Easy Texas Tornado Cake

Warm, moist, rich, and topped with a buttery coconut pecan glaze that melts right into every bite. This classic Southern-style dessert is dangerously addictive!

Ingredients

Cake

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 eggs
• 1 can (20 oz) crushed pineapple with juice
• 1 tsp baking soda
• 1 tsp vanilla extract
• Pinch of salt

Topping

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1 cup shredded coconut
• 1/2 cup chopped pecans or walnuts
• 1 tsp vanilla extract

Instructions

Make the Cake

1. Preheat oven to 175°C (350°F) and grease a baking dish.
2. In a large bowl, mix flour, sugar, baking soda, and salt.
3. Add eggs, vanilla, and crushed pineapple with its juice.
4. Stir until fully combined.
5. Pour batter into the prepared baking dish.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Make the Topping

1. In a saucepan over medium heat, melt butter.
2. Add sugar and evaporated milk.
3. Stir continuously for 2–3 minutes.
4. Add coconut, pecans, and vanilla extract.
5. Simmer briefly until thick and glossy.

Finish

1. While the cake is still warm, pour the topping evenly over the cake.
2. Let the glaze soak into the cake for extra moisture and flavor.
3. Cool slightly before serving.

Optional Extras

• Extra toasted coconut on top
• Caramel drizzle
• Vanilla ice cream on the side

Sweet, gooey, buttery, and impossible to stop eating