Name: The Best Moist Texas Tornado Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 2 tsp baking soda; 2 large eggs; 20 oz crushed pineapple (with juice); 1 tsp vanilla extract; 1/2 cup unsalted butter; 1 cup evaporated milk; 1 cup sugar (for topping); 1 cup shredded coconut; 1 cup chopped pecans

The Best Moist Texas Tornado Cake

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A moist and easy Southern pineapple cake topped with a decadent coconut and pecan caramel glaze.

Author: Luna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 15 servings
Category: Dessert
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour

1.5 cups granulated sugar

2 tsp baking soda

2 large eggs

20 oz crushed pineapple (with juice)

1 tsp vanilla extract

1/2 cup unsalted butter

1 cup evaporated milk

1 cup sugar (for topping)

1 cup shredded coconut

1 cup chopped pecans

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Instructions

1. Preheat oven to 350°F and grease a 9×13 pan.

2. Whisk flour, sugar, and baking soda in a bowl.

3. Stir in eggs, crushed pineapple (with juice), and vanilla.

4. Pour into pan and bake for 30-35 minutes.

5. In a saucepan, boil butter, milk, and sugar for 5 minutes.

6. Stir in coconut and pecans to finish the topping.

7. Poke holes in the warm cake and pour topping over it.

8. Let cool and serve.

Notes

Do not drain the pineapple juice.

Pour topping while the cake is still hot.

Store at room temperature for up to 3 days.

Find it online: https://www.elitesrecipes.com/the-best-moist-texas-tornado-cake/