Description
This Easy Texas Tornado Cake recipe is a moist, pineapple-infused sheet cake topped with a rich coconut-pecan glaze. It’s a classic Southern dessert that’s easy to make, budget-friendly, and perfect for gatherings. Keywords: Texas Tornado Cake, pineapple cake, coconut pecan topping, Southern dessert, easy sheet cake.
Ingredients
2 cups all-purpose flour
1 ¾ cups granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple with juice
1 stick unsalted butter
¾ cup brown sugar
⅔ cup evaporated milk
1 cup sweetened shredded coconut
1 cup chopped pecans
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix flour, granulated sugar, eggs, baking soda, vanilla, and crushed pineapple with juice until combined.
3. Pour the batter into the greased dish and bake for 35–40 minutes, until a toothpick comes out clean.
4. In a saucepan over medium heat, combine butter, brown sugar, and evaporated milk. Bring to a gentle boil until sugar is dissolved.
5. Remove from heat and stir in shredded coconut and chopped pecans.
6. Pour the warm topping over the hot cake immediately after baking.
7. Let it sit for 10–15 minutes before serving to allow the topping to soak in.
Notes
This cake is best served warm or at room temperature.
Store in an airtight container at room temp for 3 days or refrigerate for up to 5.
Pairs beautifully with vanilla ice cream or coffee.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg