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–+ servings
Moist Texas Tornado Cake topped with warm coconut pecan frosting served on a white dessert plate.

Texas Tornado Cake

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Bursting with sweet pineapple and finished with a warm coconut pecan topping, this comforting cake is always a crowd favorite.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 471
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda helps the cake rise
  • 2 cups granulated sugar for sweetness
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 20 ounces crushed pineapple with its juice not drained
Topping
  • ½ cup salted butter cut into cubes
  • ½ teaspoon vanilla extract adds flavor
  • ⅔ cup evaporated milk well shaken
  • 1 cup granulated sugar for caramel-like sweetness
  • 1 cup chopped pecans lightly toasted if desired
  • 1 cup sweetened shredded coconut loosely packed

Method
 

  1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  2. Combine the flour, baking soda, sugar, eggs, vanilla, and crushed pineapple with its juice in a large bowl, stirring just until a smooth batter forms.
  3. Spread the batter evenly into the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  4. Transfer the hot cake to a cooling rack and use a wooden skewer or the handle of a wooden spoon to poke holes across the surface about 1 inch apart.
  5. While the cake is still warm, melt the butter with the vanilla, evaporated milk, and sugar in a medium saucepan over medium-high heat, stirring frequently until the mixture thickens slightly, about 3 to 5 minutes.
  6. Remove the saucepan from the heat and fold in the chopped pecans and shredded coconut until evenly combined.
  7. Immediately pour the warm topping over the hot cake, spreading it evenly so it fills the holes and coats the surface. Allow the cake to rest for about 15 minutes before slicing and serving.

Nutrition

Serving: 145gCalories: 471kcalCarbohydrates: 76gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 213mgPotassium: 146mgFiber: 2gSugar: 56gVitamin A: 410IUVitamin C: 5mgCalcium: 59mgIron: 2mg

Notes

Every bite is soft, buttery, and packed with tropical sweetness. Serve slightly warm for an irresistible homemade dessert everyone will remember.

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