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Texas Tornado Cake Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/texas-tornado-cake-recipe/