Description
Southern Pecan Texas Tornado Cake is a delightful dessert featuring a moist cake topped with a rich coconut-pecan mixture, perfect for any occasion.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon (5 mL) baking soda
- ½ teaspoon (2.5 mL) salt
- 2 large eggs
- 2 cups (about 500 g) crushed pineapple, with its juice
- 1 teaspoon (5 mL) vanilla extract
- 1 cup (100 g) finely chopped pecans
- ½ cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ⅔ cup (160 mL) evaporated milk
- 1 teaspoon (5 mL) vanilla extract
- 1 cup (85 g) sweetened shredded coconut
- 1 cup (100 g) finely chopped pecans
Instructions
- Preheat the oven: Set the oven to 350°F (175°C). Grease a 9 × 13-inch (23 × 33 cm) baking dish.
- Make the batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Add the eggs, crushed pineapple with its juice, vanilla, and chopped pecans. Stir just until everything is combined. No mixer is necessary.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the topping: While the cake bakes, melt the butter in a saucepan over medium heat. Add the sugar and evaporated milk. Whisk and cook for 1–2 minutes, until the mixture is hot and slightly thickened.
- Add coconut and pecans: Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans.
- Poke the cake: Remove the hot cake from the oven. Using the handle of a wooden spoon or a skewer, poke holes throughout the cake.
- Add the topping: Immediately pour the warm coconut-pecan mixture evenly over the cake, allowing it to seep into the holes and soak into the cake.
- Optional caramelized finish: For an extra toasted, caramelized topping, place the cake under the broiler for 1–2 minutes, watching constantly so the coconut doesn’t burn.
- Rest and serve: Let the cake cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- Ensure the cake is completely cooled before serving for the best texture.
- This cake can be stored in an airtight container for up to 3 days.
- For a nut-free version, omit the pecans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg