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Texas Tornado Cake
Alyssa

Texas Tornado Cake

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

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.
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.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring easy removal later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool and serve: Allow the cake to cool for a bit before slicing. Enjoy your Texas Tornado Cake warm or at room temperature!