Nobody knows exactly how this cake got its name. Maybe it is because of the hodgepodge of ingredients and the scattered looking topping that all might be reminiscent of the aftermath of a tornado, when everything is scattered everywhere and all jumbled together.

It is a copycat recipe of a dessert served during the 1980s-90s at the famous Duff’s Smorgasbord chain of buffet-style restaurants, now defunct, throughout the Midwest, the East Coast and the Mid-South. It might be considered as a precursor to the popular dump cakes of today. The thing that makes this cake stand out is the deliciously decadent topping.

INGREDIENTS

For the Cake

1½ cups granulated sugar

2 eggs

2 cups all-purpose flour

2 cups canned fruit, drained – we used 1 cup canned peaches and 1 cup canned pears cut into large dice, but you can also use fruit cocktail or pineapple

2 teaspoons baking soda

¼ cup packed brown sugar

1 cup chopped nuts

For the Topping

8 tablespoons (1 stick) butter

1 cup sweetened flaked coconut

¾ cup packed brown sugar

½ cup canned evaporated milk

 

INSTRUCTIONS

Preheat oven to 325 degrees F. Grease and flour a 9×13-inch glass baking dish.

In the bowl of a stand mixer, add granulated sugar, eggs, flour, canned fruit and baking soda. On low speed, mix until just combined, scraping the bottom of the bowl as needed. Pour the batter into the prepared baking dish spreading evenly in the pan.

In a small bowl combine brown sugar and nuts. Sprinkle nut mixture over the batter in the baking dish.

Bake at 325° F for 40-45 minutes or until the cake is firm in the middle.

While the cake is baking, prepare the Coconut Icing by combining the butter, coconut, brown sugar and evaporated milk in a medium saucepan. Bring to a boil over medium high heat and allow to boil for 2 minutes. Turn heat to low and keep the icing warm, stirring occasionally, until the cake is done baking.

Once the cake is done, remove from the oven and pour the icing over the top of the hot cake. Allow the cake to cool, then cut into squares.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Don’t discount the use of canned goods in your recipes. Canning locks nutrients into foods because it takes place just hours after fruits and veggies are picked, at the peak of their ripeness.  It is also a great way to add vital nutrients to your meals quickly and conveniently. Best of all, canned foods typically are only half the cost of frozen food and often 20% less costly than fresh foods, making them a very budget-friendly option.

Recipe and image courtesy of Martha and Jack at A Family Feast