Description
Craving a quick dessert that wows without the fuss? This Easy Texas Tornado Cake is your answer. Moist, rich, and soaked in a warm coconut-pecan glaze, this one-bowl cake is the perfect go-to for quick dessert ideas, potluck food ideas, or easy dinner desserts. It uses pantry staples and no mixer, making it a top pick for easy recipes. Great for holidays, family dinners, or whenever you need something sweet in a hurry, this cake delivers comfort in every bite with flavors that remind you of old-school Southern baking.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
2 large eggs
1 teaspoon baking soda
½ teaspoon salt
1 can (20 ounces) crushed pineapple with juice
1 cup chopped pecans
1 cup shredded coconut
1 cup brown sugar
½ cup butter
¾ cup evaporated milk
Instructions
1. In a large bowl, mix flour, sugar, baking soda, and salt.
2. Add eggs and stir until smooth. Fold in the entire can of crushed pineapple with juice.
3. Pour into a greased 9×13-inch baking pan.
4. Bake at 350°F (175°C) for 35–40 minutes or until golden and a toothpick comes out clean.
5. While the cake bakes, make the glaze: in a saucepan, combine butter, brown sugar, evaporated milk, coconut, and pecans. Simmer for 2–3 minutes.
6. Once the cake is out of the oven, poke holes all over the top.
7. Pour the hot glaze evenly over the warm cake and let it soak in.
8. Let cool for at least 20 minutes before serving. Serve warm or at room temperature.
Notes
For a deeper flavor, toast the coconut and pecans before adding to the glaze.
You can swap evaporated milk with heavy cream for a thicker, richer glaze.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 52mg
Keywords: easy dessert, Texas tornado cake, quick cake recipe, coconut pecan cake, southern sheet cake