Texas Tornado Cake is a super easy and fast dessert recipe to whip together in a pinch. With just a few pantry staples you can have this delicious cake ready to serve in less than an hour!
Cake – 2 cups all-purpose flour – 1 teaspoon baking soda – 2 cups sugar – 2 large eggs – 1 teaspoon vanilla extract – 20 oz can crushed pineapple Topping – ½ cup salted butter – ½ teaspoon vanilla extract – ⅔ cup evaporated milk – 1 cup sugar – 1 cup chopped pecans – 1 cup sweetened coconut flakes
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Prep the Cake
1. Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with nonstick spray. 2. Stir together all cake ingredients until blended. 3.Pour into prepared dish and bake 30-40 minutes or until toothpick inserted in the middle comes out clean.
Remove to cooling rack and poke holes about 1 inch apart in the cake with a wooden skewer, chopstick, or handle of a wooden spoon.
1. Combine butter, vanilla, evaporated milk, and sugar in a medium saucepan. Heat over medium high heat, stirring often, until thickened, about 3-5 minutes. 2. Remove from heat and stir in nuts and coconut flakes. Pour mixture over the cake while it is still hot and spread evenly. Let topping set a few minutes before serving for best results.
TEXAS TORNADO CAKE
This is also called "Do Nothing" cake because it's so easy!