Dessert

Easy Texas Tornado Cake Recipe

ByVictor Layne December 8, 2025December 8, 2025

Introduction

The Easy Texas Tornado Cake is a delightful, moist dessert bursting with pineapple, coconut, and pecans. This classic Southern treat is topped with a rich buttery glaze that makes every bite irresistibly flavorful and tender.

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 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 evenly across the surface using a skewer or fork. Slowly pour the warm glaze over the hot cake so it soaks into every bite. Let the cake cool slightly before slicing and serving.

Tips & Variations

For an extra tropical twist, try adding a handful of chopped dried pineapple or substituting walnuts for pecans.
Make sure the glaze is warm when pouring over the cake to ensure it absorbs fully.
If you prefer a nut-free version, simply omit the pecans and add a bit more coconut.

Storage

Store the Texas Tornado Cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices briefly in the microwave to enjoy the glaze’s softness.