Become a Better Cook in 4 Days!

Texas Tornado Cake - A sweet and super moist cake made from canned fruit and other pantry staples. Delicious and easy!

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!

You may remember this delicious White Chili with Chicken recipe we prepared earlier this year – made almost entirely from canned ingredients that you should always keep on hand! And today’s recipe – Texas Tornado Cake – is the perfect quick-and-easy dessert to serve along with that chili, and it’s also made with canned ingredients!

Texas Tornado Cake - A sweet and super moist cake made from canned fruit and other pantry staples. Delicious and easy!

This Texas Tornado 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!

Texas Tornado Cake - A sweet and super moist cake made from canned fruit and other pantry staples. Delicious and easy!


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!)

Texas Tornado Cake - A Family FeastTexas Tornado Cake - A Family Feast


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 Safeway Logo

Be sure to visit Cans Get You Cooking for more information and recipe inspiration. Albertsons and Safeway supermarkets are the sponsors of today’s post.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Texas Tornado Cake

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 12 servings


For the Cake

  • 1½ 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
  • ¼ cup packed brown sugar
  • 1 cup chopped nuts

For the Coconut Icing

  • 8 tablespoons (1 stick) butter
  • 1 cup sweetened flaked coconut
  • ¾ cup packed brown sugar
  • ½ cup canned evaporated milk


  1. Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.
  2. 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.
  3. Pour the batter into the prepared baking dish spreading evenly in the pan.
  4. In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.
  5. Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.
  6. 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.
  7. Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.
  8. Allow the cake to cool, then cut into squares.

You may also like this other recipe we developed for Cans Get You Cooking:

White Chili with Chicken

White Chili with Chicken - A Family Feast



This is a sponsored conversation written by me on behalf of Albertsons & Safeway. The opinions and text are all mine.

Texas Tornado Cake - A Family Feast
  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.