Name: Texas Tornado Cake That’s One of Those Sweet Easy Recipes You’ll Crave
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large eggs; 1 1/2 cups granulated sugar; 1 tsp vanilla extract; 1 (15 oz) can crushed pineapple, undrained; 2 tsp baking soda; 1 1/2 cups all-purpose flour; 1/4 tsp salt; 1 cup chopped pecans; 1/2 cup sweetened shredded coconut; 1/2 cup unsalted butter; 3/4 cup granulated sugar (for topping); 1/2 cup evaporated milk; 1 tsp vanilla extract (for topping)

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There’s something kind of magical about those old-school Southern desserts, don’t you think? This Texas Tornado Cake takes me right back to family reunions and church picnics, where someone’s grandma (not always mine) would roll up with a casserole dish of something sticky, sweet, and utterly irresistible. You mix it all in one bowl—no fancy equipment, no fuss—and out comes a gooey, nutty, coconut-crusted masterpiece that smells like a cozy Sunday afternoon. It’s the kind of cake that makes you feel like everything’s going to be just fine, even if the laundry’s still in the dryer and the dog chewed the couch again. We’re talking sweet easy recipes, quick and easy recipes, and even air fryer desserts easy recipes (if you dare to experiment). This one checks all the boxes: it’s an easy baking recipe, fits right in with the best easy dessert recipes, and feels like butter swim biscuits easy recipes met a cake. Let’s not pretend we’re saving this for a special occasion—it *is* the special occasion.

1) Key Takeaways
2) Easy Texas Tornado Cake Recipe
3) Ingredients for Texas Tornado Cake
4) How to Make Texas Tornado Cake
5) Tips for Making Texas Tornado Cake
6) Making Texas Tornado Cake Ahead of Time
7) Storing Leftover Texas Tornado Cake
8) Try these Desserts next!
9) Texas Tornado Cake Recipe
10) Nutrition

1) Key Takeaways

Texas Tornado Cake is one of those sweet easy recipes everyone needs on standby.
No mixer required and all the ingredients come together in one bowl.
The topping gets poured on warm, soaking into the cake and creating a gooey finish.
This dessert doubles up as a quick weeknight treat or a nostalgic potluck favorite.

2) Easy Texas Tornado Cake Recipe

Sweet easy recipes have their own way of winning people over, especially when the cleanup is as easy as the prep. With Texas Tornado Cake, you’re mixing, pouring, baking, and topping—all without needing to haul out every dish in the cabinet.

The cake starts off like a classic Southern favorite. Crushed pineapple, eggs, sugar, and vanilla all get stirred together into a thick batter that smells sweet and fresh even before it hits the oven. The baking soda helps the cake puff up slightly while the coconut and pecans folded in give it chew and crunch.

But the real magic happens when you pour the hot topping over the cake straight from the stove. That warm mixture seeps into the golden top, turning it into a sticky, buttery crust that’s hard to stop picking at. This is the kind of dessert where people come back for “just a sliver”—again and again.

3) Ingredients for Texas Tornado Cake

2 large eggs — These give the cake structure and richness. Room temperature is best, but I’ve been known to crack them straight from the fridge when impatient.

1 1/2 cups granulated sugar — For that deep, sweet flavor throughout. Yes, it’s a lot. No, you won’t regret it.

1 tsp vanilla extract — Adds warmth and balance. I always double sniff the bottle because it just smells like home baking.

1 (15 oz) can crushed pineapple, undrained — This is where the cake gets all its moisture and tang. Don’t drain it—juice and all goes in.

2 tsp baking soda — Makes the cake light and fluffy in all the right places, despite the heavy fruit load.

1 1/2 cups all-purpose flour — Just enough to hold everything together without drying it out.

1/4 tsp salt — Balances the sweet and wakes everything up.

1 cup chopped pecans — Adds crunch. If you toast them lightly first, they’re even better.

1/2 cup sweetened shredded coconut — You’ll want this for texture and a little tropical flavor.

1/2 cup unsalted butter — This melts down to create a rich sauce you’ll pour over the hot cake.

3/4 cup granulated sugar (for topping) — Melts with butter and milk to make a sweet glaze.

1/2 cup evaporated milk — Adds creaminess and body to the topping.

1 tsp vanilla extract (for topping) — Yep, another dose for the finish.

4) How to Make Texas Tornado Cake

Step 1. Preheat your oven to 350°F. Grease a 9×13 baking dish. I use a touch of butter or spray, depending on how wild the day’s been.

Step 2. In a big mixing bowl, combine the eggs, sugar, and vanilla. Whisk until smooth and a little frothy on top.

Step 3. Add the entire can of crushed pineapple. Juice too—don’t even think about draining it. Mix well.

Step 4. Stir in the baking soda, flour, and salt. You don’t need to beat it senseless—just mix until no flour streaks remain.

Step 5. Fold in the pecans and coconut. The batter will look thick and lumpy in the best way.

Step 6. Pour into the prepared baking dish and smooth the top. Bake for 35 to 40 minutes or until golden and a toothpick comes out clean.

Step 7. While the cake bakes, add butter, sugar, evaporated milk, and vanilla to a saucepan. Stir often over medium heat until it simmers and thickens a bit.

Step 8. Remove the cake from the oven and immediately pour the hot topping over the surface. It’ll bubble and soak in.

Step 9. Let it sit at room temp for a bit so it settles. Warm slices are the best, but it tastes amazing cold too.

5) Tips for Making Texas Tornado Cake

Use a light hand when mixing in the flour. Overworked batter gets rubbery fast, and that’s not the vibe we’re going for here.

Don’t skip the hot glaze. That buttery topping is the crown jewel of this recipe and part of what makes this one of the most loved sweet easy recipes on Elena Cooks.

If you’re short on time, you can microwave the topping ingredients, but do it slowly. Stir every 30 seconds so nothing scorches.

6) Making Texas Tornado Cake Ahead of Time

This cake holds up better than most. If you make it a day early, cover it once cooled and leave it at room temp. The flavor deepens and it actually gets better overnight.

For big events, I bake the base the night before and pour the hot glaze fresh the next day right before serving. It keeps the top gooey and guests impressed.

If you’re meal-prepping desserts (because yes, that’s a thing), Texas Tornado Cake fits into your quick and easy recipes rotation without much hassle.

7) Storing Leftover Texas Tornado Cake

Leftovers? Lucky you. Store the cake covered in the fridge. It lasts 3 to 4 days, but mine rarely makes it past day two.

To warm it up, toss a slice in the microwave for 15 seconds. You’ll get that fresh-out-the-oven magic back.

This one’s easy to freeze too. Wrap individual pieces, stash them in a bag, and thaw when needed. Another win for sweet easy recipes.

8) Try these Desserts next!

9) Texas Tornado Cake Recipe