Whirlwind of Flavor: Texas Tornado Cake Recipe

Prepare to be swept away by the irresistible and whirlwind flavors of “Texas Tornado Cake.” This classic dessert combines a moist and flavorful cake with a rich and gooey coconut and pecan topping. It’s a sweet and satisfying treat that’s perfect for potlucks, family gatherings, or any occasion where you want to share a taste of Texas hospitality. Join us as we unveil the secret behind this delightful Texas Tornado Cake recipe that’s bound to become a favorite.


For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple in juice, undrained

For the Topping:

  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions :

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

2. Prepare the Cake:

  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt.
  • Add the eggs, vanilla extract, and the entire can of crushed pineapple (with its juice) to the dry ingredients. Mix until everything is well combined.

3. Bake the Cake:

  • Pour the cake batter into the prepared baking dish and smooth it out.
  • Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean.

4. Make the Topping:

  • In a saucepan, combine the shredded sweetened coconut and chopped pecans. Toast them over medium heat, stirring frequently, until they are lightly browned and fragrant. Remove them from the heat and set aside.
  • In another saucepan, melt the unsalted butter over medium heat. Stir in the evaporated milk, granulated sugar, and vanilla extract. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, let it simmer for about 5 minutes, continuing to stir. The mixture should thicken slightly.

5. Assemble the Cake:

  • After removing the cake from the oven, use a fork or skewer to poke holes all over the top. Be sure to poke all the way through the cake.
  • Pour the hot topping mixture evenly over the warm cake, allowing it to seep into the holes.

6. Add the Coconut and Pecans:

  • Sprinkle the toasted coconut and pecans over the top of the cake.

7. Cool and Serve:

  • Allow the cake to cool completely before serving. This allows the topping to set and the flavors to meld.

8. Slice and Enjoy:

  • Slice your Texas Tornado Cake and savor the whirlwind of flavors, a delightful combination of moist cake, gooey topping, and a touch of Texas sweetness.

Texas Tornado Cake is a delectable dessert that combines moist cake flavors with a rich and gooey coconut and pecan topping. It’s a sweet and satisfying treat that’s ideal for sharing the flavors of Texas with friends and family. Prepare this classic dessert and allow the whirlwind of flavors to sweep you away, making it a favorite for any gathering or special occasion.

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