Texas Tornado Cake (Printable Version)

Moist Southern cake with pineapple, coconut, pecans and buttery topping

# What You'll Need:

→ Cake Components

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2 large eggs, beaten
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 (20 oz) can crushed pineapple with juice
08 - 1 cup chopped pecans
09 - 1 cup sweetened shredded coconut

→ Buttery Topping

10 - 1 cup granulated sugar
11 - 1/2 cup unsalted butter
12 - 1 cup evaporated milk
13 - 1 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Thoroughly grease a 9x13-inch baking pan with butter or cooking spray.
02 - In a large mixing bowl, sift together flour, sugar, baking soda, and salt. Whisk until uniformly blended.
03 - Add beaten eggs and vanilla to the flour mixture. Pour in the entire can of crushed pineapple including all juice. Stir gently until just combined—batter will appear thin and slightly lumpy.
04 - Fold in chopped pecans and shredded coconut using a spatula, distributing evenly throughout the batter.
05 - Pour batter into the prepared pan, spreading level with an offset spatula. Bake for 35-40 minutes until golden brown and a toothpick inserted in the center emerges clean.
06 - While cake bakes, combine sugar, butter, and evaporated milk in a medium saucepan over medium heat. Bring to a gentle boil while stirring constantly, then cook 3-4 minutes until slightly thickened. Remove from heat and stir in vanilla.
07 - Immediately upon removing cake from oven, pierce the surface every inch with a fork or skewer. Pour hot sauce evenly over the hot cake. Cool completely in pan before cutting into 12 squares.

# Expert Advice:

01 -
  • The hot topping seeping into warm cake creates layers of flavor you cant achieve any other way
  • It actually improves after sitting for a day, making it perfect for make-ahead occasions
02 -
  • Pouring the topping onto hot cake is essential for proper absorption
  • Do not overmix the batter or the cake will become tough and dense
03 -
  • Use a fork rather than a skewer for poking holes to create better absorption channels
  • Let the topping cool for exactly one minute before pouring so it is fluid but not runny

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