Irresistibly Moist Texas Tornado Cake Recipe You'll Love

Irresistibly Moist Texas Tornado Cake Recipe to Savor

Irresistibly Moist Texas Tornado Cake Recipe You'll Love

This irresistibly moist Texas Tornado Cake recipe is a nostalgic blend of crushed pineapple, crunchy nuts, and a warm coconut glaze.

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Prep Time 20

Cook Time 40

Resting Time 20

Total Time 1 20

Servings: 12 slices

Course: Desserts

Cuisine: Southern

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour Try gluten-free flour for a different texture.
2 cups granulated sugar Reduce for a less sweet experience.
3 large eggs Acts as a binding agent contributing to moisture and richness.
1 tsp baking soda Serves as a leavening agent.
20 oz crushed pineapple Kept in juice for moisture and natural sweetness.
1 cup chopped pecans or walnuts Toast them for extra depth of taste.
2 tsp vanilla extract
pinch salt Balances sweetness and elevates flavors.

For the Coconut Glaze

½ cup unsalted butter Brings richness and moisture to the glaze.
¾ cup evaporated milk Adds creaminess for a perfect drizzle.
1 cup shredded coconut Opt for unsweetened coconut to reduce sugar content.

Equipment

9x13-inch baking dish
mixing bowl
spatula
Saucepan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Whisk together.
Add the large eggs, crushed pineapple, vanilla extract, and baking soda, gently folding until just combined.
Fold in the chopped pecans or walnuts until evenly distributed.
Transfer the batter into the baking dish and spread it evenly.
Bake for 35 to 40 minutes, checking for a golden-brown top and a clean toothpick.
In a saucepan, combine the sugar, unsalted butter, and evaporated milk. Bring to a boil, then simmer for 2-3 minutes.
Remove from heat and stir in the vanilla extract and shredded coconut.
Pour the warm coconut glaze over the cake right after it comes out of the oven.
Allow the cake to sit for 15-20 minutes to absorb the glaze.
Slice the cake into generous squares and serve.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, avoid overmixing the batter and ensure ingredients are at room temperature.

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