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Texas Tornado Cake

Irresistibly Sweet Texas Tornado Cake You Can't Resist

Experience the delightful combination of crushed pineapple, coconut, and pecans with this Texas Tornado Cake, a crowd-pleaser for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: easy cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Ensures a sturdy base for the cake's fluffy texture.
  • 2 cups granulated sugar Adds sweetness to balance the tropical flavors.
  • 1 teaspoon baking soda Helps the cake rise beautifully while baking.
  • ½ teaspoon salt Enhances the flavors and balances the sweetness.
  • 1 cup buttermilk Provides moisture and a bit of tang for the perfect crumb.
  • ½ cup vegetable oil Keeps the cake moist and tender.
  • 3 large eggs Binds the ingredients together for a fluffy texture.
  • 1 teaspoon vanilla extract Infuses a warm, inviting flavor that complements the cake.
For the Flavor Boost
  • ½ cup crushed pineapple Adds a juicy burst of tropical goodness to every bite.
  • ½ cup shredded coconut Offers a delightful texture and nutty sweetness.
  • ½ cup chopped pecans Provides a satisfying crunch and rich flavor to the cake.

Equipment

  • 9x13-inch baking pan
  • Mixing Bowl
  • Whisk
  • Spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it with butter or oil, then dusting it lightly with flour.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. Add 1 cup of buttermilk, ½ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract to the bowl and mix until fully combined and smooth.
  4. Gently fold in ½ cup of crushed pineapple (drained), ½ cup of shredded coconut, and ½ cup of chopped pecans into your cake batter.
  5. Carefully pour the batter into your prepared baking pan and spread it evenly across the surface.
  6. Place the baking pan in the preheated oven and bake for 30-35 minutes, checking for doneness with a toothpick.
  7. Remove the pan from the oven and let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Allow the cake to cool for at least 15 minutes to prevent it from falling apart. Store it in an airtight container at room temperature for up to 3 days.

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