Creamy Texas Tornado Cake With Crushed Pineapple And Coconut
This moist Texas Tornado Cake features crushed pineapple and a creamy coconut-pecan topping that soaks into every bite for an unforgettable dessert experience.
Equipment
- 9x13-inch baking pan
- Large mixing bowl
- Medium saucepan
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs beaten
- 1 can (20 ounces) crushed pineapple undrained
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup evaporated milk
- 3/4 cup packed brown sugar
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt. Mix until well blended.
- Add eggs, crushed pineapple with juice, and vanilla extract. Stir until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
- While cake bakes, melt butter in a medium saucepan over medium heat. Add evaporated milk and brown sugar. Bring to a boil, stirring constantly.
- Boil for exactly 2 minutes, then remove from heat. Stir in coconut and pecans.
- As soon as cake comes out of oven, poke holes all over surface with a fork. Pour hot topping evenly over warm cake.
- Let cake cool completely in pan before serving. Store covered at room temperature or refrigerate.
Notes
- >Do not drain the pineapple - the juice keeps the cake moist
>Poke holes while cake is still warm for best topping absorption
>Cake tastes even better the next day as flavors meld
>Toast pecans lightly for enhanced flavor