Description
This Texas Tornado Cake is a moist, fruity dessert bursting with flavor and topped with a caramelized coconut glaze. 🍍🥥 With its rich, old-fashioned taste and simple preparation, this cake is perfect for family gatherings, potlucks, or anytime you want a nostalgic sweet treat!
Ingredients
Cake:
- 🍍 1 can (20 oz) crushed pineapple, with juice
- 🍎 1 cup diced canned or fresh fruit (peaches or apples work best)
- 🍬 2 cups granulated sugar
- 🌾 2 cups all-purpose flour
- 🥄 2 teaspoons baking soda
- 🧂 1/2 teaspoon salt
Glaze:
- 🧈 1/2 cup unsalted butter
- 🥛 3/4 cup evaporated milk (or regular milk)
- 🍬 1 cup brown sugar
- 🥥 1 cup shredded coconut
- 🌰 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Mix the cake batter:
- In a large bowl, combine the crushed pineapple (with juice), diced fruit, and sugar.
- Add flour, baking soda, and salt. Mix until just combined (do not overmix).
- Bake the cake:
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the glaze:
- In a saucepan, melt butter over medium heat. Add evaporated milk, brown sugar, coconut, and pecans (if using). Stir and cook until thickened, about 5–7 minutes.
- Assemble:
- Pour the warm glaze over the hot cake and spread evenly. Let it soak for a few minutes before serving.
- Serve warm or at room temperature.
Notes
- For a nuttier flavor, toast the pecans before adding them to the glaze.
- Substitute coconut with additional chopped nuts if preferred.
- Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Keywords: Texas Tornado Cake, Tornado Cake, Southern Dessert, Pineapple Cake, Caramel Coconut Cake, Old-Fashioned Cake Recipe