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Texas Tornado Cake
This dessert is based on a popular dessert served at Duff’s Famous Smorgasbord in Tennessee back in the 1980s and ’90s. It contains such a whirlwind concoction of ingredients that it’s al- most as if a tornado had blown right through the kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 16 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 2 cups all-purpose flour, plus extra for the pan
- 1 1/2 cups granulated sugar
- 1 (16-ounce) can fruit cocktail with syrup
- 2 large eggs
- 2 teaspoons baking soda
- 1 teaspoon rum extract
- 1 cup chopped pecans
- 1/4 cup packed light brown sugar
- Icing
- 1 cup sweetened shredded coconut
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a 9 × 13-inch baking dish.
- For the cake: In a large bowl, stir the flour, sugar, fruit cocktail, eggs, baking soda, and rum extract until combined. Pour into the baking dish. In a small bowl, mix the pecans and brown sugar. Sprinkle over the cake.
- Bake for 40 to 45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack.
- For the icing: After the cake is cool, in a small saucepan, combine the coconut, butter, brown sugar, cream, and coconut extract. Bring to a boil over medium heat and cook for 2 minutes, being careful not to let it burn. Spoon the icing over the hot cake. Let the cake cool before slicing and serve.
