Dessert

Easy Texas Tornado Cake Recipe

ByMarina Montclair December 9, 2025December 9, 2025

Introduction

The Easy Texas Tornado Cake is a moist, flavorful dessert that combines pineapple, pecans, and coconut for a delightful tropical twist. This classic Southern treat is simple to prepare and perfect for any occasion.

The image shows a square piece of dessert on a white plate, sitting on a white marbled surface. The dessert has three clear layers: a thick, crumbly brown base that looks like a crust, a large middle layer of creamy, light-colored filling that is smooth and soft, and a top layer covered with crumbs and drizzled generously with dark chocolate sauce. There is a small sprig of green mint on the center top. The texture of the crumbs on top is rough and uneven, giving a crunchy look. The chocolate sauce drips slightly down the sides, adding a rich contrast to the light filling. 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 inserted 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 texture, toast the pecans and coconut lightly before sprinkling on the batter.
You can substitute walnuts for pecans if preferred.
Using fresh pineapple instead of canned will add a fresh, juicy flavor but may require draining excess juice.
Serve warm with a scoop of vanilla ice cream for a decadent dessert.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 15-20 seconds until heated through. This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.