Name: Texas Tornado Cake
Ingredients: 2 cups all-purpose flour: This serves as the base of the cake, providing structure and stability.; 1 tsp baking soda: Acts as a leavening agent, helping the cake rise and giving it a light texture.; 2 cups granulated sugar: Sweetens the cake, balancing the tartness of the pineapple.; 2 large eggs: Moisture and richness, contributing to the cake’s texture.; 1 tsp vanilla extract: Adds warmth and depth of flavor.; 20 oz crushed pineapple: The star ingredient that keeps the cake moist and infuses it with a tropical flavor.; 1/2 cup salted butter: Adds richness and a buttery flavor to the topping.; 1/2 tsp vanilla extract: Enhances the flavor profile of the topping.; 2/3 cup evaporated milk: Creates a creamy texture and richness in the topping.; 1 cup granulated sugar: Sweetens the topping and balances the richness of the butter and milk.; 1 cup chopped pecans: Provides a delightful crunch and nutty flavor.; 1 cup sweetened coconut flakes: Adds texture and a hint of sweetness.

Description

Delicious Texas Tornado Cake with layers of chocolate, nuts, and creamy frosting. A moist and indulgent dessert that’s perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour: This serves as the base of the cake, providing structure and stability.
1 tsp baking soda: Acts as a leavening agent, helping the cake rise and giving it a light texture.
2 cups granulated sugar: Sweetens the cake, balancing the tartness of the pineapple.
2 large eggs: Moisture and richness, contributing to the cake’s texture.
1 tsp vanilla extract: Adds warmth and depth of flavor.
20 oz crushed pineapple: The star ingredient that keeps the cake moist and infuses it with a tropical flavor.

For the topping, you will need:

1/2 cup salted butter: Adds richness and a buttery flavor to the topping.
1/2 tsp vanilla extract: Enhances the flavor profile of the topping.
2/3 cup evaporated milk: Creates a creamy texture and richness in the topping.
1 cup granulated sugar: Sweetens the topping and balances the richness of the butter and milk.
1 cup chopped pecans: Provides a delightful crunch and nutty flavor.
1 cup sweetened coconut flakes: Adds texture and a hint of sweetness.

Instructions

Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or cooking spray, ensuring easy removal later.
Mix the cake batter: In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 2 large eggs, 1 tsp vanilla extract, and 20 oz crushed pineapple (with juice). Using a mixer, blend the ingredients until the mixture is smooth and evenly combined.
Pour into the pan: Pour the cake batter into the prepared baking pan, spreading it evenly. Place it in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Poke holes: Once baked, remove the cake from the oven and use a wooden spoon handle to poke holes throughout the cake. This allows the topping to soak into the cake for even more flavor.
Prepare the topping: In a saucepan, combine 1/2 cup salted butter, 1 cup sugar, 2/3 cup evaporated milk, and 1/2 tsp vanilla extract. Bring to a boil over medium heat while stirring continuously. Once boiling, allow it to cook for an additional 5 minutes without stirring.
Add nuts and coconut: Remove the saucepan from heat and stir in 1 cup chopped pecans and 1 cup sweetened coconut flakes. Mix until everything is well-coated.
Pour over the cake: Pour the warm topping mixture evenly over the holes in the cake, letting it soak in. It will create a deliciously creamy finish.
Cool and serve: Allow the cake to cool for a bit before slicing. Enjoy your Texas Tornado Cake warm or at room temperature!