Why You’ll Love Texas Tornado Cake Recipe
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It’s a one-bowl wonder—no mixer needed.
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Made with simple pantry ingredients you likely already have.
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The topping is rich and gooey, turning each bite into a decadent treat.
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Great for make-ahead dessert planning.
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Perfect for serving a crowd—everyone loves it.
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Offers both moist texture and a satisfying crunch from coconut and nuts.
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Customizable with easy ingredient swaps.
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A great way to use canned pineapple in a non-traditional way.
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Comforting and nostalgic flavors remind many of home baking.
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Stays moist for days—if it lasts that long!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Granulated sugar
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Baking soda
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Large eggs
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Vanilla extract
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Crushed pineapple (with juice)
For the topping:
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Salted butter
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Evaporated milk
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Granulated sugar
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Chopped pecans
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Sweetened shredded coconut
Directions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large mixing bowl, combine flour, sugar, baking soda, eggs, vanilla, and the entire can of crushed pineapple (including the juice). Stir just until combined.
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Pour the batter into the prepared baking dish and smooth the top.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is baking, prepare the topping:
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In a saucepan over medium heat, combine the butter, evaporated milk, and sugar. Stir constantly and bring to a boil.
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Boil gently for 2–3 minutes until slightly thickened.
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Remove from heat and stir in the chopped pecans and coconut.
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Once the cake is finished baking, remove it from the oven and poke holes all over the top with the handle of a wooden spoon or a skewer.
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Pour the warm topping evenly over the hot cake, allowing it to soak into the holes.
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Let the cake cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
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Servings: 12
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Prep time: 15 minutes
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Cook time: 40–45 minutes
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Total time: 55–60 minutes
Variations
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Nut-free version: Omit pecans or replace with sunflower seeds for a crunch.
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Fruit swap: Try crushed peaches or fruit cocktail instead of pineapple for a twist.
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Spiced version: Add a dash of cinnamon or nutmeg to the batter for added warmth.
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Cream cheese glaze: Replace the topping with a cream cheese frosting for a different finish.
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Toasted coconut topping: Toast the coconut before mixing it into the topping for deeper flavor.
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Chocolate chips: Sprinkle mini chocolate chips into the batter for a fun surprise.
Storage/Reheating
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Room temperature: Store covered for up to 3 days.
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Refrigerator: Keeps well for up to 5 days in an airtight container.
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Freezer: Freeze in slices or whole for up to 3 months. Wrap tightly in plastic wrap and foil.
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Reheating: Warm individual servings in the microwave for 15–20 seconds, or reheat a whole pan in a low oven until warmed through.
FAQs
What is Texas Tornado Cake?
It’s a simple, moist cake made with crushed pineapple, topped with a rich coconut-pecan glaze that soaks into the cake, making it extra decadent.
Can I make this cake without coconut?
Yes, you can omit the coconut or replace it with more nuts or oats for texture.
Do I need to drain the pineapple?
No. The juice is essential for adding moisture and sweetness to the cake batter.
Can I use fresh pineapple instead of canned?
Yes, just be sure to include the juice or liquid from the pineapple to maintain the cake’s moisture.
Is this cake suitable for people with nut allergies?
You can easily make it nut-free by omitting the pecans or using a safe alternative.
Can I make this in advance?
Definitely. It actually tastes better the next day as the topping soaks further into the cake.
What kind of pan should I use?
A 9×13-inch baking dish works best for even baking and easy slicing.
Is this cake meant to be served warm or cold?
It’s delicious both ways, but slightly warm is especially indulgent.
Can I add frosting instead of the glaze?
Yes, a cream cheese frosting would pair nicely, though the traditional topping is what gives it character.
What can I serve with this cake?
It’s great on its own, but a scoop of vanilla ice cream or a dollop of whipped cream makes it extra special.
Conclusion
Texas Tornado Cake is a no-fuss, flavorful dessert that’s as comforting as it is indulgent. With its tropical pineapple base and rich coconut-pecan topping, this cake brings warmth, sweetness, and texture in every bite. Whether you’re making it for a celebration or simply to satisfy a sweet craving, it’s bound to become a family favorite.
