Hi Barbara:-) I found these two recipes on the internet. I have not tried either. I hope one of them is what you are looking for.

---

TEXAS TORNADO CAKE
Yields: 18 servings

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

FOR THE CAKE:
1 1/2 cups white sugar
2 eggs
2 cups fruit cocktail
2 teaspoons baking soda
2 cups all-purpose flour
1/4 cup packed brown sugar
1 cup chopped walnuts
FOR THE FROSTING:
1 stick butter
3/4 cup granulated sugar
1/2 cup evaporated milk
1 cup flaked coconut

CAKE:
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.

FROSTING:
Boil sugar, butter and milk for 2 minutes. Add coconut. Spread icing on cake while icing and cake are hot.

---

DO NOTHING CAKE (TEXAS TORNADO CAKE)
Serves: 10

2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple
FOR THE ICING:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla

Place sugar, flour, eggs, baking soda, vanilla and crushed pineapple cake in a bowl and mix until blended with spoon. Pour into 13x9 inch cake pan.

Bake at 350 F. 35-40 minutes.

In a pot, combine butter, sugar and evaporated milk and cook until a little thickened. Remove from heat and add coconut, nuts and vanilla. Pour over hot cake.