Description
Easy Texas Tornado Cake is a moist, flavorful pineapple cake topped with a sweet glaze made from butter, evaporated milk, and sugar. It features a tender crumb enhanced by crushed pineapple and is finished with crunchy pecans and shredded coconut for added texture. Perfect for dessert or a special occasion, this recipe is straightforward and yields a deliciously satisfying treat.
Ingredients
Scale
For the Cake:
- 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
For the Glaze:
- 1/2 cup unsalted butter
- 3/4 cup evaporated milk
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Stir in the undrained crushed pineapple thoroughly. Add the all-purpose flour, baking soda, and salt, mixing just until combined without overmixing.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking. Pour the prepared batter evenly into the dish. Sprinkle the chopped pecans and sweetened shredded coconut over the top uniformly. Bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Make the Glaze: While the cake is baking, combine the unsalted butter, evaporated milk, and 1 cup granulated sugar in a saucepan. Heat over medium heat, stirring constantly, and bring to a gentle boil. Allow it to simmer for about 5 minutes until the mixture thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla extract.
- Glaze the Cake: Once the cake is done baking, 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 every bite. Let the cake cool slightly before slicing and serving to allow the glaze to set.
Notes
- Make sure not to overmix the batter to keep the cake light and fluffy.
- You can substitute walnuts for pecans if preferred.
- Allow the glaze to cool slightly before pouring to avoid melting the topping too much.
- This cake is best served slightly warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Texas Tornado Cake, Pineapple Cake, Pecan Coconut Cake, Sweet Glaze Cake, Easy Pineapple Dessert
