Texas Tornado Cake Recipe

A super moist pineapple sheet cake topped with a warm coconut pecan frosting that soaks right in—sweet, gooey, and incredibly easy to make.

Course Dessert

Cuisine American

Keyword texas tornado cake

Prep Time 10

Cook Time 30

Servings

Calories 520kcal

Preheat oven to 350°F and lightly grease a 9x13 inch baking dish.
In a large bowl, mix together flour, sugar, eggs, crushed pineapple (with juice), baking soda, and vanilla until combined.
Pour batter into prepared dish and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and poke holes about an inch apart across the surface.
In a saucepan over medium heat, whisk together sugar, evaporated milk, butter, vanilla, and salt. Cook until slightly thickened, about 5 minutes.
Remove from heat and stir in coconut and pecans.
Pour topping over warm cake and spread to edges.
Let cool slightly before serving.

Calories and nutritional data is automatically generated. For best results calculate based on your exact ingredients.

Recipe Notes:

Do not drain the pineapple — the juice is essential for the cake’s moisture and texture.
The batter will be thick; this is normal.
Poking holes in the hot cake helps the topping soak in and creates that signature gooey texture.
For best results, pour the topping over the cake while both are still warm.
Cake can be served warm or at room temperature; flavor is even better the next day.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
If refrigerating, you can warm individual slices slightly before serving.
Pecans can be omitted or swapped with walnuts if preferred.