Dessert

Easy Texas Tornado Cake Recipe

ByElla Hart December 7, 2025December 7, 2025

Introduction

The Easy Texas Tornado Cake is a moist, flavorful treat that combines pineapple, coconut, and pecans with a rich buttery glaze. This classic Southern dessert is simple to make and perfect for gatherings or a sweet everyday indulgence.

The image shows a square piece of dessert on a white plate. The bottom layer is a thick, dark brown crust with a rough texture. Above this is a thick, creamy white layer that looks soft and smooth. The top layer is a crumbly golden brown topping sprinkled with nuts, and dark chocolate sauce drips over the top and sides. There are two small green mint leaves placed on top as decoration. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (for glaze)
1/2 teaspoon vanilla extract (for glaze)

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 into 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 it thickens slightly. Remove from heat and stir in 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 the cake cool slightly before slicing and serving.

Tips & Variations

For extra texture, toast the pecans lightly before sprinkling on the cake.
You can substitute walnuts for pecans if preferred.
Adding a sprinkle of cinnamon to the batter enhances the warm flavors.
Use fresh pineapple chopped finely if canned is not available, but reduce added liquid slightly.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to enjoy warm, or serve chilled as preferred.

How to Serve

A square piece of dessert on a white plate sits on a white marbled surface. The dessert has three distinct layers: a thick, dark brown crumbly base; a thick, fluffy white middle layer; and a crumbly light brown topping with chocolate drizzle dripping down the sides. On top, there are chopped nuts and a small green mint leaf garnish. The texture looks soft and rich, with moist crumbs and smooth cream. Photo taken with an iphone --ar 4:5 --v 7

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 in equal amounts and ensure all other ingredients are gluten-free.

What can I use instead of evaporated milk in the glaze?

You can use regular milk or milk alternatives like coconut milk, but the texture of the glaze may be slightly different. Be sure to simmer long enough to thicken the glaze.