Pineapple-Free Texas Tornado Cake

Pineapple-Free Texas Tornado Cake Recipe

Last Updated on January 20, 2025 / Cakes & Cupcakes, Desserts

Looking for a sweet and easy dessert with a unique twist? This Pineapple-Free Texas Tornado Cake is packed with flavor from cherry fruit cocktail, pecans, and a decadent boiled coconut icing. It’s a perfect dessert for any occasion, whether you’re hosting a party, sharing at a potluck, or treating your family to something special.

What makes this cake truly standout is its simplicity—no mixers required! Just stir, bake, and top with a luscious coconut topping straight from the stovetop. Moist, sweet, and satisfying, this cake pairs beautifully with whipped cream or a scoop of ice cream. It’s a crowd-pleaser that’s as fun to make as it is to eat!

Pineapple-Free Texas Tornado Cake

Pineapple-Free Texas Tornado Cake Recipe

Ingredients

  • Ingredients for Cake:
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 can (15 oz) Del Monte Very Cherry (fruit cocktail without pineapple)
  • 2 cups King Arthur unbleached all-purpose flour
  • 2 tsp baking soda
  • 1/4 cup brown sugar
  • 1 cup chopped pecans
  • Boiled Coconut Icing:
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup heavy whipping cream
  • 1 cup coconut
  • 3/4 cup packed brown sugar

Instructions

Make the Cake:

  1. Measure the sugar into a large mixing bowl and add the eggs. Stir the ingredients with a wooden spoon after each addition.
  2. Add the undrained Very Cherry fruit cocktail, including all the juice and syrup, and stir in the vanilla.
  3. Add the flour and baking soda, mixing until just combined.
  4. Pour the batter into a 9x13-inch baking dish sprayed with Pam cooking spray.
  5. In a small bowl, mix the brown sugar and chopped pecans, then sprinkle over the top of the batter.
  6. Bake at 325°F for about 40 minutes.

Prepare the Boiled Coconut Icing:

  1. While the cake is baking, melt the butter in a medium saucepan over medium heat.
  2. Add the heavy whipping cream, coconut, and brown sugar. Stir continuously as the mixture comes to a boil.
  3. Boil for 2 minutes, stirring constantly. Keep warm until the cake is removed from the oven.

Assemble the Cake:

  • When the cake is done, spoon the hot icing mixture evenly over the top of the cake while it's still warm.
  • Allow the cake to cool completely before cutting.

Notes

Serve with whipped cream or ice cream if desired. Makes 15 servings.

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 222mgCarbohydrates: 52gFiber: 2gSugar: 37gProtein: 4g
© Karyn
Pineapple-Free Texas Tornado Cake

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