Tornado Cake Food

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TEXAS TORNADO CAKE



Texas Tornado Cake image

This recipe is quick and easy, and can be made with ingredients at hand. Serve it to those guests who strike unexpectedly.

Provided by Ann Hammock

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 7

1 ½ cups white sugar
2 eggs
2 cups fruit cocktail
2 teaspoons baking soda
2 cups all-purpose flour
¼ cup packed brown sugar
1 cup chopped walnuts

Steps:

  • Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
  • Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
  • Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
  • Bake for 40 minutes, or until done.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 37.8 g, Cholesterol 20.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 150.6 mg, Sugar 19.9 g

TORNADO CAKE



Tornado Cake image

This is my family's new favorite cake. It starts with a marble cake mix, with coconut and nuts and cream cheese. The cream cheese stays a bit soft for a while after coming out of the oven.

Provided by Connie K

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup chopped pecans
1 cup flaked coconut
1 (18 1/2 ounce) box fudge marble cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package cream cheese, softened
3 1/2 cups powdered sugar

Steps:

  • Butter the bottom of a 9x13-inch pan; Sprinkle pecans and coconut in pan.
  • Prepare cake mix according to package directions; pour over pecans and coconut.
  • Combine butter, cream cheese and powdered sugar; mix well.
  • Drop in dollops over cake batter.
  • Bake at 350F for one hour.
  • Serve with whipped topping.

PINEAPPLE TORNADO CAKE



Pineapple Tornado Cake image

Super moist, easy to make recipe. Great for potlucks.

Provided by Anita Hoffman

Categories     Cakes

Time 55m

Number Of Ingredients 12

2 c flour
2 c sugar
2 tsp baking soda
2 eggs
1/2 tsp vanilla
1 can(s) (20 ounce) crushed pineapple with juice
FROSTING
1 stick butter
3/4 c evaporated milk
1 c sugar
1 c chopped nuts
1 c shredded coconut

Steps:

  • 1. Mix all ingredients with a spoon. Put into a greased and floured 9 X 13 inch pan. Bake at 350 degrees for 30 to 40 minutes.
  • 2. While hot poke with a skewer or wooden spoon handle. Immediately pour frosting over cake.
  • 3. FROSTING: Cook butter, evaporated milk and sugar until thickened (about 5 minutes) stirring often.
  • 4. Add nuts and coconut.

TORNADO CAKE



Tornado Cake image

Texas Tornado Cake is a super easy and fast dessert recipe to whip together in a pinch. With just a few pantry staples you can have this delicious cake ready to serve in less than an hour!

Provided by Melissa Riker

Categories     dessert

Time 1h10m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking soda
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
20 oz can crushed pineapple
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with nonstick spray.
  • In a large bowl, stir together all cake ingredients until blended.
  • Pour into prepared dish and bake 30-40 minutes or until toothpick inserted in the middle comes out clean. Remove to cooling rack and poke holes about 1 inch apart in the cake with a wooden skewer, chopstick, or handle of a wooden spoon.
  • Combine butter, vanilla, evaporated milk, and sugar in a medium saucepan. Heat over medium high heat, stirring often, until thickened, about 3-5 minutes.
  • Remove from heat and stir in nuts and coconut flakes. Pour mixture over the cake while it is still hot and spread evenly. Let topping set a few minutes before serving for best results.

Nutrition Facts : Calories 471 calories, Sugar 56.3 g, Sodium 213 mg, Fat 17.5 g, SaturatedFat 7.8 g, TransFat 0.3 g, Carbohydrate 75.7 g, Fiber 2.4 g, Protein 5.4 g, Cholesterol 51.3 mg

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