Description
Easy Texas Tornado Cake is a moist, flavorful dessert featuring crushed pineapple baked into a soft cake, topped with a luscious butter, evaporated milk, and sugar glaze that soaks into every bite. This classic Southern treat combines the sweetness of coconut and pecans with a rich, creamy finish for a perfect crowd-pleaser.
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 the eggs, 1 cup sugar, and 1 teaspoon vanilla extract until smooth. Stir in the undrained crushed pineapple. Add the flour, baking soda, and salt, stirring just until combined without overmixing.
- Bake the cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly. Pour the batter into the prepared pan, then evenly sprinkle chopped pecans and shredded coconut over the top. Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Make the glaze: While the cake bakes, combine the butter, evaporated milk, and 1 cup sugar in a medium saucepan. Bring to a gentle boil over medium heat, stirring constantly to prevent burning. Allow the mixture to simmer for about 5 minutes until slightly thickened, then remove from heat and stir in 1/2 teaspoon vanilla extract.
- Glaze the cake: Once the cake is out of the oven, poke small holes evenly across the surface using a skewer or fork. Slowly pour the warm glaze over the hot cake, letting it soak deeply into every bite. Let the cake cool slightly before slicing and serving.
Notes
- Use a 9×13-inch pan for even baking.
- Do not overmix the batter to keep the cake tender.
- For extra flavor, toast the pecans before adding them.
- Let the glaze soak in well for moist, flavorful cake.
- Store leftovers covered in the refrigerator and serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Texas Tornado Cake, pineapple cake, Southern dessert, coconut cake, pecan dessert, moist cake, easy cake recipe
