Description
The Easy Texas Tornado Cake is a moist and flavorful pineapple cake topped with chopped pecans and shredded coconut, then drenched in a rich, warm butter glaze. This classic Southern dessert combines the tropical sweetness of crushed pineapple with a tender, golden-baked cake base, finished with a luscious syrup that soaks into every bite, creating a delightful treat perfect for any occasion.
Ingredients
Scale
Cake
- 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
Glaze
- 1/2 cup unsalted butter
- 3/4 cup evaporated milk
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the batter: In a large mixing bowl, whisk together 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Stir in the entire can of crushed pineapple with its juice. Add 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt, stirring just until combined without overmixing.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly. Pour the prepared batter into the pan, spreading it evenly. Sprinkle 1/2 cup chopped pecans and 1/2 cup sweetened shredded coconut evenly over the top. Bake for 35 to 40 minutes, or until the cake’s top turns golden and a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake bakes, combine 1/2 cup unsalted butter, 3/4 cup evaporated milk, and 1 cup granulated sugar in a medium saucepan. Place over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent burning. Let it simmer for about 5 minutes until it thickens slightly, then remove from heat and stir in 1/2 teaspoon vanilla extract for flavor.
- Soak the cake: Once the cake is out of the oven, use a skewer or fork to poke small holes evenly across the surface. Slowly pour the warm glaze over the hot cake, allowing it to soak in thoroughly. Let the cake cool slightly in the pan before slicing and serving to enjoy the rich, moist texture at its best.
Notes
- Be careful not to overmix the batter to keep the cake tender.
- The skewer holes help the glaze absorb deeply, making the cake extra moist and flavorful.
- You can substitute pecans with walnuts if preferred.
- Ensure the glaze simmers gently and does not burn for best flavor and texture.
- Serve warm or at room temperature; leftovers store well covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Texas Tornado Cake, pineapple cake, Southern dessert, pecan cake, coconut cake, glazed cake, easy cake recipe
