Description
This Easy Texas Tornado Cake is a delightful pineapple cake topped with a buttery glaze, pecans, and shredded coconut. With its moist texture and rich flavors, it’s a perfect crowd-pleasing dessert for any occasion.
Ingredients
Scale
Cake 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
Glaze Ingredients
- 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, sugar, and vanilla extract until smooth. Stir in the crushed pineapple along with its juice. Add the all-purpose flour, baking soda, and salt, mixing just until combined to avoid 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 the chopped pecans and shredded coconut on top. Bake for 35 to 40 minutes or until the top turns golden and a toothpick inserted into the center comes out clean.
- Make the glaze: While the cake bakes, combine the unsalted butter, evaporated milk, and granulated sugar in a saucepan. Heat over medium heat, stirring constantly until it comes to a gentle boil. Allow it to simmer for about 5 minutes until the mixture thickens slightly. Remove from heat and stir in the vanilla extract.
- Finish the cake: Once the cake is out of the oven, immediately poke small holes across the surface using a skewer or fork. Slowly pour the warm glaze over the hot cake so it seeps into every bite. Let the cake cool slightly before slicing and serving.
Notes
- Ensure not to overmix the batter to keep the cake tender.
- The glaze should be poured while warm to properly soak into the cake.
- You can substitute pecans with walnuts if preferred.
- This cake is best served slightly warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Texas Tornado Cake, pineapple cake, coconut cake, pecan dessert, easy cake recipe, moist cake, Southern dessert
