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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.