Description
Making Texas Tornado Cake is a breeze with this quick and effortless dessert recipe. Using a handful of pantry essentials, you can have this delectable cake prepared and ready to serve in under an hour!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
For the Icing:
- 1 cup chopped pecans or walnuts
- 1 cup shredded coconut
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the flour, sugar, and baking soda.
- Add the beaten eggs, vanilla extract, and crushed pineapple with its juice. Mix well until all ingredients are thoroughly combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing. In a saucepan over medium heat, combine the butter, sugar, evaporated milk, chopped nuts, and shredded coconut. Bring to a boil, stirring constantly.
- Reduce the heat and simmer for about 5 minutes, continuing to stir.
- Remove the saucepan from heat and stir in the vanilla extract.
- Once the cake is done baking, immediately pour the hot icing over the hot cake, spreading it evenly.
- Allow the cake to cool completely before serving.
- Category: Dessert
- Cuisine: Amercian
Nutrition
- Calories: 471
Keywords: Texas Tornado Cake