Description
Texas Tornado Cake is a rich, ultra-moist Southern dessert known for its irresistible combination of pineapple-infused cake and a warm, creamy coconut pecan topping. Unlike traditional frosted cakes, this one is baked as a simple sheet cake and topped while still warm, allowing the sweet, buttery topping to soak into every bite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple (with juice)
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, combine flour, sugar, baking soda, and salt. Add eggs, crushed pineapple (with juice), and vanilla. Mix until well combined.
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, combine butter, evaporated milk, and sugar in a saucepan. Bring to a gentle boil, stirring constantly.
Remove from heat and stir in shredded coconut, pecans, and vanilla.
Once the cake is done, immediately pour the warm topping evenly over the hot cake.
Allow cake to cool so the topping can soak in and set properly.
Notes
Pour the topping over the cake while it’s still hot—this step is key to achieving the signature moist, gooey texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 460 kcal
- Sodium: 220 mg
- Fat: 22 g
- Carbohydrates: 60 g
- Protein: 5 g