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! This wonderfully quick and easy recipe is also quite economical as 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 and 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.

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 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, and 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 and 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 will 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 - IMG_5297

Texas Tornado Cake is so moist and delicious!

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This side view shows how ooey and gooey the cake is on the inside. It’s wonderful!

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Texas Tornado Cake is just heavenly! We’ve always loved the fruitiness of this delicious cake.

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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.

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Measure sugar into a large mixing bowl. Add eggs.

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Add a can of UNDRAINED fruit cocktail. You need all the juice and syrup.

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Add baking soda and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

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Stir ingredients with a wooden spoon to combine.

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Pour into a 9×13″ glass baking dish that’s been sprayed with cooking spray.

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Measure brown sugar into a small mixing bowl. Add chopped nuts.

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Stir to combine.

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Sprinkle the brown sugar-walnut streusel topping over top of the cake batter.

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Bake at 325 about 40 minutes. Remove from oven.

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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.

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Add coconut.

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Add brown sugar.

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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.

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Here I’ve poured the Boiled Coconut Icing over top of the hot cake fresh from the oven.

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Here’s a close up so you can see the texture. Allow the cake to cool completely before cutting.

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To serve the cake: Insert spatula into sections and remove to dessert plates. Eat and enjoy! This luscious cake tastes fantastic!

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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.

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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)

Print Recipe
Texas Tornado Cake BigOven - Save recipe or add to grocery list Yum
This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical.
Texas Tornado Cake - Can't Stay Out of the Kitchen
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
CAKE:
BOILED COCONUT ICING:
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
CAKE:
BOILED COCONUT ICING:
Texas Tornado Cake - Can't Stay Out of the Kitchen
Instructions
CAKE:
  1. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
  2. Pour into greased and floured 9x13” pan or baking dish.
  3. Combine brown sugar and nuts; sprinkle over batter.
  4. Bake at 325° for 40 minutes.
  5. Spread icing on cake while hot.
BOILED COCONUT ICING:
  1. Combine icing ingredients in saucepan and boil for 2 minutes.
  2. Spoon over cake while hot.
  3. Let cool; cut into squares.
Recipe Notes

NOTE: Sweetened condensed milk is NOT the same as evaporated milk. They are two very different products.

NOTE: You can use evaporated milk, half-and-half or heavy whipping cream when making the icing. Because there has been some confusion in the notes, let me be clear, this recipe does not use sweetened condensed milk in either the cake or the icing.

 

 

[b]Texas Tornado Cake[/b]
Recipe Type: Cakes and Cheesecakes
Cuisine: American
Author: Teresa Ambra adapted from Sandy Weikel, when we attended First Baptist Church Indian Rocks, Largo, FL
Prep time:
Cook time:
Total time:
Serves: 15
This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical.
Ingredients
  • 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
Instructions
  1. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
  2. Pour into greased and floured 9×13” pan or baking dish.
  3. Combine brown sugar and nuts; sprinkle over batter.
  4. Bake at 325° for 40 minutes.
  5. Spread icing on cake while hot.

 

[b]Boiled Coconut Icing[/b]
Recipe Type: Cakes and Cheesecakes
Cuisine: American
Author: Teresa Ambra adapted from Sandy Weikel when we attended First Baptist Church Indian Rocks, Largo, FL
Prep time:
Cook time:
Total time:
Serves: 15
This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical.
Ingredients
  • 1 stick butter
  • 1 cup coconut
  • ¾ cup brown sugar
  • ½ cup evaporated milk or half-and-half
Instructions
  1. Combine icing ingredients in saucepan and boil for 2 minutes.
  2. Spoon over cake while hot.
  3. Let cool; cut into squares.

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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!

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I’ve always had a hard time stopping at just one piece of cake! 

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Are you drooling over this spectacular dessert, yet?

You may also enjoy these delicious recipes!

Peach Hazelnut Cake with Caramel Icing

Peach Hazelnut Cake with Caramel Icing - IMG_9869

 

Peach Sheet Cake

Peach Sheet Cake - IMG_1017

 

Butterscotch Peach Snack Cake

Butterscotch Peach Snack Cake - IMG_1466

181 Replies to "Texas Tornado Cake"

  • comment-avatar
    Rhonda October 29, 2016 (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!

    • comment-avatar
      Teresa October 29, 2016 (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.

    • comment-avatar
      Allison December 28, 2016 (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.

      • comment-avatar
        Teresa December 28, 2016 (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.

  • comment-avatar
    Sandra October 21, 2016 (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

    • comment-avatar
      Teresa October 22, 2016 (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.

  • comment-avatar
    Alice October 17, 2016 (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.

    • comment-avatar
      Teresa October 18, 2016 (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!

  • comment-avatar
    La June Moreland October 14, 2016 (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.

    • comment-avatar
      Teresa October 14, 2016 (3:47 pm)

      Hi, La June, it really is a delightful recipe and so easy to make.

  • comment-avatar
    Lynne October 4, 2016 (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?

    • comment-avatar
      Teresa October 5, 2016 (7:04 am)

      Hi Lynne. I use sweetened condensed milk and sweetened coconut. Hope you enjoy it.

      • comment-avatar
        Julie October 19, 2016 (12:24 am)

        you said you used sweetened condensed milk but the recipe calls for evaporated milk, which one should be used?

        • comment-avatar
          Anonymous October 19, 2016 (7:30 pm)

          so what is the answer, evap milk or sweetened, was going to make this tonite

          • comment-avatar
            Teresa October 20, 2016 (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.

        • comment-avatar
          Teresa October 20, 2016 (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.

          • comment-avatar
            Elizabeth October 25, 2016 (5:27 pm)

            I am getting confused – I believe the sweetened condensed milk & sweetened coconut was mentioned in your answer to Lynn – stated above.

          • comment-avatar
            Teresa October 26, 2016 (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.

    • comment-avatar
      Teresa October 26, 2016 (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).

  • comment-avatar
    Christine September 9, 2016 (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?

    • comment-avatar
      Teresa September 9, 2016 (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.

  • comment-avatar
    Anonymous August 25, 2016 (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

    • comment-avatar
      Teresa August 26, 2016 (7:59 am)

      It is an old family favorite that was very popular 40-50 years ago.

  • comment-avatar
    Carolyn August 20, 2016 (5:42 pm)

    the ingredients calls for two cans of fruit cocktail…you only mention adding one in the directions….how many do youuse?

    • comment-avatar
      Teresa August 20, 2016 (7:22 pm)

      Hi Carolyn, it’s two cups (one 16-oz. can fruit cocktail). Hope you enjoy the recipe.

      • comment-avatar
        Anonymous January 31, 2017 (11:37 am)

        Ahh that’s why my cake is too soggy I thought it said 2 cans ?

        • comment-avatar
          Teresa January 31, 2017 (2:00 pm)

          Sorry it didn’t turn out. Try it with one can next time and enjoy.

  • comment-avatar
    Frankie August 18, 2016 (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

    • comment-avatar
      Teresa August 18, 2016 (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.

      • comment-avatar
        Barb August 22, 2016 (3:04 pm)

        Do you cook the cake same temperature and time in a bundt cake pan?

        • comment-avatar
          Teresa August 23, 2016 (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.

  • comment-avatar
    Phyllis July 26, 2016 (3:58 am)

    Is there no shortening in the cake?

    • comment-avatar
      Teresa July 26, 2016 (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.

  • comment-avatar
    Eve July 14, 2016 (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

    • comment-avatar
      Teresa July 14, 2016 (4:22 pm)

      Thanks for the tips, Eve. So glad it worked out well for you.

  • comment-avatar
    Marlene Karnosh July 2, 2016 (10:17 am)

    does this cake freeze well?
    Thanks

    • comment-avatar
      Teresa July 2, 2016 (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.

  • comment-avatar
    Ann Reeves June 30, 2016 (8:49 am)

    I can’t have nuts so I use dates. Just as good!

    • comment-avatar
      Teresa June 30, 2016 (10:05 am)

      I bet it’s delicious, Ann. Thanks for sharing that great tip.

  • comment-avatar
    Ryl.e June 17, 2016 (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!

    • comment-avatar
      Teresa June 18, 2016 (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. 🙂

  • comment-avatar
    Linda Sutton June 6, 2016 (2:18 pm)

    Love this cake…it was called Ugly Duckling cake in the days when I baked often.

    • comment-avatar
      Teresa June 7, 2016 (7:49 am)

      Love the name, Linda. So easy to make and so delicious. It’s always a crowd pleaser whenever I make it.

  • comment-avatar
    Carleen May 12, 2016 (6:18 am)

    Please sign me up. Thank you

  • comment-avatar
    nancy forrest May 5, 2016 (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 !

    • comment-avatar
      Teresa May 5, 2016 (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.

  • comment-avatar
    Carol Ingalls May 1, 2016 (1:45 pm)

    Any way to get the recipe without getting all the pics and comments?

    • comment-avatar
      Teresa May 2, 2016 (9:57 am)

      Hi, Carol, if you click on the box in the recipe card, you will only get the recipe.

  • comment-avatar
    Theresa April 18, 2016 (11:42 pm)

    Made this on Sunday, Delicious! next time I’m only going to use about1 tsp of baking soda. Thanks for sharing!

    • comment-avatar
      Teresa April 19, 2016 (7:43 am)

      Glad you enjoyed it Theresa. Thanks for sharing.

    • comment-avatar
      Dora Laudenslager April 22, 2016 (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!!

      • comment-avatar
        Teresa April 23, 2016 (9:04 am)

        So glad you and your friends enjoyed the cake, Dora. Hope you make it again. 🙂

  • comment-avatar
    Donna S April 16, 2016 (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.

    • comment-avatar
      Teresa April 18, 2016 (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.

  • comment-avatar
    Saundra Robinson March 29, 2016 (2:03 pm)

    Did I miss it or is there another page with the full recipe? I don’t really need the pictures. Thanks

    • comment-avatar
      Teresa March 29, 2016 (3:34 pm)

      Hi, Saundra, keep scrolling to the bottom of the post. The recipe is near the bottom of the page.

  • comment-avatar
    sissey March 24, 2016 (7:24 pm)

    I would like to make that texas tornado cake can I use cake mix

    • comment-avatar
      Teresa March 25, 2016 (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.

    • comment-avatar
      Debra Reynolds March 29, 2016 (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.

      • comment-avatar
        Teresa March 30, 2016 (10:41 am)

        Thanks for sharing, Debra. We’ve always enjoyed this cake, too.

      • comment-avatar
        Annita White December 18, 2016 (5:32 am)

        So what’s the recipe when you used the cake mix,

        • comment-avatar
          Teresa December 18, 2016 (12:54 pm)

          This recipe doesn’t use a cake mix, Annita. This is the recipe as I got it years ago.

  • comment-avatar
    Cindy March 21, 2016 (8:44 am)

    What size pan should be used?

    • comment-avatar
      Teresa March 21, 2016 (9:19 am)

      I usually use a 9×13″ glass baking dish for this recipe. Hope you enjoy it, Cindy.

  • comment-avatar
    Linda March 19, 2016 (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.

    • comment-avatar
      Linda March 19, 2016 (9:12 am)

      Side note: My recipe didn’t use the nuts/brown sugar topping either. It was great without that.

      • comment-avatar
        Teresa March 19, 2016 (7:47 pm)

        Thanks, Linda.

        • comment-avatar
          Charlotte March 26, 2016 (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.

          • comment-avatar
            Teresa March 27, 2016 (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.

      • comment-avatar
        Gloria March 20, 2016 (6:25 pm)

        Linda inst. please for cooking your hard sauce.

        • comment-avatar
          Teresa March 21, 2016 (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.

    • comment-avatar
      Teresa March 19, 2016 (7:47 pm)

      You’re right, Linda, this is a great topping for those who don’t like coconut or nuts.

  • comment-avatar
    evelyn hall March 15, 2016 (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??

    • comment-avatar
      Teresa March 18, 2016 (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. 🙂

  • comment-avatar
    sharon L March 15, 2016 (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???

    • comment-avatar
      Teresa March 15, 2016 (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.

      • comment-avatar
        evelyn hall March 15, 2016 (8:26 pm)

        My hubby won’t eat toffee or cinnamon either…he’s picky…

  • comment-avatar
    Suzi March 1, 2016 (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?

    • comment-avatar
      Teresa March 1, 2016 (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.

  • comment-avatar
    Sissy February 25, 2016 (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.

    • comment-avatar
      Teresa February 25, 2016 (10:29 am)

      So glad you enjoy this recipe, Sissy. It’s a keeper for sure!

  • comment-avatar
    Carolyn Day February 24, 2016 (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.

    • comment-avatar
      Teresa February 25, 2016 (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 (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 […]

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    Charell February 10, 2016 (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 ?

    • comment-avatar
      Teresa February 11, 2016 (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.

    • comment-avatar
      Lanibug November 6, 2016 (6:04 pm)

      same here!

  • 70 Easter Dessert Recipes - Can't Stay Out of the Kitchen January 27, 2016 (8:24 pm)

    […] Texas Tornado Cake […]

  • comment-avatar
    B J Pruett January 26, 2016 (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.

    • comment-avatar
      Teresa January 28, 2016 (8:47 am)

      Yes, they are delicious, B.J. And so easy to make too!

  • comment-avatar
    leah January 15, 2016 (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.

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      Teresa January 16, 2016 (10:08 am)

      Thanks, Leah, I’m so glad you loved the cake.

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    ruth youngblood December 24, 2015 (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!!!

    • comment-avatar
      Teresa December 24, 2015 (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.

  • comment-avatar
    Joel Christiansen December 20, 2015 (9:56 pm)

    This is similar to my fruit cocktail cake that I have been making for 4o years.

    • comment-avatar
      Teresa December 21, 2015 (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.

  • comment-avatar
    Phyllis H. November 29, 2015 (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.

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      Teresa November 29, 2015 (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.

  • comment-avatar
    Lynn September 29, 2015 (3:03 pm)

    I cannot have nuts of any kind…..any ideas of what to mix with the brown sugar??

    • comment-avatar
      Teresa September 29, 2015 (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.

    • comment-avatar
      Joy December 3, 2015 (7:45 pm)

      I can’t have nuts – tree nuts but can have peanuts – wonder how they would be in it?

      • comment-avatar
        Teresa December 3, 2015 (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.

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      BettyBoo January 25, 2016 (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.

      • comment-avatar
        Teresa January 25, 2016 (12:59 pm)

        Great idea, Betty.

  • Tastee Recipe This Cake Will Sweep You Off Your Feet! - Tastee Recipe September 6, 2015 (9:51 am)

    […] Recipe and photo courtesy of Can’t Stay Out of The Kitchen […]

  • comment-avatar
    Shirley June 10, 2015 (4:29 pm)

    Is this recipe good at high altitude”…..I’m here in Colorado Springs?

    • comment-avatar
      Teresa June 10, 2015 (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.

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    Christy May 28, 2015 (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

    • comment-avatar
      Teresa May 28, 2015 (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.

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    Daisy Rose May 26, 2015 (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!

    • comment-avatar
      Teresa May 26, 2015 (7:32 pm)

      Thanks, Daisy Rose. I hope you enjoy it. It’s so quick and easy, but so, so scrumptious.

  • comment-avatar
    debbie arellan May 8, 2015 (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!

    • comment-avatar
      Teresa May 9, 2015 (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. 🙂

  • comment-avatar
    Anne April 15, 2015 (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

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      Teresa April 15, 2015 (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.

      • comment-avatar
        maude thompson April 24, 2015 (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

        • comment-avatar
          Teresa April 24, 2015 (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.

    • comment-avatar
      Sherry May 10, 2016 (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.

      • comment-avatar
        Teresa May 10, 2016 (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! 🙂

  • comment-avatar
    Deb February 17, 2015 (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.

    • comment-avatar
      Teresa February 17, 2015 (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! 🙂

    • comment-avatar
      Joanne Burgess March 17, 2015 (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”

      • comment-avatar
        Teresa March 17, 2015 (9:33 am)

        Hope you enjoy it, Joanne. So simple and easy, you can’t beat that!

  • comment-avatar
    Anonymous February 10, 2015 (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

    • comment-avatar
      Teresa February 10, 2015 (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 (4:59 pm)

    […] Texas Tornado Cake […]

  • comment-avatar
    Judy Peterson November 28, 2014 (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.

    • comment-avatar
      Teresa November 28, 2014 (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.

    • comment-avatar
      Anonymous February 7, 2015 (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

      • comment-avatar
        Teresa February 8, 2015 (6:08 am)

        It really is a tasty cake, as well as being so quick and easy. Hope you make it again!

  • comment-avatar
    Amber November 13, 2014 (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!!

    • comment-avatar
      Teresa November 13, 2014 (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.

  • comment-avatar
    Lana Alexander November 11, 2014 (12:01 pm)

    OMGOSH this sounds delicious!! I will be making this soon, thanks for sharing!!

    • comment-avatar
      Teresa November 11, 2014 (4:25 pm)

      It is great, Lana. I hope you enjoy it. It’s so easy, too.

  • comment-avatar
    Cherri September 2, 2014 (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

    • comment-avatar
      Teresa September 2, 2014 (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 (8:02 am)

    […] Texas Tornado Cake | Can’t Stay Out Of The Kitchen. […]

  • comment-avatar
    Mahnoor August 4, 2014 (10:09 am)

    Yummm.

    • comment-avatar
      Teresa August 4, 2014 (1:27 pm)

      Yes, it is very yummy! Thanks for stopping by.

  • comment-avatar
    Jim July 28, 2014 (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

    • comment-avatar
      Teresa July 28, 2014 (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.

  • comment-avatar
    Anonymous July 6, 2014 (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 .

    • comment-avatar
      Teresa July 6, 2014 (9:32 pm)

      It really is a simple, yet delicious recipe. Glad you enjoy it.

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    katie June 28, 2014 (7:18 am)

    how far ahead can this cake be made?

    • comment-avatar
      Teresa June 28, 2014 (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.

  • comment-avatar
    Doris June 24, 2014 (1:17 pm)

    Sounds like my kind of cake. Have to try it for sure.

    • comment-avatar
      Teresa June 24, 2014 (5:45 pm)

      Yes, it really is delicious, Doris. I hope you give it a try.

  • comment-avatar
    Liz June 17, 2014 (3:53 pm)

    Nice recipe. Thank you.

    • comment-avatar
      Teresa June 22, 2014 (8:53 pm)

      It really is a great recipe. I hope you try it sometime.

  • comment-avatar
    Pete (female) April 26, 2014 (2:57 pm)

    I clicked on print but I got a blank piece of paper. Is there another way to print it out?

    • comment-avatar
      Teresa April 26, 2014 (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.

      • comment-avatar
        Teri January 12, 2016 (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.

        • comment-avatar
          Teresa January 14, 2016 (10:38 am)

          Thanks, Teri.

    • comment-avatar
      Teresa June 16, 2014 (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.

    • comment-avatar
      Helen July 6, 2014 (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.

      • comment-avatar
        Teresa July 6, 2014 (7:15 pm)

        Thanks, Helen, for sharing.

  • 15 Best Cake Recipes | foodgio March 28, 2014 (3:22 am)

    […] Texas Tornado Cake from Cant Stay out of the kitchen […]

  • comment-avatar
    kim hall March 17, 2014 (5:35 pm)

    I love this cake

    • comment-avatar
      Teresa March 17, 2014 (5:50 pm)

      We do too, Kim. Thanks for stopping by.

    • comment-avatar
      Anonymous June 16, 2014 (4:45 pm)

      Is this Kim Hall. In. El Paso. . I like this cake to.

      • comment-avatar
        Teresa June 16, 2014 (6:13 pm)

        Thanks so much, Kim! Glad you enjoyed it! Stop by anytime.

  • comment-avatar
    Gail March 15, 2014 (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.

    • comment-avatar
      Teresa March 15, 2014 (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.

    • comment-avatar
      Yvonne March 24, 2016 (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.

      • comment-avatar
        Teresa March 25, 2016 (7:31 pm)

        Thanks, Yvonne, for sharing your family experiences making this delicious cake.

  • Fruit Cocktail | Make for 365 February 21, 2014 (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 […]

  • comment-avatar
    Lanita February 7, 2014 (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!!!

    • comment-avatar
      Teresa February 7, 2014 (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.

      • comment-avatar
        Yvonne March 24, 2016 (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.

        • comment-avatar
          Yvonne March 24, 2016 (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.

          • comment-avatar
            Teresa March 25, 2016 (7:30 pm)

            Love that idea, Yvonne.

        • comment-avatar
          Teresa March 25, 2016 (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.

    • comment-avatar
      Yvonne March 24, 2016 (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.

  • comment-avatar
    Renna January 22, 2014 (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! 🙂

    • comment-avatar
      Teresa January 22, 2014 (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.

  • comment-avatar
    Renna January 22, 2014 (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)! 🙂

    • comment-avatar
      Teresa January 22, 2014 (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 (10:30 am)

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  • comment-avatar
    Tamara Leigh: The Kitchen Novelist September 6, 2013 (5:06 pm)

    Looks and sounds amazing! Must make 🙂

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