Description
This Easy Texas Tornado Cake is a moist and flavorful dessert featuring a pineapple-infused cake topped with a rich, buttery coconut and pecan glaze. Perfect for gatherings, it combines tropical sweetness with a nutty crunch in a simple baked treat that’s sure to impress.
Ingredients
Scale
Cake Batter
- 20 oz crushed pineapple (with juice)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Topping
- 1 stick unsalted butter (½ cup)
- ¾ cup evaporated milk
- 1 cup brown sugar
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
Instructions
- Prepare the Batter: In a large bowl, combine the crushed pineapple (with juice), granulated sugar, eggs, vanilla extract, baking soda, and all-purpose flour. Stir gently until just combined to ensure your cake batter is smooth and well mixed without overworking it.
- Pour Batter into Pan: Grease a 9×13-inch baking dish and pour in the prepared batter, spreading it evenly with a spatula to create a smooth surface.
- Bake the Cake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 30 to 35 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
- Make the Topping Mixture: While the cake bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the evaporated milk and brown sugar, then bring the mixture to a gentle boil. Let it simmer for 2 to 3 minutes, allowing the sugars to dissolve and flavors to meld.
- Add Coconut and Pecans: Remove the saucepan from heat. Stir in the shredded sweetened coconut and chopped pecans until evenly combined to create a luscious topping mixture.
- Top the Cake: Once the cake is finished baking, remove it from the oven and immediately pour the hot coconut-pecan topping evenly over the warm cake, allowing it to soak in and create a rich glaze.
- Let it Set: Allow the cake to rest for 15 minutes before serving. Enjoy it warm or at room temperature for the best flavor and texture.
Notes
- Make sure not to overmix the batter to keep the cake tender.
- You can substitute pecans with walnuts if preferred.
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Store leftovers covered in the refrigerator for up to 3 days.
- Rewarm slices before serving to enjoy the topping’s gooey texture.
