Tornado cake is a decadent dessert with the best coconut topping. It comes together quickly using ingredients you likely already have. Give Texas tornado cake a try for a delicious dessert.
If you love Poke Cake Recipes, this recipe for Tornado Cake will definitely be a hit. It is so moist and delicious and packed with flavor. It’s the easiest cake recipe to make for busy moms.
The kids also love when I make German Chocolate Dump Cake and Homemade Mounds Bar Recipe.
If you love recipes with pineapple, try Pineapple Dream Dessert and 35 Pineapple Desserts.
Table of contents
Why we love this recipe
This Texas Tornado Cake Recipe is so simple to make. The rich layers of coconut, sweetened condensed milk and other indulgent flavors come together for a delicious treat.
Ingredients
Cake
- All Purpose Flour
- Large Eggs
- Granulated Sugar
- Vanilla Extract
- Crushed Pineapple, do not drain
Topping
- Evaporated Milk
- Vanilla Extract
- pecans, chopped
- sweetened coconut flakes
Find the complete ingredient list at the bottom of the post.
Substitutions and Variations
- Substitute walnuts. If you don’t care for pecans or just don’t have any in the pantry, try using pecans. They are delicious nuts in the recipe.
- Try fruit cocktail. Instead of crushed pineapple, use mixed fruit. The texture will be a bit different and the cake will be more fruity.
- Use a cake mix. Instead of making the cake from scratch, you can use a cake mix. Then just make the topping as normal.
How to make tornado cake
- Step 1. First, preheat the oven. Set the oven to 350 degrees F. Then prepare the baking pan with cooking spray.
Step 2. Combine the cake ingredients using a large mixing bowl. The cake batter will be thick so you need a sturdy spoon that can support the weight.
Step 3. Pour the cake mixture into a 9 x 13 inch pan. Bake for 30 to 40 minutes or until the cake is set.
Step 4. After the cake bakes, poke holes all over the cake using the end of a wooden spoon. Make sure to poke holes evenly all over the cake so the yummy topping gets everywhere.
Step 5. Make the topping in a medium saucepan. Combine the evaporated milk, sugar, butter, and vanilla extract. Allow this to heat over medium-high heat until the mixture starts to thicken. Remove from the heat and add the pecans and coconut.
Step 6. Spread the mixture while it is hot on top of the cake. Make sure the mixture gets into all of the holes in the cake.
Step 7. The cake needs to sit for 5 to 10 minutes. This will allow the topping and cake to finish cooling.
FAQs
It is delicious served as is. However, sometimes we like to add a scoop of vanilla ice cream or whipped cream on top.
This is so amazing and always a crowd favorite at any event. It always goes so fast anytime I take it places.
Everyone loves it and asks for the recipe each time I make it for gatherings.
Cover the cake tightly with plastic wrap or use an airtight container. Place in the refrigerator or at room temperature for up to 4 to 5 days.
Cover with plastic wrap and again with foil. Place in the freezer for up to one month.
The texture may change slightly but it will still be good. Allow to thaw overnight before serving for best results.
No, leave the juice because it will help to make the cake moist. It will also give it more delicious flavor.
You want every last bit of that yummy pineapple juice soaked into the cake.
Yes, I actually think it is better made the day before. The flavors combine into the cake and make it even better.
I do not recommend making it more than 48 hours in advance though. You do not want the cake to get too soggy or mushy.
We typically use the handle of a wooden spoon because it makes the perfect size holes. However, you can use anything really.
Just make sure to poke the holes all the way to the bottom. This will ensure the topping gets all the way through the cake.
It will be so moist and delicious. Each bite is the best when you get some of that filling.
Try more easy poke cake recipes
Go ahead and make this delicious Tornado Cake. Please leave a comment once you do.
Tornado Cake
Ingredients
- FOR THE CAKE:
- 2 cups All Purpose Flour
- 2 Large Eggs
- 1 tsp Baking Soda
- 2 cups Granulated Sugar
- 1 tsp Vanilla Extract
- 1 can Crushed Pineapple 20 oz can (do not drain)
- FOR THE TOPPING:
- 2/3 cup Evaporated Milk
- 1 cup Granulated Sugar
- 1/2 cup salted Butter
- 1/2 tsp Vanilla Extract
- 1 cup pecans chopped
- 1 cup sweetened coconut flakes
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non-stick cooking spray.
- Then combine all the cake ingredients together in a large mixing bowl. I mix these ingredients together my hand with a wooden or plastic spoon.
- Then pour the mixture into the 9X13 pan and bake for 30-40 minutes until the cake is set and a toothpick inserted into the middle of the cake comes out clean.
- Move the cake to a wire rack and poke several holes in the cake with the end of a wooden spoon.
- Then it’s time to prepare the topping. Place the evaporated milk, sugar, butter and vanilla extract in a sauce pan. Heat over medium high heat for approximately 3-5 minutes until the mixture is well combined and thickened.
- Remove the sauce pan from the heat and then stir in the pecans and shredded coconut.
- Then spread the mixture (while it’s still hot) on top of the cake and allow the mixture to drip down into the holes in the cake.
- Let the topping and cake sit for 5-10 minutes to finish cooling.
- Then slice, serve and enjoy!
