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
Scale
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
