Tornado Cake



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Making this tornado cake is a pretty simple affair. There’s no batter or cake sponge to make. You only need to mix eggs, fruit cocktail, baking soda and flour together, top it with chopped nuts and then bake it. The icing is also pretty simple – you only need to boil shredded coconut with cream, milk and sugar. This amazingly simple cake recipe is from Teresa of Can’t Stay Out of the Kitchen.

Ingredients

For the cake:
1 ½ cups sugar
2 eggs
2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 cup chopped nuts
2 cups fruit cocktail with syrup (16-oz. can)
2 tsp. baking soda
¼ cup brown sugar

For the icing:
1 stick butter
1 cup coconut
¾ cup brown sugar
½ cup evaporated milk or half-and-half

Instructions

  1. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
  2. Pour into greased and floured 9×13” pan.
  3. Combine brown sugar and nuts; sprinkle over batter.
  4. Bake at 325° for 40 minutes.
  5. Spread icing on cake while hot.

 

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Can’t Stay Out of the Kitchen.

Photo source




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A freelance writer with a passion for travel, good food, thought-provoking movies and TV shows, medieval roleplaying games, sci-fi/fantasy books and other general nerdy stuff.

498 thoughts on “Tornado Cake

    1. I agree. It’s a fruit cocktail cake. I always thought it tasted a tiny bit flat, so I included a pinch of salt in it. I thought it helped.

  1. I don’t know why you say “There’s no batter”. A batter is exactly what you get when you mix the sugar, eggs, fruit cocktail, baking soda and flour. I’d be interested in knowing what you think a batter is, since you think that isn’t one. Then you call it “batter” in the directions.

    1. mine calls it a fruit cocktail cake also. but will have to try the double topping cause it would be better thicker.Thanks for the tip

  2. If you are concerned about carbs, keep strolling life short just get a small slice and keep moving go back in 3 months and get another small slice, its easier to just go buy a slice then to make the whole cake, and don’t be concerned about the price of that slice. Its called i just saved myself a lot of carbs. And that’s experience speaking. Much love to you

  3. Tornado Cake Ingredients
    For the cake:
    1 1/2 cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    1/4 cup brown sugar
    For the icing:
    1 stick butter
    1 cup coconut
    3/4 cup brown sugar
    1/2 cup evaporated milk or half-and-half
    Instructions:
    1.Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    2.Pour into greased and floured 9×13” pan.
    3.Combine brown sugar and nuts; sprinkle over batter.
    4.Bake at 325° for 40 minutes.
    5.Spread icing on cake while hot.

    1. UGLY DUCKLING CAKE
      Ingredients:
      1package yellow cake mix
      1 (16 ounce) can fruit cocktail
      1 1/2 cups flaked coconut
      2 eggs
      1/2 cup packed brown sugar
      1/2 cup chopped walnuts
      1/2 cup butter
      1/2 cup white sugar
      1/2 cup evaporated milk

      Directions:
      Combine cake mix, undrained fruit, 1 cup coconut and eggs.
      Blend; beat at medium speed for 2 minutes and pour into a greased 9 x 13 inch pan.
      Sprinkle with brown sugar and nuts.
      Bake at 325 degrees F (165 degrees C) for 45 minutes.
      Bring butter, sugar and milk to a boil.
      Boil 1 minute.
      Stir in 1/2 cup coconut.
      Spoon over warm cake.
      Top with prepared whipped topping, if desired.

  4. Sounds yummy to me – no matter what you want to call it! And I know it’s not always “fun” to have to hunt for recipes, but I also understand life is not always about “easy”. I appreciate the recipes! Thanks!

  5. I couldn’t get recipe without accepting a site, and it tried to give my computer a virus. So after reading some of the comments, it sounds like the fruit cocktail cake mom makes. And her recipe is very easy, so not gonna check this out.

  6. For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions

    Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    Pour into greased and floured 9×13” pan.
    Combine brown sugar and nuts; sprinkle over batter.
    Bake at 325° for 40 minutes.
    Spread icing on cake while hot.

  7. that is making the cake from scratch, lol. Mom takes a white cake mix, and when it calls for water, used the syrup from the fruit cocktail. Adds the can of fruit, and the other ingredients as directed. And for frosting, uses cream cheese frosting. But thanks for this recipe

  8. My family has been making this cake for years but we have always called it Fruit Cocktail Cake. I already have plans to make one this week for my 62nd birthday. It is what my grandmother would make me every year before she passed.

    1. I despise fruit cocktail, but this cake is great with fruit cocktail in it. It’s the only way I’ll eat it. 🙂

  9. Dennis Young…..This cake is so amazingly good, you just won’t believe the taste!!!! And it’s the fruit cocktail & syrup that makes it so good……Don’t knock it til you try it!!! Believe me, you WILL love it!!!!!

  10. This is the same recipe from many years ago(50+)… My mother made it for all the church dinners and family gatherings… Then it was called Fruit Cocktail Cake… It is to die for kind of cake

  11. Ingredients

    For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions

    Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    Pour into greased and floured 9×13” pan.
    Combine brown sugar and nuts; sprinkle over batter.
    Bake at 325° for 40 minutes.
    Spread icing on cake while hot.

  12. Making this tornado cake is a pretty simple affair. There’s no batter or cake sponge to make. You only need to mix eggs, fruit cocktail, baking soda and flour together, top it with chopped nuts and then bake it. The icing is also pretty simple – you only need to boil shredded coconut with cream, milk and sugar. This amazingly simple cake recipe is from Teresa of Can’t Stay Out of the Kitchen.

    Ingredients

    For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions
    1.Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    2.Pour into greased and floured 9×13” pan.
    3.Combine brown sugar and nuts; sprinkle over batter.
    4.Bake at 325° for 40 minutes.
    5.Spread icing on cake while hot.

  13. Making this tornado cake is a pretty simple affair. There’s no batter or cake sponge to make. You only need to mix eggs, fruit cocktail, baking soda and flour together, top it with chopped nuts and then bake it. The icing is also pretty simple – you only need to boil shredded coconut with cream, milk and sugar. This amazingly simple cake recipe is from Teresa of Can’t Stay Out of the Kitchen.

    Ingredients

    For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions
    1.Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    2.Pour into greased and floured 9×13” pan.
    3.Combine brown sugar and nuts; sprinkle over batter.
    4.Bake at 325° for 40 minutes.
    5.Spread icing on cake while hot.

  14. Tornado Cake
    DECEMBER 26, 2014 326 COMMENTS

    41.2k
    2
    791

    ————————————
    Making this tornado cake is a pretty simple affair. There’s no batter or cake sponge to make. You only need to mix eggs, fruit cocktail, baking soda and flour together, top it with chopped nuts and then bake it. The icing is also pretty simple – you only need to boil shredded coconut with cream, milk and sugar. This amazingly simple cake recipe is from Teresa of Can’t Stay Out of the Kitchen.

    Ingredients

    For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions

    Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    Pour into greased and floured 9×13” pan.
    Combine brown sugar and nuts; sprinkle over batter.
    Bake at 325° for 40 minutes.

  15. That is what we called it as well, I am old and I remember my Mom making this when I was just little. She passed away in 1988–but I still have the recipe on a recipe card in her hand writing, one of our family favorites!

  16. I made this several weeks ago & really liked it. I do plan on making it again but I think I’ll call it Fruit Cocktail Cake (I won’t tell anyone what it is until after they’ve eaten it, lol)

  17. ————————————
    Making this tornado cake is a pretty simple affair. There’s no batter or cake sponge to make. You only need to mix eggs, fruit cocktail, baking soda and flour together, top it with chopped nuts and then bake it. The icing is also pretty simple – you only need to boil shredded coconut with cream, milk and sugar. This amazingly simple cake recipe is from Teresa of Can’t Stay Out of the Kitchen.

    Ingredients

    For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions

    Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    Pour into greased and floured 9×13” pan.
    Combine brown sugar and nuts; sprinkle over batter.
    Bake at 325° for 40 minutes.
    Spread icing on cake while hot.

    Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Can’t Stay Out of the Kitchen.

    Photo source

  18. ————————————
    Making this tornado cake is a pretty simple affair. There’s no batter or cake sponge to make. You only need to mix eggs, fruit cocktail, baking soda and flour together, top it with chopped nuts and then bake it. The icing is also pretty simple – you only need to boil shredded coconut with cream, milk and sugar. This amazingly simple cake recipe is from Teresa of Can’t Stay Out of the Kitchen.

    Ingredients

    For the cake:
    1 ½ cups sugar
    2 eggs
    2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    1 cup chopped nuts
    2 cups fruit cocktail with syrup (16-oz. can)
    2 tsp. baking soda
    ¼ cup brown sugar

    For the icing:
    1 stick butter
    1 cup coconut
    ¾ cup brown sugar
    ½ cup evaporated milk or half-and-half

    Instructions

    Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
    Pour into greased and floured 9×13” pan.
    Combine brown sugar and nuts; sprinkle over batter.
    Bake at 325° for 40 minutes.
    Spread icing on cake while hot.

    Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Can’t Stay Out of the Kitchen.

    Photo source

  19. Louise Driskill ~ All you need to do is scroll to the top of this page. Click on the webpage that is high-lighted in blue. It will take you to another page. Then click on the arrow to take you to the next page. The recipe will be there. Hope you find it!

  20. Made this recipe for years. It’s heavy in the middle so be sure to get spread out evenly and must use butter not not tfe fake stuff. If u leave out coconut add a dry ingredient otherwise its never going to bake right.

  21. I make a cake similar to this one, and instead of the frit cocktail, I use crushed pinapple, and for the icing, I take use cream cheese (softened), 2 cups of powdered sugar, and 1 tsp vanilla…cream it all together until smooth and spread on cooled cake…. I have had this recipe from a lady that I bowled with for years and she always called it Mexican Fruitcake….

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