Name: Texas Tornado Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 2 teaspoons baking soda; 2 large eggs; 1 can (20 oz) crushed pineapple with juice; 1/2 cup butter; 1 cup brown sugar; 2/3 cup evaporated milk; 1 cup shredded coconut; 1 cup chopped pecans; 1 teaspoon vanilla extract

Why You’ll Love This Recipe

You’ll love this recipe because it’s quick to prepare, requires no fancy equipment, and tastes like a warm, comforting hug. The cake stays moist from the fruit, while the buttery topping soaks in to create a gooey, irresistible texture. It’s a crowd-pleaser for potlucks, holidays, or weeknight desserts when you want something simple but decadent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Sugar
Baking soda
Eggs
Crushed pineapple (with juice)
Butter
Brown sugar
Evaporated milk
Shredded coconut
Chopped pecans
Vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, eggs, and crushed pineapple (with juice) until well combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the topping: in a saucepan, melt butter with brown sugar and evaporated milk. Stir in shredded coconut, pecans, and vanilla extract.
When the cake is done, pour the warm topping over it while still hot, spreading evenly.
Allow to cool slightly before slicing and serving.

Servings and timing

This recipe serves about 12–15 people. Preparation takes 10 minutes, baking takes 40 minutes, and making the topping takes 10 minutes. Total time: approximately 1 hour.

Variations

Use walnuts instead of pecans for a different nutty flavor.
Add a dash of cinnamon or nutmeg to the batter for warmth.
Swap pineapple for crushed peaches or fruit cocktail for a twist.
Make it extra indulgent by serving with vanilla ice cream.
Toast the coconut before adding it to the topping for a richer flavor.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices in the microwave for 15–20 seconds before serving for the best flavor. You can also freeze the cake (without topping) for up to 2 months, then thaw and add topping when ready to serve.

FAQs

Why is it called Texas tornado cake?

It’s believed to be named for its “storm” of flavors and textures, with fruit, nuts, and coconut all swirling together in one rich dessert.

Can I use fresh pineapple instead of canned?

Yes, but make sure to crush it and include some juice for moisture.

Can I make this cake without nuts?

Absolutely, just leave out the pecans if you prefer or have allergies.

What size pan should I use?

A 9×13-inch pan works best for this recipe.

Do I have to use evaporated milk in the topping?

Yes, it gives the glaze its creamy consistency. Sweetened condensed milk is too thick and sweet.

Can I halve the recipe?

Yes, bake it in an 8×8-inch pan and reduce baking time slightly.

Can I make it ahead of time?

Yes, this cake actually tastes better the next day after the topping has soaked in.

How do I prevent the cake from being too soggy?

Be sure to measure the pineapple with its juice correctly, and don’t overbake the cake.

Can I serve it cold?

Yes, but it’s best enjoyed slightly warm when the topping is gooey.

Is this cake similar to dump cake?

Yes, it’s in the same family of quick-mix cakes, but the rich topping makes it stand out.

Conclusion

Texas tornado cake is a classic Southern-style dessert that’s as easy as it is delicious. With its fruity base and indulgent coconut-pecan topping, it’s a cake that always delivers big flavor with little effort. Whether for a family dinner, potluck, or holiday table, this cake will quickly become a go-to favorite.