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Texas Tornado Cake That’s One of Those Sweet Easy Recipes You’ll Crave

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Keywords: air fryer desserts easy recipes, butter swim biscuits easy recipes, easy baking recipes, easy dessert recipes, easy recipes for dinner, quick and easy recipes, sweet easy recipes
Servings: 12 slices
Author: Elena

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)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
  3. Add the crushed pineapple (juice and all) and mix to combine.
  4. Stir in baking soda, flour, and salt until just incorporated—don’t overmix.
  5. Fold in the pecans and shredded coconut.
  6. Pour the batter into the prepared baking dish and bake for about 35–40 minutes, or until golden brown and a toothpick comes out clean.
  7. While the cake is baking, combine the butter, 3/4 cup sugar, evaporated milk, and the second teaspoon of vanilla in a saucepan.
  8. Bring it to a gentle boil over medium heat, stirring often, until it thickens slightly (about 5–7 minutes).
  9. When the cake comes out of the oven, immediately pour the hot topping over the warm cake, spreading it evenly.
  10. Let it cool slightly—if you can wait—before digging in. Best served warm!