Description
Easy Texas Tornado Cake is a moist and flavorful dessert featuring a tender pineapple cake base topped with a warm, buttery glaze that soaks into the cake for a rich, irresistible finish. Made with simple ingredients like crushed pineapple, pecans, and shredded coconut, this classic Southern treat is perfect for family gatherings and potlucks.
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
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth and combined. Stir in the entire can of crushed pineapple along with its juice to add moisture and flavor.
- Add Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt. Add these to the pineapple mixture and stir gently just until the batter is combined, being careful not to overmix for a tender cake.
- Prepare and Bake Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly. Pour the batter evenly into the prepared pan. Evenly sprinkle the chopped pecans and shredded coconut on top to add crunch and sweetness. 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 unsalted butter, evaporated milk, and granulated sugar in a medium saucepan. Heat over medium heat, stirring constantly until the mixture reaches a gentle boil. Allow it to simmer for about 5 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract for added aroma.
- Apply Glaze and Cool: Once the cake is done, remove it from the oven and immediately poke small holes throughout the surface using a skewer or fork. Slowly pour the warm glaze over the hot cake, allowing it to soak deep into every bite. Let the cake cool slightly before slicing and serving to enjoy the full richness and moistness.
Notes
- Use fresh or freshly ground pecans for the best flavor and crunch.
- This cake is delicious served warm but can also be enjoyed cold.
- For a nut-free version, omit the pecans but retain the coconut for texture.
- Ensure the glaze is warm when pouring to maximize absorption into the cake.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Texas Tornado Cake, Pineapple Cake, Southern Dessert, Easy Cake Recipe, Moist Cake, Pecan Cake, Coconut Cake, Glazed Cake
