Texas Tornado Cake Recipe

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A moist, flavorful Southern dessert with pineapple, nuts, and a rich coconut-pecan topping, perfect for any occasion.

The Texas Tornado Cake is a beloved Southern dessert known for its simplicity and rich flavors. Believed to have originated in the mid-20th century, it features pantry staples like canned pineapple and a straightforward method, making it accessible to home bakers. The cake’s moist texture and unique combination of sweet, nutty, and tangy flavors from the pineapple and coconut-pecan topping are key to its appeal.

Traditionally shared at community gatherings and family events, this cake embodies Southern hospitality and home baking traditions. Its versatility allows for various adaptations, making it a customizable treat.

The name “Texas Tornado” evokes a sense of regional identity, highlighting its cultural significance in Southern cuisine. This cake represents comfort, community, and the rich tapestry of Southern flavors.

Nutritional Benefits

IngredientNutritional Benefits
PineappleVitamin C, Manganese, Fiber
NutsHealthy Fats, Protein, Vitamin E, Magnesium
CoconutFiber, Medium-Chain Triglycerides (MCTs)
EggsHigh-Quality Protein, Vitamins B2, B12, D, Selenium, Choline
Evaporated MilkCalcium, Protein

While the cake has these benefits, it’s also important to note that it contains significant amounts of sugar and butter, which should be consumed in moderation. The overall healthiness of the cake depends on portion size and frequency of consumption.

The Cooking Process of Texas Tornado Cake Recipe

Ingredients

For the Cake:

  • 2 cups granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 (20 oz) can crushed pineapple with juice
  • 1 cup chopped pecans (or walnuts)

For the Topping:

  • 1 cup evaporated milk
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

Required Equipment

Utensil/EquipmentPurpose
Mixing BowlsFor combining ingredients. Use separate bowls for wet and dry ingredients.
Whisk/Electric MixerTo mix the cake batter until smooth and well combined.
Measuring Cups and SpoonsFor accurately measuring all ingredients.
9×13-inch Baking DishTo bake the cake in the oven.
SpatulaFor spreading the batter evenly in the baking dish and smoothing the topping.
SaucepanTo prepare the coconut-pecan topping on the stovetop.
OvenFor baking the cake.
Cooling RackTo cool the cake after baking.
ToothpickTo check if the cake is done baking.

Instructions

Preheat the oven:

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

Prepare the Cake:

  • In a large bowl, combine the granulated sugar and eggs. Beat until well combined.
  • In another bowl, sift together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the sugar and egg mixture, mixing until just combined.
  • Stir in the crushed pineapple (with juice) and chopped pecans.
  • Pour the batter into the prepared baking dish and spread it evenly.

Bake:

  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Topping:

  • While the cake is baking, combine the evaporated milk, butter, and granulated sugar in a saucepan over medium heat.
  • Bring to a boil, stirring constantly. Let it boil for 3-4 minutes until it thickens slightly.
  • Remove from heat and stir in the vanilla extract and shredded coconut.

Finish the Cake:

  • When the cake is done baking, remove it from the oven and immediately pour the hot topping over the cake.
  • Spread the topping evenly with a spatula.

Cool and Serve:

  • Let the cake cool to room temperature before serving. The topping will soak into the cake, making it incredibly moist and flavorful.

Also Read👇:

The Recipe

Texas Tornado Cake Recipe

Recipe by TGCourse: DessertCuisine: SouthernDifficulty: Medium
Servings

12

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

400

kcal
Total time

1

hour 

A moist, flavorful Southern dessert with pineapple, nuts, and a rich coconut-pecan topping, perfect for any occasion.
Above given calories is calories per servings.

Ingredients

  • 2 cups granulated sugar

  • 2 large eggs

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 (20 oz) can crushed pineapple with juice

  • 1 cup chopped pecans (or walnuts)

  • For the Topping:
  • 1 cup evaporated milk

  • 1 cup sweetened shredded coconut

  • 1 teaspoon vanilla extract

  • 1/2 cup unsalted butter

  • 1 cup granulated sugar

Directions

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×13-inch baking dish.
  • Prepare the Cake Batter:
  • In a large mixing bowl, combine 2 cups of granulated sugar and 2 large eggs. Beat until well combined.
  • In another bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking soda, and 1/2 teaspoon of salt.
  • Gradually add the dry ingredients to the sugar and egg mixture, mixing until just combined.
  • Stir in 1 can (20 oz) of crushed pineapple with juice and 1 cup of chopped pecans.
  • Bake the Cake:
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare the Topping:
  • While the cake is baking, combine 1 cup of evaporated milk, 1/2 cup of unsalted butter, and 1 cup of granulated sugar in a saucepan over medium heat.
  • Bring to a boil, stirring constantly. Let it boil for 3-4 minutes until it thickens slightly.
  • Remove from heat and stir in 1 teaspoon of vanilla extract and 1 cup of sweetened shredded coconut.
  • Add the Topping:
  • When the cake is done baking, remove it from the oven and immediately pour the hot topping over the cake.
  • Spread the topping evenly with a spatula.
  • Cool and Serve:
  • Let the cake cool to room temperature before serving. The topping will soak into the cake, making it moist and flavorful.

Recipe Video

Tips💡:

  • Drain pineapple well to avoid excess moisture.
  • Consider toasting nuts for extra flavor.
  • Spread batter evenly in the baking dish.
  • Prepare topping while cake bakes.
  • Cool cake completely before serving.
  • Store leftovers in an airtight container at room temperature.

Serving

The Texas Tornado Cake typically yields about 12 servings when cut into standard-sized portions. Each serving size would depend on how large or small you cut the pieces. This cake is quite rich and flavorful, so a moderate-sized slice is usually satisfying for most people. Adjusting the serving size can also affect the overall nutritional content per serving.

Additional

Portion Size: Cut into 12 standard servings from a 9×13-inch dish.

Adjusting: Slice larger or smaller for more or fewer servings.

Serving Tips: Enjoy alone or with whipped cream or ice cream.

Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but make sure to finely chop it and adjust the moisture content accordingly.

How should I store leftovers TORNADO CAKE?

Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate for longer freshness.

How do I know when the cake is done baking?

Use a toothpick inserted into the center of the cake. If it comes out clean or with a few crumbs (not wet batter), the cake is done.