Texas Tornado Cake: A Moist, Nutty Pineapple Delight
A richly flavored pineapple cake topped with a gooey coconut-pecan crunchy layer. This moist 9x13-inch cake balances sweet tropical notes with nutty, buttery textures for a family-friendly dessert. Baked in under 40 minutes, it serves 12 with vibrant, crowd-pleasing appeal.
Servings: 12 servings
Calories: 420kcal
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple (with juice)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar (for topping)
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly with butter or non-stick spray. In a large bowl, whisk together flour, 2 cups sugar, baking soda, and salt. Crack eggs into bowl, then add crushed pineapple (with juice) and 1 tsp vanilla extract. Mix until just combined, avoiding overmixing. Pour batter into prepared pan. In a medium saucepan, melt butter over medium heat. Add evaporated milk and 1 cup sugar, stirring constantly until mixture reaches a gentle boil. Remove from heat, stir in coconut, pecans, and remaining 1 tsp vanilla. Carefully pour topping over cake batter. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
Notes
Storage: Cool completely before slicing. Store in an airtight container for up to 3 days.
Variation: Substitute half the pecans with toasted walnuts for a different nutty profile.
Variation: Substitute half the pecans with toasted walnuts for a different nutty profile.