Easy Texas Tornado Cake Recipe
Introduction
The Easy Texas Tornado Cake is a moist, flavorful dessert packed with pineapple, coconut, and pecans. Its warm, sweet glaze soaks beautifully into the tender cake, making every bite a delightful treat. Perfect for any occasion, this cake brings Southern charm right to your kitchen.
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
- 1/2 teaspoon vanilla extract
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 the 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, lightly toast the pecans before sprinkling them on the cake.
- If you prefer a nut-free version, omit the pecans or substitute with chopped walnuts or almonds.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
- Use fresh pineapple finely chopped if canned pineapple is unavailable, adjusting the liquid accordingly.
Storage
Store the Texas Tornado Cake in an airtight container in the refrigerator for up to 4 days. To enjoy, let it come to room temperature or warm individual slices gently in the microwave for 15 to 20 seconds. This cake also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking soda and other ingredients are gluten-free as well.
Is it necessary to pour the glaze while the cake is hot?
Pouring the warm glaze over the hot cake helps it absorb better, making the cake moist and flavorful. If you wait until the cake cools, the glaze may not soak in as effectively.
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Easy Texas Tornado Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
Easy Texas Tornado Cake is a moist and flavorful pineapple cake with a luscious buttery glaze soaked into it. This classic southern dessert combines crushed pineapple, chopped pecans, and shredded coconut for texture and taste, while a rich evaporated milk glaze adds a perfect sweet finish. Perfect for gatherings or an indulgent treat, this cake bakes to a golden perfection and is simple to prepare with common pantry ingredients.
Ingredients
Cake Batter
- 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
- Prepare the Cake Batter: In a large mixing bowl, whisk together the eggs, 1 cup sugar, and 1 teaspoon vanilla extract until smooth and well blended. Stir in the undrained crushed pineapple until combined. Add the flour, baking soda, and salt, then stir just until all ingredients are incorporated to avoid overmixing.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly. Pour the cake batter into the prepared dish. Evenly sprinkle the chopped pecans and shredded coconut over the top of the batter. Bake for 35 to 40 minutes, or until the cake surface turns 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 1 cup sugar in a saucepan. Place over medium heat and bring to a gentle boil, stirring constantly to dissolve the sugar. Let the mixture simmer for about 5 minutes until it thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla extract to finish the glaze.
- Soak the Cake: Once the cake is out of the oven, immediately poke small holes evenly across the surface using a skewer or fork. Slowly pour the warm glaze over the hot cake, allowing it to soak into the holes to ensure every bite is moist and flavorful. Let the cake cool slightly before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the cake tender.
- The cake is best served slightly warm to enjoy the gooey glaze texture.
- You can substitute pecans with walnuts if preferred.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a nut-free version, omit the pecans and add extra coconut or chopped fruit.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: Texas Tornado Cake, pineapple cake, southern dessert, pecan cake, coconut cake, evaporated milk glaze, easy cake recipe
