Texas Tornado Cake (Printable)
Moist Southern cake with pineapple, coconut, pecans and buttery topping
# What You'll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 2 large eggs
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
→ Topping
10 - 1 cup granulated sugar
11 - 1/2 cup unsalted butter
12 - 1 cup evaporated milk
13 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, combine flour, sugar, baking soda, and salt. Mix until well incorporated.
03 - Add eggs, vanilla extract, and the entire can of crushed pineapple with juice to the dry ingredients. Stir until just combined, being careful not to overmix.
04 - Fold in the chopped pecans and shredded coconut until evenly distributed throughout the batter.
05 - Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
06 - While the cake bakes, combine sugar, butter, and evaporated milk in a saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook for 3 to 4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
07 - As soon as the cake comes out of the oven, poke holes all over the top with a fork or skewer. Pour the hot topping evenly over the hot cake. Allow to cool completely before slicing and serving.
# Expert Tips:
01 -
- Its the kind of cake that somehow tastes even better the next morning, straight from the refrigerator, standing in your kitchen in your pajamas
- The topping creates this incredible gooey situation that seeps into every inch, making each bite impossibly tender without any fancy techniques
02 -
- Pour the topping over the cake while both are hot; this timing is crucial for that signature soaked-in texture
- The holes you poke need to be deep enough for the topping to penetrate, but don't go all the way to the bottom or your cake will leak
03 -
- Use a light-colored metal pan rather than glass; the bottom and edges cook more evenly and you won't get that overdone crust that sometimes happens with glass bakeware
- Set your timer for 35 minutes and check; every oven is different, and you'd rather underbake slightly than dry out this tender cake