Description
A rich, ultra-moist Texas Tornado Cake made with crushed pineapple and topped with a warm coconut-pecan frosting that soaks into the cake for an irresistibly gooey and sweet dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple with juice
- 1 cup chopped pecans
- 1/2 cup unsalted butter
- 2/3 cup evaporated milk
- 1 cup shredded sweetened coconut
- 1 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix flour, sugar, baking soda, and salt.
- Add eggs, vanilla extract, and crushed pineapple with juice. Stir until well combined.
- Pour batter into prepared baking dish and bake for 30–35 minutes, until a toothpick inserted comes out clean.
- While cake bakes, melt butter in a saucepan over medium heat.
- Stir in evaporated milk, brown sugar, coconut, and pecans. Bring to a gentle boil and cook for 3–4 minutes, stirring constantly.
- Remove cake from oven and immediately pour hot frosting evenly over the cake.
- Let cool slightly before slicing and serving.
Notes
- Pour frosting over the cake while both are hot for best absorption.
- Can be stored covered at room temperature for 2 days.
- Serve warm with vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American