing combination, truly love it!
Teresa Ambra
June 7, 2023 at 9:31 pm
Hi Beverly. So glad you enjoyed the recipe. This is an old vintage recipe I got decades ago from a friend and have loved it ever since!
Hilda Hanks
April 7, 2023 at 1:50 pm
This cake is so delicious! It has quickly become one of my favorite quick and easy recipes.
Teresa Ambra
April 10, 2023 at 7:52 am
Hi Hilda. Yes this is an old vintage recipe and we just love it! Thanks for letting me know you and your family enjoy this fantastic cake.
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Sally
August 23, 2024 at 11:42 am
I grew up with my Motger making this cake. Her recipe called it Fruit Cocktail Cake. Yes it is a great recipe. I have not made in years.
Teresa Ambra
August 25, 2024 at 9:05 pm
Hi Sally, yes, I’ve heard it called fruit cocktail cake as well. so delicious!
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February 4, 2023 at 6:18 am
[…] 2. Texas Tornado Cake […]
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[…] 2. Τέξας Tornado Cake […]
Dee
November 22, 2022 at 11:05 am
Made this cake this Sunday. Everyone that tried it liked it. My husband wouldn’t try it when you told him it had fruit cocktail in it. Everyone else thought it was a German Chocolate Cake, I explained what it was. Got loads of compliments on this. It was super easy and oh so good.
Anonymous
November 22, 2022 at 11:07 am
I did just use 1 tsp baking soda and it rose just fine and you couldn’t take it at all.
Teresa
November 24, 2022 at 7:36 am
Thanks for sharing.
Teresa
November 24, 2022 at 7:37 am
Yes, this has always been a great vintage recipe, Dee. Glad everyone liked it.
Pat
March 5, 2024 at 3:26 am
Been making this cake for 65 ➕️ years. Its so 😋 😋 😋 delicious. It’s a must try.
Teresa Ambra
March 7, 2024 at 12:59 pm
Hi Pat, yes it’s a fantastic cake recipe!
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[…] 1. Texas Tornado Cake […]
KE
May 1, 2021 at 5:30 pm
Made this tonight and it looked so yummy! I could taste the baking soda though- ugh! Not sure if anyone else had this issue. I’m going to try it again and use less baking soda. I saw another recipe that only uses 1 tsp of baking soda in a recipe with 16 oz of fruit cocktail.
It is a yummy tradition though that I want to continue with my family since I loved this cake growing up.
Teresa
May 6, 2021 at 8:01 am
I’ve never had any problem with the recipe tasting too much like baking soda. I think it uses that much so the cake becomes more airy with the addition of the fruit cocktail which can make the cake denser and more bogged down. You may also consider using a large can of fruit cocktail instead of only 16 ounces.
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[…] source:cantstayoutofthekitchen.com […]
Charlotte Walker
September 8, 2020 at 3:45 pm
I used to make this cake often years ago and it always fell in the center with the icing ingredients pooling in the middle of the cake. Any suggestions to correct this? I truly was delicious!!
Teresa
September 9, 2020 at 10:29 am
Hi, Charlotte. I would cook it a little longer.
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January 22, 2020 at 11:37 am
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marie johson
October 21, 2019 at 11:24 am
Texas Tornado Cake is a sweet and super moist cake made from canned fruit and other pantry staples. Delicious and easy! Loved it. Thanks for sharing 🙂
Teresa
October 23, 2019 at 10:55 am
Thanks.
Karen Connell
June 9, 2020 at 8:15 am
Cake looks yummy something I’d like to try.
Teresa
June 9, 2020 at 12:37 pm
Hi, Karen. This is a fantastic yet easy recipe. Enjoy.
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October 7, 2019 at 12:45 pm
[…] Cool before serving. Freezes well. This is a link to someone who makes it. http://cantstayoutofthekitchen.com/2013/09/06/texas-tornado-cake/ […]
Texas Tornado Cake | recipes
May 27, 2019 at 3:01 am
[…] Bake at 325� for 40 minutes. Spread icing on cake while hot. Fullinstructions recipe visit: http://cantstayoutofthekitchen.com/2013/09/06/texas-tornado-cake/ Post Views: […]
Dee
March 12, 2019 at 12:10 pm
Have you tried this recipe with gluten free flour? Just wondered, also I have to use dairy free products too, any suggestions? Thanks for helping…I read most of the commments, not all, I may have missed another question like this, sorry if that is the case.
Teresa
March 12, 2019 at 4:37 pm
Hi, Dee. These are my recommendations. I’ve used Cup4Cup gluten free flour with great success. My niece who has Celiac likes “Better Batter” gluten free flour. I think you will find both products really great. I like using Califia Farms Almond Milk. It’s better than Almond Breeze and doesn’t have the carageenan that causes cancer. I get it at Kroger, H-E-B and even occasionally at Walmart. I’m sure you can find it at a WholeFoods or TraderJoes. For the butter in the recipe, I would try coconut oil or even avocado oil. They both have very high smoke threshholds making them ideal for boiling and cooking at high temperatures. I’m sure you will find this recipe delicious even with these substitutions. Enjoy.
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August 19, 2018 at 7:50 pm
[…] Texas Tornado Cake […]
Diana
June 16, 2018 at 2:07 pm
Wow, this recipe looks awesome. My husband can’t stand coconut, so I am going to make it for a church potluck or to take to someone, because I can’t wait to try it out!!! Thanks for posting!
Teresa
June 16, 2018 at 2:33 pm
Hi, Diana. It really is delicious. I’m sure you’ll enjoy it.
Karen
September 15, 2018 at 12:40 pm
My mom had me make this all the time in the 60’s & 70’s. It was called Fruit Cocktail Cake. Only, I didn’t use the boiled coconut icing and put the coconut in the streusel topping.
Teresa
September 15, 2018 at 2:24 pm
Sounds terrific that way, too, Karen. So glad you like the recipe.
Candace
June 25, 2019 at 3:41 pm
Hi. Teresa
I would love to make this
cake, my husband doesn’t
like coconut, how about leaving
it out … any ideas of a substitute?
Teresa
June 26, 2019 at 10:10 am
Hi, Candace. There really is no good substitute that I can think of. However, I would consider doing this: after spreading the icing (without coconut) over top, sprinkle some vanilla chips across the top. They will soften somewhat since the cake and icing are still hot. Another option might be butterscotch chips if you like that flavor. Personally, I would try it both ways. 🙂
Willy Miller
December 11, 2018 at 10:56 pm
I made this today, love it but my husband doesn’t care for coconut although he ate a small piece.
Is there anything I could use instead and my cake came out darker than yours any ideas on that?
Thanks for all your recipes.
Teresa
December 12, 2018 at 3:42 pm
Hi, Willy. You can eliminate the coconut if you need to. I really can’t think of any recommendations for a substitute. My oven cooks notoriously slow. You may want to cut your oven temperature down about 25 degrees and see if that helps.
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May 16, 2018 at 11:05 pm
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Anonymous
July 11, 2017 at 12:13 pm
I thought this recipe sounded familiar — we used to make it by the name of “Fruit cocktail cake”. It was a very good recipe from the 50’s or earlier. Glad to see it’s still around.
Teresa
July 11, 2017 at 1:08 pm
Yes, it’s one terrific dessert. Thanks for sharing.
Angel
June 10, 2018 at 12:35 pm
Hello
I tried the recipe. N brought it at a friend’s place for dessert..
All loved it especially kids
Thank you
Teresa
June 10, 2018 at 12:37 pm
Hi, Angel. So glad you enjoyed the recipe. It’s so easy and delicious. Thrilled that the kids loved it too.
Anonymous
November 20, 2017 at 7:52 pm
I have always called this cake a fruit cocktail cake have made them for years Doris Dilbeck
Teresa
November 21, 2017 at 12:25 pm
Hi, Doris. I’ve heard that too. When the recipe was given to me the folks called it Texas Tornado Cake, so that’s just what I’ve always called it. Isn’t it terrific?? 🙂
Sharon
May 17, 2018 at 2:17 am
EXCELLENT!!!!
Thank you!!!
Teresa
May 17, 2018 at 6:02 am
Hi Sharon. Yes this is a family favorite. Thrilled that you loved the recipe.
Rhonda
October 29, 2016 at 9:03 am
I made this last night and it was AWESOME!! I can feel the pounds creeping up already because I couldn’t stop eating it! I am giving half of it to my neighbours today so they can share the indulgence (and so I won’t eat it all). I bought some wonderful Cinnamon Pecans at Central Market and used them for the nuts, oh my! I highly recommend that change because the nuts had a wonderful flavor and crunch. I must have cooked my coconut topping longer than you did because mine is a darker colour but it is wonderful! Thank you so much for this super easy and tasty recipe!
Teresa
October 29, 2016 at 10:05 am
Hi, Rhonda. So glad that you enjoyed your indulgence. 🙂 I love the idea of the cinnamon pecans. I’m sure the cinnamon added great flavor. Thanks for sharing your experience with me.
Allison
December 28, 2016 at 4:04 pm
I made it–followed directions to the letter. It even looked like the picture. We did not like it at all. Sorry.
Teresa
December 28, 2016 at 6:30 pm
So sorry that you didn’t care for the recipe, Allison. Everyone has different tastes and this has always been one of our family favorites.
Sandra
October 21, 2016 at 9:26 pm
Hello..a neighbor of mine in 1974 served this Fruit Coctail Cake which she remembered from her mother in Dimmit Texas…in the panhandle! Lots of tornadoes there for sure! The cake was the same and her ingredients called for poking the cake with a fork when it came out of he oven before pouring the hot nut coconut evaporated milk over the top. Unbelievably delicious and sinful. yahoo! Sandra from Granbury
Y
Teresa
October 22, 2016 at 8:11 pm
Hey, Sandra. I love the idea of poking the cake with a fork before pouring the icing on top. I bet it was spectacular that way. Thanks for sharing.
Darlene
July 5, 2017 at 5:32 am
I am 61 and my mom has made this cake for as long as I can remember. She also poked holes in her cake and we have always referred to it as a Fruit Cocktail cake. Whatever you want to call it , it is scrumptious.
Teresa
July 5, 2017 at 8:54 am
Hi, Darlene, yes it is one of those wonderful cakes that you can’t get enough of. It’s so moist and delicious. Thanks for stopping by.
Alice
October 17, 2016 at 8:16 am
I have been making this for years I love it But, now the fruit cocktail is packed in fruit juice not syrup So the cake doesn’t turn that nice brown color stays white. Any suggestions? I tried adding corn syrup to the fruit but did not seem to work.
Teresa
October 18, 2016 at 4:24 pm
I’m not sure, Alice. But I bet you can still locate fruit cocktail in syrup in some places. You may have to hunt for it or try Amazon. They seem to carry anything these days!
Sandra Shockley
September 7, 2021 at 8:09 am
Could you use crushed pineapple instead of fruit cocktail
Teresa
September 9, 2021 at 6:57 am
Hi Sandra, this version of the cake comes with fruit cocktail. If you prefer using pineapple, I recommend trying my Pineapple sheet cake instead.
Sharon
May 17, 2018 at 2:12 am
TERESA’S thank you for sharing with ALICE thank you ALICE thank you so much for sharing TERESA’S recipe that PHYLLIS shared for ALL OF US this wonderful cake will definitely find it’s place in the recipe box!!! I will be filing it under T. A. P. … Teresa, Alice’s Phyllis’s cake lol
#ItsAWonderfulWorldWeLiveIn!! 💕 💕 💕
Teresa
May 17, 2018 at 6:02 am
Thanks Sharon. Yes this is one delicious recipe. Glad you enjoyed it.
La June Moreland
October 14, 2016 at 10:08 am
Hi Teresa! Have made this cake for years. My grandmother who was a Texas gal called it Fruit Cocktail cake but when making it for the grands called it Fruit and Cottontail. Thanks for posting this awesome recipe and letting me stroll down memory lane.
Teresa
October 14, 2016 at 3:47 pm
Hi, La June, it really is a delightful recipe and so easy to make.
Lynne
October 4, 2016 at 5:50 pm
Thank you for the recipe.I’m going to try it for Thanksgiving.My only question is,do you use sweetened or unsweetened coconut and condensed milk?
Teresa
October 5, 2016 at 7:04 am
Hi Lynne. I use sweetened condensed milk and sweetened coconut. Hope you enjoy it.
Julie
October 19, 2016 at 12:24 am
you said you used sweetened condensed milk but the recipe calls for evaporated milk, which one should be used?
Anonymous
October 19, 2016 at 7:30 pm
so what is the answer, evap milk or sweetened, was going to make this tonite
Teresa
October 20, 2016 at 8:07 am
This recipe does not use sweetened condensed milk. It uses evaporated milk or you can substitute half-and-half or heavy whipping cream for the milk ingredients in the icing.
Teresa
October 20, 2016 at 8:06 am
Hi, Julie, I’m not sure where you are seeing sweetened condensed milk. This recipe uses evaporated milk (or you can substitute half-and-half or heavy whipping cream) for the milk in the icing ingredients. It does not use sweetened condensed milk.
Elizabeth
October 25, 2016 at 5:27 pm
I am getting confused – I believe the sweetened condensed milk & sweetened coconut was mentioned in your answer to Lynn – stated above.
Teresa
October 26, 2016 at 3:09 pm
I’m sorry, Elizabeth. My bad. When I responded to Lynne, I didn’t actually check the recipe, I just assumed that it was part of it and since I don’t make this recipe that frequently, I responded incorrectly. This recipe does NOT use sweetened condensed milk in any part of the cake or icing. It uses evaporated milk in the icing. Sorry again for any confusion I’ve caused.
Teresa
October 26, 2016 at 3:07 pm
I’m sorry, Lynne, I was confused by your question. This recipe uses sweetened coconut but evaporated milk or half-and-half (not sweetened condensed milk).
Christine
September 9, 2016 at 7:59 pm
For the boiled coconut icing I can’t find how much is used for each ingredient.
butter
Whip cream
Coconut and Brown sugar
Could someone tell me please?
Teresa
September 9, 2016 at 8:29 pm
Hi Christine, So sorry you had problems with the recipe cards. I’ve corrected it so you can have the correct ingredients. Recently I changed my blog theme and we are still working out all the kinks on the recipe cards. It seems like any time I inserted two recipe cards (one for cake and one for icing), I got a duplicate of the first recipe card. It should be solved on the rest of the recipes very soon. Thanks for your patience.
Anonymous
August 25, 2016 at 11:06 pm
This sounds a lot like a recipe my mom used to make years and years ago. I must try it and see if it is. All I remember is when she made it, it was gone that day it was so YUMMY
Teresa
August 26, 2016 at 7:59 am
It is an old family favorite that was very popular 40-50 years ago.
Carolyn
August 20, 2016 at 5:42 pm
the ingredients calls for two cans of fruit cocktail…you only mention adding one in the directions….how many do youuse?
Teresa
August 20, 2016 at 7:22 pm
Hi Carolyn, it’s two cups (one 16-oz. can fruit cocktail). Hope you enjoy the recipe.
Anonymous
January 31, 2017 at 11:37 am
Ahh that’s why my cake is too soggy I thought it said 2 cans ?
Teresa
January 31, 2017 at 2:00 pm
Sorry it didn’t turn out. Try it with one can next time and enjoy.
Judy Lee Gardner
October 14, 2018 at 2:48 pm
My recipe called for a large #2 size can of fruit cocktail do not have one now to check the oz on that size……..we never used coconut probably because my mother does not like it. I use double the topping ingredients for topping in lg. Microwave container and watch closely to thicken ….our nuts are on top with a mersachion cherry half on each piece for garnish……..I’m in my mid 70’s and have made it for many years …it is my family’s favorite….
Teresa
October 15, 2018 at 6:58 am
Hi, Judy. Yes it was very popular in the 70s and 80s. I love the idea of a maraschino cherry on each one. 🙂
Frankie
August 18, 2016 at 1:12 pm
Back in the mid to late 70’s I used to make this all the time. Back then it was called
The Fruit Cocktail Cake. My daughter borrowed my cookbook she was a newly wed
ACCIDENTLY set it on fire that was in 2000. Haven’t been able
to find it since then. I don’t care what it is titled I am so happy to find this recipe…
I used a Bundt pan. I also melted some butter in the bottom of the pan, sprinkled some brown sugar over the melted butter and placed half pieces of pecans around that. Then I added all of the batter over that. For the icing I used same ingredients to in the boiled icing to top the cake after it has cooled
THIS TEXAS GAL IS TICKELED PLUM PINK
Teresa
August 18, 2016 at 4:42 pm
Oh, Frankie what a sweet story! So glad you’ve found a favorite recipe. I love the idea of making this in a bundt cake. Enjoy.
Barb
August 22, 2016 at 3:04 pm
Do you cook the cake same temperature and time in a bundt cake pan?
Teresa
August 23, 2016 at 10:35 am
Hi Barb, I would cook the cake at the same temperature but not for the same length of time. Bundt cakes take longer. It may take an hour or longer. Insert a knife into the bottom of the bundt pan. When it comes out clean the cake is done.
Phyllis
July 26, 2016 at 3:58 am
Is there no shortening in the cake?
Teresa
July 26, 2016 at 3:52 pm
Hi Phyllis, there is no shortening, butter or oil in this cake. I guess the fruit cocktail and syrup takes the place of it. I assure you it doesn’t need any. This recipe is superb.
Eve
July 14, 2016 at 9:44 am
I am diabetic, so to cut the sugar content, I used Truvia and no sugar added fruit in its own juice and Splenda makes a brown sugar now. We have 3 pecan trees in our yard so I used pecans for the chopped nuts. It was just as delicious and now I serve it at our monthly tea social. I am also going to try the pineapple sheet cake
Thank you for the recipes. I have a recipe for boiled frosting but it is chocolate. I love this coconut one.
Thanks for the recipes!!!
Eve
Teresa
July 14, 2016 at 4:22 pm
Thanks for the tips, Eve. So glad it worked out well for you.
Marlene Karnosh
July 2, 2016 at 10:17 am
does this cake freeze well?
Thanks
Teresa
July 2, 2016 at 10:25 am
I’ve never tried to freeze it before, Marlene, but I don’t know why it wouldn’t. Cover it with both plastic wrap and foil. It should keep well for a month or two before starting to dry out. Hope you enjoy it.
Ann Reeves
June 30, 2016 at 8:49 am
I can’t have nuts so I use dates. Just as good!
Teresa
June 30, 2016 at 10:05 am
I bet it’s delicious, Ann. Thanks for sharing that great tip.
Ryl.e
June 17, 2016 at 11:06 pm
I have been looking for this cake recipe for thirty years! I had this when I was about six years old and a friend of the family bought one over. I loved it and have wanted more ever since. Thank you! Thank you! Thank you!
Teresa
June 18, 2016 at 9:29 am
It’s a great recipe. I also have one posted called Pineapple Sheet Cake that is very similar to this one. Instead of fruit cocktail, that one uses pineapple It’s equally good. I hope you give both of them a try. 🙂
Linda Sutton
June 6, 2016 at 2:18 pm
Love this cake…it was called Ugly Duckling cake in the days when I baked often.
Teresa
June 7, 2016 at 7:49 am
Love the name, Linda. So easy to make and so delicious. It’s always a crowd pleaser whenever I make it.
Carleen
May 12, 2016 at 6:18 am
Please sign me up. Thank you
nancy forrest
May 5, 2016 at 8:34 pm
Hi, I just made the Texas Tornado cake for Bible study, and as soon as I frosted it, Bible Study was canceled for the evening, can I freeze it and how long can it be frozen for ? I have made it for our park potluck and it is a fav of everyone !
Teresa
May 5, 2016 at 10:04 pm
Yes, absolutely, you can freeze it, Nancy. Wrap with plastic wrap and foil. You can probably keep in in the freezer for a couple of months before it dries out because it is so moist. Allow to thaw a couple of hours on your counter before serving.
Carol Ingalls
May 1, 2016 at 1:45 pm
Any way to get the recipe without getting all the pics and comments?
Teresa
May 2, 2016 at 9:57 am
Hi, Carol, if you click on the box in the recipe card, you will only get the recipe.
Theresa
April 18, 2016 at 11:42 pm
Made this on Sunday, Delicious! next time I’m only going to use about1 tsp of baking soda. Thanks for sharing!
Teresa
April 19, 2016 at 7:43 am
Glad you enjoyed it Theresa. Thanks for sharing.
Dora Laudenslager
April 22, 2016 at 4:40 pm
I made this for my weekly ‘Ladies Dinner’, and everyone loved it! I will be making this again, for sure!! Thank you so much for the recipe!!
Teresa
April 23, 2016 at 9:04 am
So glad you and your friends enjoyed the cake, Dora. Hope you make it again. 🙂
Donna S
April 16, 2016 at 10:05 pm
Can i use gluten free flour instead. Do I use 2 cups of gluten free flour same as the receipe? Thank you.
Teresa
April 18, 2016 at 6:53 am
Hi, Donna. I’ve never made it with gluten free flour before, but I suggest you start with two cups of flour and then if it looks too soupy and not like my pictures, add an additional 1/2 cup or so. Some gluten free flours are 1:1 equivalency but many are not. Hope it turns out great.
Saundra Robinson
March 29, 2016 at 2:03 pm
Did I miss it or is there another page with the full recipe? I don’t really need the pictures. Thanks
Teresa
March 29, 2016 at 3:34 pm
Hi, Saundra, keep scrolling to the bottom of the post. The recipe is near the bottom of the page.
sissey
March 24, 2016 at 7:24 pm
I would like to make that texas tornado cake can I use cake mix
Teresa
March 25, 2016 at 7:29 pm
I’ve never made it with cake mix, Sissey. Not sure how it would turn out but it sure might be worth a go.
juline smith
June 16, 2019 at 6:42 pm
I use the same recipe but have always heard it called fruit cocktail cake also. I have made it with cake mix also and it is just as good.
Teresa
June 17, 2019 at 12:55 pm
Hi, Juline. I think it would be so quick and easy with cake mix! I’ll have to try it that way some time. Thanks for sharing.
Debra Reynolds
March 29, 2016 at 5:26 pm
i use a white or yellow cake mix and it turns out good. this is such a moist cake. mom made this for my birthday growing up. called it fruit cocktail cake.
Teresa
March 30, 2016 at 10:41 am
Thanks for sharing, Debra. We’ve always enjoyed this cake, too.
Annita White
December 18, 2016 at 5:32 am
So what’s the recipe when you used the cake mix,
Teresa
December 18, 2016 at 12:54 pm
This recipe doesn’t use a cake mix, Annita. This is the recipe as I got it years ago.
Cindy
March 21, 2016 at 8:44 am
What size pan should be used?
Teresa
March 21, 2016 at 9:19 am
I usually use a 9×13″ glass baking dish for this recipe. Hope you enjoy it, Cindy.
Linda
March 19, 2016 at 9:07 am
I used to make this cake all the time, but it was called Cocktail Cake. Instead of the boiled coconut frosting I made a hard sauce to serve over it when the cake was warm.
Hard Sauce:
1 stick butter
1 1/2 c powdered sugar
2 Tbsp liqueur (OR 2 Tbsp milk and 1 tsp rum flavor)
This dessert is TOTAL HEAVEN!!! Thanks for the reminder. Haven’t made it since I had kids at home.
Linda
March 19, 2016 at 9:12 am
Side note: My recipe didn’t use the nuts/brown sugar topping either. It was great without that.
Teresa
March 19, 2016 at 7:47 pm
Thanks, Linda.
Charlotte
March 26, 2016 at 3:04 pm
Hi Teresa, I have made this cake, without the nut layer, exactly the same as your directions, for almost 50 years. The recipe I have uses a 9″ pan and every time I’ve made it, it falls in the centre. It’s delicious but it always falls in the centre!!! Any idea why? Thanks.
Teresa
March 27, 2016 at 1:28 pm
A couple of things will cause a cake to fall, Charlotte. You cannot open the oven door while baking, or cakes will fall. Also, you can’t slam cabinets or doors, it will cause a cake to fall every time. I use unbleached flour so it has a little thicker consistency than regular bleached flour. I would consider adding an additional half cup of flour to see if that helps the cake not fall.
Gloria
March 20, 2016 at 6:25 pm
Linda inst. please for cooking your hard sauce.
Teresa
March 21, 2016 at 7:39 am
Hi, Gloria, if you go back to the original comment list, you can see the ingredient list for Linda’s hard sauce for this cake.
Teresa
March 19, 2016 at 7:47 pm
You’re right, Linda, this is a great topping for those who don’t like coconut or nuts.
evelyn hall
March 15, 2016 at 8:25 pm
My husband HATES Coconut, But I love it! He doesn’t like grape nuts or macadamia..what else could I put on HIS SIDE of the cake along with the brown sugar??
Teresa
March 18, 2016 at 7:08 am
Hi, Evelyn. You may be able to put something like crushed pineapple, diced pears or peaches or quartered cherries if he likes any of those. I would only spread the icing on your half of the cake or make two different ones – one with yours and one with the ingredients he will eat (although I would only put the butter and brown sugar (cooked) on his half. I’m not sure I’d even cook the fruit although if you did it would probably caramelize and perhaps he would like that. Otherwise, I’d just put the fruit on afterwards. Good luck. Hope you don’t end up with a mess on your hands. 🙂
sharon L
March 15, 2016 at 2:17 pm
I want to make this! Only problem? Hubster does not like coconut. Grape Nuts substitution for nuts is a great idea, Any suggestions for coconut???
Teresa
March 15, 2016 at 3:07 pm
Hi, Sharon, I’m not sure what would be a good substitute. But you might consider something really different like Heath English Toffee Bits, or cinnamon chips (don’t melt them with the icing, just sprinkle them on top of the icing. Hope it turns out.
evelyn hall
March 15, 2016 at 8:26 pm
My hubby won’t eat toffee or cinnamon either…he’s picky…
Suzi
March 1, 2016 at 7:23 pm
My granddaughter is deathly allergic to nuts. Can this be made without the nuts combined with the brown sugar? So, just sprinkle the brown sugar on top of the cake prior to baking?
Teresa
March 1, 2016 at 9:11 pm
Hi, Suzi, I think I would substitute grape nuts for the nuts in the recipe and boil on top of the stove with the coconut for the icing as directed. You will lose the effect totally if you don’t have some kind of icing on the cake.
Sissy
February 25, 2016 at 10:22 am
I have a copy of this given to me by my sisternlaw she wrote down for me on a 1983 dated itenerary sheet. Very yellowed from time, but the recipe is still great. She made it for Sunday dinner at my Mother-in-law’s. So good especially when warm.
Teresa
February 25, 2016 at 10:29 am
So glad you enjoy this recipe, Sissy. It’s a keeper for sure!
Carolyn Day
February 24, 2016 at 11:49 pm
I’ve been making this recipe since the mid 60’s only the name of my recipe is Fruit Cocktail Cake and has same icing recipe as well. My aunt shared this recipe with my mother and we baked one of these cakes at least once a month. Even though I married in ’73, this cake has never let me down as a great company is coming cake! It has been a family favorite now for more than 50 years. And I’m passing the recipe on to my kids and all my grandkids so they will have it when I can no longer make it for them.
Teresa
February 25, 2016 at 8:57 am
Thank you Carolyn, for sharing your enjoyable experiences with this delicious cake with me. That was one of the original reasons for me starting this blog–to pass on delectable recipes like this one to my kids and grand kids! Have a good week.
Pineapple Sheet Cake – Can't Stay Out of the Kitchen
February 17, 2016 at 11:24 am
[…] a boiled coconut-pecan icing right after it comes out of the oven. It’s very similar to my Texas Tornado Cake but instead of using a can of fruit cocktail in the batter, this cake uses crushed pineapple […]
Charell
February 10, 2016 at 11:38 am
I can’t wait to try the Texas Tornado cake! I’ve seen recipes for fruit cocktail cakes, but they never seemed appetizing. Funny how a different name can change one’s perception ?
Teresa
February 11, 2016 at 10:07 am
Thanks, Charell. It really is a tasty cake and so, so easy. If you need a dessert in a jiffy, this one is a great one.
Lanibug
November 6, 2016 at 6:04 pm
same here!
70 Easter Dessert Recipes – Can't Stay Out of the Kitchen
January 27, 2016 at 8:24 pm
[…] Texas Tornado Cake […]
B J Pruett
January 26, 2016 at 6:03 pm
My Mom used to make theses. They were called Fruit Cocktail Bars. If they are what I think they are, tornado fits because everybody tears into them.
Teresa
January 28, 2016 at 8:47 am
Yes, they are delicious, B.J. And so easy to make too!
leah
January 15, 2016 at 1:42 pm
OMG! x’s 1000000000! It is so unbelievable moist, sweet, tender and delicious! THANK YOU! Will try not to make it every week – too dangerous. But I know it will be in constant rotation.
Teresa
January 16, 2016 at 10:08 am
Thanks, Leah, I’m so glad you loved the cake.
ruth youngblood
December 24, 2015 at 2:58 pm
I rembered this cake when tryong to come up with all my favorite recipes because my belongings were stolen earlier this year when I moved to Phoenix!!!! I’m so glad I found it!!! It is totally my favorite thing to bake; and it always surprises people!!! Thanks so much!!!
Teresa
December 24, 2015 at 8:18 pm
Hi, Ruth. Hope you enjoy it again. I have a Texas Sheet Cake that uses just pineapple which is also really good.
Joel Christiansen
December 20, 2015 at 9:56 pm
This is similar to my fruit cocktail cake that I have been making for 4o years.
Teresa
December 21, 2015 at 11:01 am
Hi, Joel. Yes, it’s probably the same cake. We’ve been making it for the same length of time! We love this great recipe. So easy, too.
Phyllis H.
November 29, 2015 at 11:17 am
I tried this recipe at Thanksgiving and it was a hit!! It was moist and delicious and I’ve been asked to make more at Christmas. This dessert does not disappoint.
Teresa
November 29, 2015 at 3:01 pm
Thanks, Phyllis. I like the fact that it’s really so easy. You mix everything at once and the icing is pretty easy too. Thanks for letting me know how much you and your company enjoyed it.
Lynn
September 29, 2015 at 3:03 pm
I cannot have nuts of any kind…..any ideas of what to mix with the brown sugar??
Teresa
September 29, 2015 at 7:03 pm
Hi, Lynn, well you may just try skipping it entirely and use just the coconut, or you may try adding something like coarsely chopped corn flakes, grape nuts or something like that.
Joy
December 3, 2015 at 7:45 pm
I can’t have nuts – tree nuts but can have peanuts – wonder how they would be in it?
Teresa
December 3, 2015 at 8:58 pm
Hey, Joy, Does that include macadamia nuts? I would certainly give peanuts a try, but understand it will change the flavor of the cake. That won’t necessarily be bad, just different. You can also try it without the nuts and just have coconut. I think if I had to make it without nuts, I might consider adding some diced apples or something to the boiled icing, just for a little crunch or something. I hope one of these suggestions works.
BettyBoo
January 25, 2016 at 9:57 am
Reply to Lynn: Can you have sunflower seeds? That could be an option, also Grape Nuts cerial (not the flakes) could be an option too. It is very crunchy. I used to use it on yogurt. Old Weight Watchers breakfast. I believe at the time 1/4 cup was considered a serving. I think that could have changed to 1/2 cup now. Not sure why.
Teresa
January 25, 2016 at 12:59 pm
Great idea, Betty.
Tastee Recipe This Cake Will Sweep You Off Your Feet! – Tastee Recipe
September 6, 2015 at 9:51 am
[…] Recipe and photo courtesy of Can’t Stay Out of The Kitchen […]
Shirley
June 10, 2015 at 4:29 pm
Is this recipe good at high altitude”…..I’m here in Colorado Springs?
Teresa
June 10, 2015 at 5:04 pm
Shirley, this is prepared with high altitude in mind. My niece lives in Colorado Springs and I think she usually decreases sugar (about 1/4 cup per recipe) and increases baking powder. You can check online for the standard changes.
Christy
May 28, 2015 at 1:30 pm
I just tried making this cake and realized I didn’t have any of the evaporated milk on hand, so all I had was vanilla carmel creamer on hand, so we will see how it turns out. An interesting mix though
Teresa
May 28, 2015 at 4:36 pm
I bet it turns out fabulously, Christy! This will also work with half-and-half or cream if you can’t locate evaporated milk. Please let me know how it turns out.
Daisy Rose
May 26, 2015 at 6:01 pm
Can’t wait to try your fruit cocktail cake. My Mama use to make the Boiled Coconut Icing to put on her Kentucky Oatmeal Cake and then stick it all under the broiler a couple of minutes. I have her cake recipe, but somehow misplaced her icing recipe. So glad to stumble on this. You’ve made this old Kentucky woman feel like a kid again!
Teresa
May 26, 2015 at 7:32 pm
Thanks, Daisy Rose. I hope you enjoy it. It’s so quick and easy, but so, so scrumptious.
debbie arellan
May 8, 2015 at 11:28 pm
made this and it was gone in less than 12 hours,asked to make it for a neighborhood potluck and it went over very well!
Teresa
May 9, 2015 at 7:29 am
I’m so glad you and your family enjoyed this recipe, Debbie. It’s great topped off with a slab of vanilla ice cream too. 🙂
Anne
April 15, 2015 at 8:31 pm
Hi found this on pinterest sounds yummy was wondering if you could use just pineapple as the fruit instead of fruit cocktail?
Thanks
Teresa
April 15, 2015 at 9:27 pm
Sure, Anne. It will have a different taste, since there are no peaches, pears, grapes or cherries in it. But it will still taste wonderful.
maude thompson
April 24, 2015 at 7:10 pm
i dont know where you got this recipe but its been in my family for over 100 years my kids grew up with this cake and they are in their late 50s it is called the fruit cocktail cake with coconut frosting it is ex actly like our cake
Teresa
April 24, 2015 at 7:58 pm
Hi, Maude! Yes, I’ve heard it called Fruit Cocktail Cake as well. My guess is the makers of canned fruit cocktail put out this recipe to sell their product years and years ago, but I have no real idea where it originated. It sure is a wonderful cake, though, isn’t it? Have a great weekend.
Sherry
May 10, 2016 at 1:59 pm
I ONLY use crushed pineapple in this same recipe. We don’t like peaches or grapes and it is just as delicious (if not more) than the fruit cocktail. YUMMMMMMY.
Teresa
May 10, 2016 at 3:30 pm
Hi Sherry. I have one very similar called pineapple sheet cake. It is pretty much the same recipe but uses the pineapple instead of fruit cocktail. I enjoy both! 🙂
Deb
February 17, 2015 at 6:07 pm
I am 63 years old and my grandmother used to make this for Sunday dinners when I was a child. We just called it Fruit Coctail Cake. I haven’t had it in many years, but still remember sneaking a big spoonful of that yummy coconut topping. Thanks for a sweet memory.
Teresa
February 17, 2015 at 6:18 pm
You’re welcome, Deb. It’s such a simple yet delicious recipe. I hope you sneak another spoonful of that yummy coconut topping soon! 🙂
Joanne Burgess
March 17, 2015 at 2:21 am
I have been making this for many years and also called it fruit cocktail tart. This one has a new twist with the streusel!! sounds yum, and will make it over the weekend, using the “twist”
Teresa
March 17, 2015 at 9:33 am
Hope you enjoy it, Joanne. So simple and easy, you can’t beat that!
Anonymous
February 10, 2015 at 5:08 pm
Hi, Teresa, I know this cake will be great, but just wanted to tell you ,a few years back I used to make a yellow cake in a bunt pan and made this boiled icing and cover it and put the remainder in the center of the cake, for extra coverage, boy it was soooo good, I think I will try one and put the fruit cocktail in it, Thanks for the reminder. Sue
Teresa
February 10, 2015 at 8:14 pm
Hope you enjoy it, Sue. It’s really a quick and easy recipe, too.
Peach Sheet Cake – Can't Stay Out Of The Kitchen
February 4, 2015 at 4:59 pm
[…] Texas Tornado Cake […]
Judy Peterson
November 28, 2014 at 10:15 am
I make this every holiday since the 70’s .I add 1 cup of raisins to the coconut topping. everyone loves it. it is very moist and very sweet.
Teresa
November 28, 2014 at 3:32 pm
Yes, Judy, we love this recipe, too. I love the addition of raisins. I’ll have to try it that way some time.
Anonymous
February 7, 2015 at 6:50 pm
My mom used to make this cake all the time when I was small. She always called it the fruit cocktail cake. We lost the recipe, but I came across it again afew years ago.it brings back a lot of childhood memorie
Teresa
February 8, 2015 at 6:08 am
It really is a tasty cake, as well as being so quick and easy. Hope you make it again!
Amber
November 13, 2014 at 9:11 am
OMG!!! I am so HAPPY to see this recipe. I have been searching for this recipe for years, and always come close to something similar but I believe this is the correct one. I found this recipe years ago as a small child in a community cookbook, and seemed it have lost it through a move. I can’t wait to make this recipe again and for my children to try it. Thank you for posting!!
Teresa
November 13, 2014 at 2:46 pm
Hi, Amber, I hope it is the right recipe. I was given this recipe in the late 70s or early 80s by a friend. I’ve made it often through the years because I almost always had the ingredients on hand and, it was a really economical dessert back in the day when we had small children at home and living on a small budget. Texas Tornado Cake is one of the easiest recipes I’ve ever come across. I hope you and your family enjoy it. I don’t think I’ve modified this recipe much from the original form. I may have increased the coconut and nuts for the topping, but that’s about it. I hope you enjoy it.
Lana Alexander
November 11, 2014 at 12:01 pm
OMGOSH this sounds delicious!! I will be making this soon, thanks for sharing!!
Teresa
November 11, 2014 at 4:25 pm
It is great, Lana. I hope you enjoy it. It’s so easy, too.
Cherri
September 2, 2014 at 5:42 pm
I want to make this but came to frosting and needs milk products; do you know of any substitutes for heavy cream and milk?
Thank you
Teresa
September 2, 2014 at 6:01 pm
Cherri I would try either coconut milk or almond breeze (almond milk). Most grocery stores carry them in a half-gallon size with all the regular soy milk products. Coconut milk would be my first choice. And if you need to substitute for the butter, use coconut oil. Hope you enjoy it.
Texas Tornado Cake | Can’t Stay Out Of The Kitchen | terry1954
August 16, 2014 at 8:02 am
[…] Texas Tornado Cake | Can’t Stay Out Of The Kitchen. […]
Mahnoor
August 4, 2014 at 10:09 am
Yummm.
Teresa
August 4, 2014 at 1:27 pm
Yes, it is very yummy! Thanks for stopping by.
Jim
July 28, 2014 at 11:04 am
Hi Teresa,
Just found this recipe and it reminds me on a cake that my grandmother used to make when I was a kid, AND THAT WAS A LONGGGGG TIME AGO. I don’t remember coconut being it, but then I was a kid. Unfortunately I am allergic to coconut now and was wondering if you have any idea how it would work without that in the topping. Also, do you have to leave the cake in the pan and add the topping or can it be turned out on a cake sheet? Just wondering.
Thanks so much,
Jim
Teresa
July 28, 2014 at 12:50 pm
Hey, Jim. Feel free to make it without coconut. It wouldn’t be quite as sweet and it will be more nutty-flavored but that’s okay. I usually leave the cake in the baking dish I bake it in, but you can remove the cake onto a large cake sheet if you prefer. The problem arises in that the topping is supposed to be applied when the cake is hot. If you remove the cake from the pan before it cools sufficiently it may come out of the pan in clumps. Yikes! So that’s why I always leave it in the dish. You could try to invert it after the cake and topping have completely cooled, but quite frankly, I’m not very deft at removing big hunks of cake like that and the cake staying in one piece! If you can achieve it, go for it! I hope you enjoy it. P.S. If I was you, I would probably try to incorporate something like crushed pineapple with the icing (since you can’t do coconut). I bet a topping of sugar, butter, nuts and crushed pineapple would work extremely well with all the fruit that’s already in the cake. I think a plain nut topping might be too plain. I would probably use equal amounts of drained crushed pineapple instead of the coconut.
Anonymous
July 6, 2014 at 7:21 pm
I Just looked up this recipe today i have had it for years i planed to make it and then i looked at my email and their it was in my email also is this weird or what I have made this lots of times Love it .
Teresa
July 6, 2014 at 9:32 pm
It really is a simple, yet delicious recipe. Glad you enjoy it.
Texas Tornado Cake | Food Stalker
July 1, 2014 at 9:58 am
[…] Source: http://www.cantstayoutofthekitchen.com […]
katie
June 28, 2014 at 7:18 am
how far ahead can this cake be made?
Teresa
June 28, 2014 at 10:27 am
I would keep it out on the counter only about 24-36 hours before refrigerating it. You can freeze it and then defrost it, if necessary. But after a day or so on the counter you will probably want to refrigerate it. It should keep at least a week in the refrigerator, provided it’s covered well.
Doris
June 24, 2014 at 1:17 pm
Sounds like my kind of cake. Have to try it for sure.
Teresa
June 24, 2014 at 5:45 pm
Yes, it really is delicious, Doris. I hope you give it a try.
Liz
June 17, 2014 at 3:53 pm
Nice recipe. Thank you.
Teresa
June 22, 2014 at 8:53 pm
It really is a great recipe. I hope you try it sometime.
Pete (female)
April 26, 2014 at 2:57 pm
I clicked on print but I got a blank piece of paper. Is there another way to print it out?
Teresa
April 26, 2014 at 8:54 pm
Pete, I tried it and didn’t have any problem printing out the recipe. I clicked on the print icon in the recipe itself.
Teri
January 12, 2016 at 6:10 pm
When that happens to me, I copy and paste it into word and then print. If you don’t have word just use the body of your e-mail and it will work.
Teresa
January 14, 2016 at 10:38 am
Thanks, Teri.
Teresa
June 16, 2014 at 6:23 pm
Pete, this is Teresa’s husband John replying to your question from a while back. Internet Explorer has some issues with blank pages depending on certain circumstances. You may want to try printing from a different browser and see if that resolves the issue. Google Chrome, Opera or anything other than IE may help.
Helen
July 6, 2014 at 4:39 pm
Yes, there is another way of printing. Highlight (right click on text (or pics) u want to copy & hold down) – left click & clik on copy – go to a word processing page & left click on paste – u shud hv yr recipe. Don’t forget to save it.
Teresa
July 6, 2014 at 7:15 pm
Thanks, Helen, for sharing.
15 Best Cake Recipes | foodgio
March 28, 2014 at 3:22 am
[…] Texas Tornado Cake from Cant Stay out of the kitchen […]
kim hall
March 17, 2014 at 5:35 pm
I love this cake
Teresa
March 17, 2014 at 5:50 pm
We do too, Kim. Thanks for stopping by.
Anonymous
June 16, 2014 at 4:45 pm
Is this Kim Hall. In. El Paso. . I like this cake to.
Teresa
June 16, 2014 at 6:13 pm
Thanks so much, Kim! Glad you enjoyed it! Stop by anytime.
Gail
March 15, 2014 at 2:42 pm
I grew up eating this cake also, my grandmother made it all the time. We called it fruit cocktail cake. It is one of my favorites. I made it recently for my kids and they turned their noses up at it until they tasted it, they love it. It is now a family favorite recipe passed down by an earlier generation.
Teresa
March 15, 2014 at 7:25 pm
Thanks, Gail, for stopping by my blog. I’m so glad you’re kids had a change of heart and enjoyed the cake! 🙂 I also love this cake. It’s particularly great with ice cream. Yum.
Yvonne
March 24, 2016 at 5:32 pm
Gail, I am 61 and grew up eating this cake as well. I was shocked to see it published on a blog. We also grew up calling it Fruit Cocktail Cake. My Mother baked it until it became one of her signature dishes. My sister and I still bake it after loosing Mother in 2009. I have taught it to my daughter, granddaughters and family. I had to teach it to my caregiver when I could no longer stand long enough to cook. She makes it for her family now.
It is fast, easy and hard to mess up. I never bake the cake as long as it calls for to keep it from being too dry. Great recipe for church get togethers, family gatherings, etc.
Teresa
March 25, 2016 at 7:31 pm
Thanks, Yvonne, for sharing your family experiences making this delicious cake.
Fruit Cocktail | Make for 365
February 21, 2014 at 12:50 pm
[…] cocktail, I was rifling through Pinterest looking for some inspiration, and I found this Texas Tornado Cake. While this cocktail isn’t the cake, it is inspired by one of the ingredients, canned fruit […]
Lanita
February 7, 2014 at 9:54 am
I was born and raised in Texas!! I have been eating this cake for over 45 years and have never heard it called “Texas Tornado Cake” We just always called it “Fruit Cocktail Cake”!! It is delicious but awfully sweet!!!
Teresa
February 7, 2014 at 1:20 pm
That certainly sounds like a more appropriate name! 🙂 Yeah, that’s the name it came with when I collected it back in the early 1980s. As you say, it’s sweet but sooooo delicious! Thanks for stopping by my blog.
Yvonne
March 24, 2016 at 5:36 pm
Teresa, I am 61 and my Mother has baked this Fruit Cocktail Cake my whole life. I have passed it down to my kids, grandkids, friends and family. Easy, fast and wonderful. Like eating cake and a candy bar at the same time.
Yvonne
March 24, 2016 at 5:40 pm
Teresa, if you poke holes in the cake after taking it out of the oven (sheet cake) before I pour the icing over the top. This way the good stuff seeps down into the cake. Just a hint.
Teresa
March 25, 2016 at 7:30 pm
Love that idea, Yvonne.
Teresa
March 25, 2016 at 7:30 pm
Yes, Yvonne, it’s always been one of our favorites, too. Thanks for letting me know how much you enjoy the cake.
Yvonne
March 24, 2016 at 5:33 pm
Lanita, you are correct. It is a Fruit Cocktail Cake. I am 61 and Mother baked this my whole life. Wonderful cake. I also live in Texas.
Renna
January 22, 2014 at 12:31 pm
I feel like such a dolt. I read the recipe at the bottom of the post, but didn’t take time to look at the step-by-step pictures (my bad!). I now see how to do it. I also re-read your post, and saw that you did call it a sheet cake, which I ordinarily think of as a cake being baked in a jelly roll pan, but the recipe called for a 9 x 13. I think I will try it as a sheet cake. ”
Again, thank you for sharing. I’ll report back how well it is liked, which I’m sure it will be! 🙂
Teresa
January 22, 2014 at 3:41 pm
Thanks, Renna. I’m sure if you like the ingredients in the recipe you’ll love this cake. I don’t see any reason why you can’t bake it as a sheet cake on a jelly-roll pan but it will cook MUCH quicker so be careful on your time. I hope you and all your friends at church love this recipe! Oh, one other thing. Because you are spreading it out thin on a sheet cake pan, you may want to double the nut/brown sugar ingredients, and the boiled coconut topping so it stretches far enough. That’s what I’d do in this case. Thanks again for stopping by my blog.
Renna
January 22, 2014 at 12:29 pm
I’m a little confused about the frosting. The cake recipe says to cover the cake with the brown sugar and nuts, then below that is the boiled coconut frosting. Is the boiled coconut frosting in ‘place’ of the brown sugar and nuts, or do you put ‘both’ on it? It sounds delicious, and I’d like to make it for a potluck at church tonight.
Also, have you ever baked it as a sheet cake (jelly roll pan)? I’m wondering how that would do.
Thanks for your time, and thanks for sharing the recipe (found it on Pinterest)! 🙂
Teresa
January 22, 2014 at 3:41 pm
You’re welcome. Hope you enjoy it.
Melt-In-Your-Mouth Turkey Tenderloins – Can't Stay Out Of The Kitchen
September 11, 2013 at 10:30 am
[…] It’s so easy you can pop it in the oven and forget about it. Add a side dish and fruit or dessert and you’re good to […]
Tamara Leigh: The Kitchen Novelist
September 6, 2013 at 5:06 pm
Looks and sounds amazing! Must make 🙂
Teresa
September 7, 2013 at 5:58 am
Yum! 🙂