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Texas Tornado Cake

A rich, moist cake bursting with pineapple, nuts, and coconut, topped with a delightful cream cheese frosting. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (20 oz) crushed pineapple (undrained)
  • 1 cup shredded coconut
  • 1 cup chopped pecans
For the Cream Cheese Frosting
  • 8 oz cream cheese (softened)
  • 0.5 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Mix well.
  3. In a separate bowl, whisk together the vegetable oil, eggs, and crushed pineapple (with its juice). Pour this mixture into the dry ingredients and stir until well combined.
  4. Gently fold in the shredded coconut and chopped pecans.
Baking
  1. Pour the batter into the prepared baking dish and spread evenly.
  2. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Frosting
  1. In a medium bowl, cream together the softened cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
  3. Spread the cream cheese frosting generously over the cooled cake.
Serving
  1. Slice your Texas Tornado Cake into squares, serve, and enjoy!

Notes

Store your leftover cake covered in the fridge for about 4 to 5 days, or freeze individual pieces for up to two months.