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Texas Tornado Cake

A made-from-scratch cake, it is sweet and delicious!

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  • 1 1/2 cups sugar
  • 2 eggs
  • 2 cups fruit cocktail including the liquid*
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 cup brown sugar, firmly packed
  • 1 cup chopped pecans or walnuts

* You can also use 1 cup canned peaches and 1 cup canned pears cut into large dice, fruit cocktail or pineapple.


  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 3/4 cup sugar
  • 1 cup flaked coconut


  1. Heat oven to 325 degrees F. Lightly grease and flour a 13 x 9-inch cake pan (or line with parchment paper).
  2. In a large bowl, cream sugar and eggs together until fluffy.
  3. Mix in whatever 2 cups fruit and their liquid that you are using.
  4. In a separate bowl sift together flour and baking soda.
  5. Add the dry ingredients to the fruit cocktail mixture.
  6. Sprinkle brown sugar and nuts onto the surface of the batter.
  7. Bake for 40 minutes or until a wooden pick inserted into the cake comes out clean.
  8. After about 30 minutes start the topping. Gently boil the butter, milk and sugar for 2 minutes then add the coconut. The cake should now be ready.
  9. Spoon hot topping over the cake as soon as it is removed from the oven.
  10. Let the cake cool before cutting it.