Texas Tornado Cake SO GOOD! | Southern Sassy Mama

Preheat the oven to 350°F.

In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking soda, 2 cups of sugar, 1/2 teaspoon of vanilla extract, 2 large eggs, and 2 1/2 cups of crushed pineapple with its juice.

Pour the mixture into a 9 by 13 baking pan that has been sprayed with non-stick spray.

Bake in the oven for about 30 minutes.

In a saucepan over medium heat, combine 3/4 cup of evaporated milk, 1 stick of butter, and 1 cup of sugar. Stir together for about 5 minutes until it starts to thicken.

Turn off the heat and add in 1 cup of chopped pecans and 1 cup of shredded coconut, and set aside.

After the cake has baked, take a chopstick or wooden skewer and poke holes all the way to the bottom of the cake.

Pour the icing mixture over the top of the cake and let it cool for just a minute before tasting.

Equipment Needed

Spice Level:

Allergens