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We’re sharing this Texas Tornado Cake recipe as part of a sponsored post for Cans Get You Cooking. All opinions are 100% mine.
Have you ever found yourself with unexpected guests stopping by – and you need to scramble to get dinner and dessert made – but don’t have time to run to the supermarket?
That’s when we turn to our pantry – or more accurately, our “cantry” – and grab a variety of canned ingredients we always keep on hand to prepare something delicious and nutritious!
This delicious Texas Tornado Cake is made with canned ingredients!
Texas Tornado Cake (sometimes also called “Do-Nothing Cake”) is a classic recipe from my mother’s old recipe box. It is a copycat recipe based on a popular dessert served at Duff’s Famous Smorgasbord buffet-style restaurants during the 1980’s and 1990’s. It’s a sweet and super moist cake that is packed with fruit and topped with a walnut and coconut icing!
You make it using any type of canned fruits – we used canned peaches and pears but you can also use canned fruit cocktail or pineapple. The canned fruit is added to the cake batter, and the icing is made from coconut and canned evaporated milk. (I remember growing up, we always had canned fruit in the cabinet, and my mother used evaporated milk in her coffee – I can totally see why she saved this recipe!)
Keeping a well-stocked ‘cantry’ helps you to make nutritious and flavorful meals you’ll be happy to serve your family. Canning helps lock nutrients at the peak of ripeness just hours after picking – so it’s really one of the best ways to get food from farm to table.
Using canned fruits and vegetables in your recipes is a great way to add vitamins and minerals to your meals and they are quick and convenient to use any time you are looking to prepare a healthy meal. And, canned foods are typically half the cost of frozen food and 15-20% less than fresh foods – so they are a great option if you are on a budget!
Albertsons and Safeway supermarkets are the sponsors of today’s post.
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Texas Tornado Cake
Ingredients
For the Cake
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 cups canned fruit, drained – we used 1 cup canned peaches and 1 cup canned pears cut into large dice, but you can also use fruit cocktail or pineapple
- 2 teaspoons baking soda
- 1/4 cup packed brown sugar
- 1 cup chopped nuts
For the Coconut Icing
- 8 tablespoons (1 stick) butter
- 1 cup sweetened flaked coconut
- 3/4 cup packed brown sugar
- 1/2 cup canned evaporated milk
Instructions
- Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.
- In the bowl of a stand mixer, add granulated sugar, eggs, flour, canned fruit and baking soda. On low speed, mix until just combined, scraping the bottom of the bowl as needed.
- Pour the batter into the prepared baking dish spreading evenly in the pan.
- In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.
- Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.
- While the cake is baking, prepare the Coconut Icing by combining the butter, coconut, brown sugar and evaporated milk in a medium saucepan. Bring to a boil over medium high heat and allow to boil for 2 minutes. Turn heat to low and keep the icing warm, stirring occasionally, until the cake is done baking.
- Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.
- Allow the cake to cool, then cut into squares.
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This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.
