Name: Texas Tornado Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

Texas Tornado Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Author: Addie Gundry
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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://foodgardening.mequoda.com/recipe/texas-tornado-cake/