Dessert

Easy Texas Tornado Cake Recipe

ByAndria Russo December 8, 2025December 8, 2025

Introduction

Easy Texas Tornado Cake is a moist, flavorful dessert that combines pineapple, coconut, and pecans for a delightful texture and taste. Its rich butter glaze soaks into the cake, making every bite irresistibly tender and sweet.

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
1/2 teaspoon vanilla extract

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 inserted in the center comes out clean.
Step 3: While the cake bakes, combine the butter, evaporated milk, and 1 cup sugar 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 comes out of the oven, 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 it cool slightly before slicing and serving.

Tips & Variations

For extra flavor, toast the pecans and coconut lightly before sprinkling on top.
Substitute walnuts for pecans if preferred.
Serve with a dollop of whipped cream or vanilla ice cream for a richer dessert.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat gently in the microwave to restore warmth and softness before serving. This cake also freezes well when wrapped tightly; thaw in the refrigerator overnight before enjoying.

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?

Fresh pineapple can be used, but you may need to add some additional juice or a little water to keep the batter moist since canned pineapple contains its own juice.