This Texas Tornado Cake is a delightful treat that combines the tropical flavors of pineapple, nutty pecans, and sweet coconut. Perfect for any occasion, this easy-to-follow recipe will surely be a hit with your family and friends!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple
For the Topping:
- 1/2 cup salted butter
- 1/2 teaspoon vanilla extract
- 2/3 cup evaporated milk
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
Directions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously grease a 9×13-inch baking pan with butter.
- In a large mixing bowl, combine the flour, sugar, baking soda, eggs, vanilla extract, and the entire contents of the crushed pineapple can. Stir until all the ingredients are well combined.
- Pour the cake batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 40-45 minutes or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the delicious topping. In a medium-sized saucepan, heat the butter, evaporated milk, sugar, and vanilla extract over medium heat. Bring the mixture to a boil, stirring constantly.
- Stir in the chopped pecans and sweetened coconut flakes, and continue cooking the mixture for about 5 minutes, still stirring constantly, until it thickens slightly.
- Once the cake is out of the oven, use the handle of a wooden spoon to poke several holes all over the surface.
- Evenly pour the warm topping mixture over the warm cake, allowing it to seep into the holes and spread over the surface.
- Allow the cake to cool for a little while, and then it’s ready to be sliced and enjoyed!
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