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Texas Tornado Cake

By: Teresa from
Texas Tornado Cake
Texas Tornado Cake
This image courtesy of

This cake recipe is quick, simple and budget-friendly! Texas Tornado Cake is a fruit cocktail cake with a streusel nut topping and boiled coconut frosting. Just a few simple ingredients are used to make the cake, so preparing it is super simple. When it's done, you'll have a delicious, moist cake that everyone is sure to love. One thing's for sure, you won't be able to stop at just one piece of this Southern cake.

Serves: 15

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This recipe reminded me of a virtually identical one that I have for a very nice dessert made in a microwave oven. I am happy to say that this Texas Tornado Cake is just as good and so wonderfully gooooey, lol! We had ours with a dollop of our special home made vanilla ice cream. Sheer heaven!

You'll definitely need a fork for this recipe!

This is one of those recipes where I have to make it when we have company because my own family would never eat it. I think it sounds delish and I never realized what went in to a boiled coconut frosting. I love fruit cocktail and even though this sounds a bit messy, I'd love to try it. In response to the comment below, I think you could omit or substitute the nuts without any issues.

I was wondering if you could substitute canned peaches or another fruit for the fruit cocktail. My daughter is allergic to pears, so we need a different option. I love the boiled coconut part, I think that will make a tasty topping to this dessert. Also, can you omit the nuts or use peanuts instead?

This looks and sounds pretty darn tasty, pardner. Guess I'm gonna have to whip myself up a batch before I head on down the trail.

I'm not a fan of tornadoes but I AM a fan of cake, so I guess it's time to make this right

My Mother made this many years ago and we called it Fruitcocktail cake Thanks for the recipe

50 minutes for a serving size for 15 people seems like a lot however I enjoyed eating this.

no but id like to

For years we used to eat "canned fruits" and not frozen. As a result of that, I can't stand canned fruit cocktail. Is there any other fruits that can be used? Thank you for your assistance.

The juice and syrup help keep this cake moist. I recommend trying the fruit cocktail since it's going into a cake and you're not eating it by itself. If you'd rather not do that, you could substitute fresh fruit and a little fruit juice. We haven't tried this ourselves, so keep in mind that we don't know exactly how it will turn out. Let us know what you end up doing!

I have made this recipe for years, the first time I made it I didn't like biting into the big chunks of fruit, so from then on I coarsely pureed the fruit (or you could just cut all of the pieces up real small) and added it to the cake mix that way. Everybody loves the cake when I make it, and you don't have to deal with all those big chunks of fruit!

My grandmother was making a cake that was almost identical in the 40's. I'd say the recipe in one form or the other has been around for a long, long time. Who know the originator after all these years. Just make it. It is delish...

Thank you for your message. This is a blogger adaptation of a recipe. It is possible that the recipes are very similar.

I can't get the recipe to come up to give amounts. Help.

THESE ARE FRUIT PUNCH BARS !!!!! They are in a Pilsbury cookbook from the 60s,, I still have it same recipe.. It's been stolen out of that book.. Te credit for this recipe goes to Mrs Blaine F. Jaeger of West Chester, Pennsylvania !!!!! Please revise the name of the Bars to what they should be !!!! Thank You Mrs Claudette Ashman


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