Easy Texas Tornado Cake
A moist and flavorful Easy Texas Tornado Cake made with crushed pineapple, coconut, and pecans, topped with a rich buttery glaze for a crowd-pleasing dessert.
12 Servings
Ingredients
Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 can 20 ounces crushed pineapple, with juice
Topping:
- ½ cup butter
- 1 cup granulated sugar
- ⅔ cup evaporated milk
- ½ teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
Prepare the Pan and Oven
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan.
Prepare the Cake Batter
- In a large mixing bowl, combine the sugar, flour, eggs, baking soda, vanilla extract, and crushed pineapple (including the juice). Mix thoroughly with an electric hand mixer until the batter is smooth and well incorporated.
Bake the Cake
- Pour the batter evenly into the prepared baking dish. Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Once baked, use the handle of a wooden spoon or fork tines to poke small holes across the surface of the cake.
Prepare the Topping
- In a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and vanilla extract. Bring to a gentle boil, stirring continuously. Add the shredded coconut and chopped pecans, and cook for an additional 5 minutes, stirring constantly.
Finish the Cake
- Evenly pour the warm topping over the freshly baked cake, allowing it to seep into the holes. Let the cake rest for about 10 minutes before slicing. Serve warm, optionally garnished with whipped cream or vanilla ice cream.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour blend. Ensure the baking soda, vanilla extract, and other packaged ingredients are certified gluten-free.