Texas Tornado Cake
This incredibly easy and moist Texas Tornado Cake features a tender pineapple cake base topped with a warm, gooey coconut-pecan frosting that soaks right in. It's a crowd-pleasing dessert that comes together quickly, perfect for any occasion.
Equipment
- 9x13 inch baking pan
- Large mixing bowl
- Separate bowl
- Medium saucepan
- Whisk
- Spatula
- Wooden toothpick or skewer
Ingredients
For the Cake
- 2 large eggs
- 1 can crushed pineapple in juice 21-ounce, undrained
- 1.5 cups granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1/8 tsp salt
For the Frosting
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup evaporated milk
- 1.5 cups shredded coconut sweetened or unsweetened
- 1 cup toasted pecans
- 1 tsp pure vanilla extract
Instructions
- Step 1: Prep Your Pan: Preheat your oven to a cozy 350°F (180°C). Grab your trusty 9x13 inch baking pan. Grease and flour it really well, or just give it a good spray with baking spray.
- Step 2: Mix the Wet Ingredients: In a big bowl, whisk together the eggs, that magical undrained crushed pineapple, the granulated sugar, and the vanilla extract. Give it a good whisk until everything is happy and combined.
- Step 3: Combine the Dry Ingredients: In a separate bowl, measure out your flour, baking soda, and salt. Give them a quick whisk to make sure they're evenly distributed.
- Step 4: Combine Wet and Dry: Gently add your dry ingredients to your wet ingredients. Mix until just combined. Stop as soon as you don't see dry streaks.
- Step 5: Pour and Spread: Pour the batter into your prepared baking pan. Spread it out evenly with a spatula.
- Step 6: Bake Time! Pop the pan into your preheated oven. Bake for about 20-25 minutes, or until a wooden toothpick or a skewer inserted into the center comes out clean. Don't overbake!
- Step 7: Start the Frosting: While the cake is baking, get started on that dreamy frosting. In a medium saucepan, combine the butter, granulated sugar, and evaporated milk.
- Step 8: Boil Baby, Boil: Bring the mixture to a boil over medium heat, stirring constantly. Once it hits a rolling boil, set a timer and let it boil for 5 minutes, stirring without stopping.
- Step 9: Finish the Frosting: After 5 minutes, take the saucepan off the heat immediately. Stir in the shredded coconut, toasted pecans, and the vanilla extract. It will be thick and gooey.
- Step 10: Poke Away: As soon as the cake comes out of the oven, let it hang out in the pan for just 5-10 minutes. Then, grab a fork or a toothpick and poke holes all over the top of the warm cake.
- Step 11: Pour on the Frosting: While the cake is still warm (and the frosting is also warm), pour the frosting evenly over the top. Use a spatula to gently spread it if needed, making sure it gets into all those lovely holes.
- Step 12: Cool Down: Let the cake cool completely in the pan before slicing and serving. This allows the frosting to set up and meld with the cake.
Notes
Substitutions: Walnuts can be substituted for pecans. While not traditional, a cream cheese frosting can replace the cooked frosting once the cake is cooled. Adding a pinch of cinnamon or nutmeg to the cake batter can add extra warmth. A little lemon or orange zest can brighten flavors.
Tips for Success: Measure flour correctly by spooning into the cup and leveling. Do not overmix the cake batter. Boil the frosting for exactly 5 minutes, stirring constantly, using a timer. Frost the warm cake with warm frosting for optimal soaking. Don't be shy when poking holes.
Storage: Store covered tightly at room temperature for 2-3 days. Store in the refrigerator for up to 5-7 days. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for 2-3 months. Thaw in the refrigerator.