Dessert

Easy Texas Tornado Cake Recipe

ByGabriel Langdon December 9, 2025December 9, 2025

Introduction

The Easy Texas Tornado Cake is a moist, flavorful dessert featuring a tender pineapple batter topped with toasted pecans and coconut. It’s finished with a rich, buttery glaze that soaks into every bite, making it a favorite for gatherings or a sweet treat any day.

The image shows a square piece of dessert on a white plate. The bottom layer is a thick, dark brown crust with a rough texture. Above this is a thick, creamy white layer that looks soft and smooth. The top layer is a crumbly golden brown topping sprinkled with nuts, and dark chocolate sauce drips over the top and sides. There are two small green mint leaves placed on top as decoration. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large mixing bowl, whisk together the eggs, 1 cup sugar, and 1 teaspoon vanilla extract until smooth. Stir in the crushed pineapple with its juice. Add the flour, baking soda, and salt, stirring just until combined.
Step 2: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the batter into the prepared pan and sprinkle the chopped pecans and shredded coconut evenly over the top. Bake for 35 to 40 minutes, or until the top is golden and a toothpick comes out clean.
Step 3: While the cake bakes, combine the butter, evaporated milk, and 1 cup sugar for the glaze in a saucepan. Bring to a gentle boil over medium heat, stirring constantly. Let it simmer for about 5 minutes until slightly thickened, then remove from heat and stir in 1/2 teaspoon vanilla extract.
Step 4: When the cake is done, poke small holes across the surface using a skewer or fork. Slowly pour the warm glaze over the hot cake so it soaks into every bite. Let the cake cool slightly before slicing and serving.

Tips & Variations

For extra crunch, toast the pecans and coconut lightly before sprinkling on the cake.
You can substitute walnuts for pecans if preferred.
For a coconut lover’s twist, add 1/2 teaspoon coconut extract to the glaze.
Serve warm with a scoop of vanilla ice cream for a delicious dessert.

Storage

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 10-15 seconds if desired. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A square piece of dessert on a white plate sits on a white marbled surface. The dessert has three distinct layers: a thick, dark brown crumbly base; a thick, fluffy white middle layer; and a crumbly light brown topping with chocolate drizzle dripping down the sides. On top, there are chopped nuts and a small green mint leaf garnish. The texture looks soft and rich, with moist crumbs and smooth cream. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can substitute fresh crushed pineapple, but be sure to include some juice to maintain the cake’s moisture. Drain excess liquid to avoid a soggy batter.

Is this cake gluten-free?

This recipe uses all-purpose flour and is not gluten-free as written. To make it gluten-free, substitute a gluten-free flour blend that measures like all-purpose flour, and check that your baking soda and other ingredients are certified gluten-free.