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Easy Texas Tornado Cake

This homemade Texas Tornado Cake is a delightful twist on a classic dessert, filled with tropical flavors and topped with a luscious glaze. It's simple to make and perfect for any gathering.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large 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
For the Glaze
  • 1/2 cup unsalted butter
  • 3/4 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a mixing bowl, whisk together eggs, sugar, and vanilla until smooth.
  3. Stir in the crushed pineapple (juice included).
  4. Add flour, baking soda, and salt; mix until just combined.
  5. Pour the batter into the baking dish and sprinkle pecans and coconut on top.
  6. Bake for 35–40 minutes or until golden brown, and a toothpick comes out clean.
Making the Glaze
  1. Combine butter, evaporated milk, and sugar in a saucepan over medium heat.
  2. Bring to a gentle boil while stirring constantly for about 5 minutes until slightly thickened.
  3. Remove from heat and stir in vanilla.
Finishing Touch
  1. Poke holes in the warm cake using a skewer or fork; pour the glaze over the top while still warm.

Notes

For serving, top each slice with whipped cream and a sprinkle of extra coconut and pecans. The cake can be stored in the refrigerator for up to 5 days or frozen for about 3 months. Consider adding a pinch of cinnamon or nutmeg to the batter for extra flavor.