Texas Tornado Cake is a moist pineapple cake topped with a rich, buttery coconut-pecan topping that soaks into the cake while warm. Sweet, sticky, and insanely delicious!
⏱ Prep Time
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Prep: 10 minutes
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Bake: 30–35 minutes
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Total: ~45 minutes
Servings: 12–16 slices
🍳 Equipment
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9×13 inch baking pan
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Mixing bowls
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Whisk or mixer
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Saucepan
🥘 Ingredients
Cake Batter
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2 cups all-purpose flour
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1½ cups sugar
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1 tsp baking soda
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½ tsp salt
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2 large eggs
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1 cup crushed pineapple (with juice)
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½ cup vegetable oil or melted butter
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1 tsp vanilla extract
Coconut-Pecan Topping
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½ cup butter
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1 cup brown sugar
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½ cup evaporated milk (or heavy cream)
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1 cup shredded coconut
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½ cup chopped pecans
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1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the Cake
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Preheat oven to 350°F (175°C) and grease a 9×13 pan.
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In a bowl, mix flour, sugar, baking soda, and salt.
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Add eggs, crushed pineapple (with juice), oil, and vanilla.
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Mix until smooth and pour into the pan.
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Bake 30–35 minutes until a toothpick comes out clean.
2️⃣ Make the Topping
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In a saucepan, melt butter over medium heat.
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Stir in brown sugar and evaporated milk.
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Cook for 2–3 minutes until slightly thick.
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Remove from heat and stir in coconut, pecans, and vanilla.
3️⃣ Assemble
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Pour the hot topping over the hot cake.
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Let it soak in and cool slightly before serving.
🍽 Serving Ideas
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Serve warm with vanilla ice cream
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Perfect for potlucks, church dinners, and family gatherings
🧾 Nutrition (Approx per slice)
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Calories: 320
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Carbs: 40g
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Fat: 16g
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Protein: 3g
💡 Tips & Variations
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Chocolate Texas Tornado Cake: Add ¼ cup cocoa powder to batter
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Extra gooey: Poke holes in the cake before adding topping
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Keto/Low-Carb version: I can make a keto pineapple tornado cake for your keto site 😉
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