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Texas Tornado Cake

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Texas Tornado Cake is a rich, moist dessert loaded with crushed pineapple and topped with a buttery coconut-pecan glaze. It’s easy to make and perfect for potlucks or family gatherings.

Ingredients

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 (20 oz) can crushed pineapple, undrained
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup granulated sugar (for topping)
  • 2/3 cup evaporated milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, mix together eggs, vanilla, 1 1/2 cups sugar, and the entire can of crushed pineapple (with juice) until well combined.
  3. Add flour, baking soda, and salt; stir until fully incorporated.
  4. Pour batter into prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cake is baking, prepare the topping: In a saucepan over medium heat, combine butter, 1 cup sugar, and evaporated milk. Bring to a boil, stirring constantly.
  6. Remove from heat and stir in coconut and chopped pecans.
  7. Once the cake is done baking, remove from oven and immediately pour the hot topping evenly over the hot cake.
  8. Let cool slightly before serving. Serve warm or at room temperature.

Notes

  • Don’t drain the pineapple; the juice is key for moisture and flavor.
  • This cake is even better the next day as the topping soaks in.
  • You can substitute walnuts for pecans if preferred.
  • Serve with whipped cream or ice cream for an extra indulgent treat.

Nutrition

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