Description
Texas Tornado Cake is a moist and flavorful cake packed with pineapple, coconut, and nuts, topped with a creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 can (20 ounces) crushed pineapple, drained
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon. Mix well.
- In another bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped pecans, shredded coconut, and crushed pineapple until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and spreadable.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Notes
- For a twist, try adding chocolate chips to the batter for a richer flavor.
- You can also substitute walnuts for pecans if you prefer a different nut.
- For a lighter version, use Greek yogurt instead of cream cheese in the frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg