Texas Tornado Cake Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Texas Tornado Cake delivers ultra-moist pineapple dump cake soaked in coconut pecan topping creating pudding-like texture without frosting layers.

This effortless Southern dessert serves 12 in 45 minutes nicknamed “Do Nothing Cake” for zero-mess simplicity.

Why This Recipe Works

Undrained crushed pineapple provides fat moisture eliminating oil butter needs. Baking soda reacts creating instant lift tender crumb. Hot coconut milk topping penetrates holes instantly self-frosting genius. Pecans toast in residual heat adding crunch. Brown sugar streusel optional nutty crown.

Ingredients & Prep

Cake: 2 cups all-purpose flour, 2 tsp baking soda, 2 cups granulated sugar, 2 large eggs, 20 oz crushed pineapple undrained, 1 tsp vanilla extract. Topping: ½ cup unsalted butter, 1 cup granulated sugar, ⅔ cup evaporated milk, 1 tsp vanilla, 1 cup sweetened coconut flakes, 1 cup pecans chopped.

Step-by-Step Instructions

Preheat oven 350°F. Grease 9×13 baking dish. Stir flour baking soda sugar eggs pineapple vanilla just combined pour batter evenly. Bake 35-40 minutes golden toothpick clean. Meanwhile simmer butter sugar evaporated milk 5 minutes thickened. Off heat stir vanilla coconut pecans. Poke warm cake holes fork pour topping spread evenly. Cool completely.

Flavor Variations

Storage Tips

Room temperature covered 3 days. Refrigerate 1 week flavors deepen. Freeze 3 months excellent potluck prep.

FAQs

Batter thick? Pineapple juice thins perfectly don’t drain. Topping runny? Simmer extra minute. Dry edges? Tent foil after 25 minutes.

Conclusion

Texas Tornado Cake proves lazy genius through dump-stir-soak magic moist coconutty pecan perfection.

Texas Tornado Cake Recipe

Print Recipe

Texas Tornado Cake delivers one-bowl pineapple magic with gooey coconut-pecan soak. No mixer dump-and-stir batter transforms into ultra-moist crumb while hot buttery topping cascades into poked holes for candy-like chew. Vintage Southern potluck legend meets Pinterest dessert board domination.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins (+ cooling)
• Yield: 12–15 servings 1x
• Category: Dessert
• Method: Oven
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cake:
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 cups granulated sugar
• 2 large eggs (room temp)
• 20 oz crushed pineapple (undrained)
• 1 tsp vanilla extract
• Coconut Pecan Topping:
• ½ cup unsalted butter
• 1 cup granulated sugar
• ⅔ cup evaporated milk
• 1 tsp vanilla extract
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans (toasted)

Instructions

• 1. Preheat oven 350°F. Grease 9×13 baking dish.
• 2. Combine flour, baking soda, sugar in large bowl.
• 3. Add eggs, undrained pineapple, vanilla. Stir until just combined (lumps OK).
• 4. Pour batter into dish. Bake 30-35 mins until golden, toothpick clean.
• 5. While baking: Melt butter, sugar, evaporated milk in saucepan. Boil 4-5 mins until thickened.
• 6. Remove heat. Stir in coconut, pecans, vanilla.
• 7. Poke warm cake every ½ inch with wooden spoon handle.
• 8. Pour hot topping evenly over cake. Spread to edges.
• 9. Cool 30 mins minimum. Best after 2+ hours.

Notes

• Undrained pineapple = moisture secret weapon.
• No mixer needed = true “do nothing” cake.
• Hot topping + warm cake = perfect absorption.
• Poke deep holes = maximum soak penetration.
• Toast pecans first = flavor explosion.
• Make ahead: Day before, flavors marry overnight.
• Freezes perfectly 3 months (whole or squares).
• Gluten free: 1:1 flour swap works perfectly.
• Party scale: 2x recipe for sheet pan.
• Serves 12-15. Vintage potluck MVP.

Nutrition

• Serving Size: 1 piece
• Calories: 385
• Sugar: 42g
• Sodium: 240mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: texas tornado cake, do nothing cake, pineapple coconut cake, easy dump cake, southern potluck cake