Print

Texas Tornado Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Texas tornado cake is a moist, fruity cake made with crushed pineapple and topped with a rich, buttery coconut-pecan glaze. This old-fashioned dessert is easy to make and perfect for gatherings, offering a gooey, indulgent texture and flavor.

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

Instructions

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

Notes

Use walnuts instead of pecans for a different flavor.Add a pinch of cinnamon or nutmeg to the batter for warmth.Toast the coconut before adding for a deeper flavor.This cake tastes even better the next day after the topping soaks in.Best served warm with vanilla ice cream.

Nutrition

Find it online: https://cookibly.com/texas-tornado-cake-recipe/