First published April 11, 2024. Last updated April 21, 2025 for editorial improvements.
Table of Contents
🎥 Video
The flavors in this cake are stitched into my memory right next to Mama’s rule that white shoes don’t see the light of day before Memorial Day. This old-school Texas tornado cake—also known as “do-nothing cake” because it’s basically foolproof—is sweet, gooey, and loaded with nostalgia. It’s a one-bowl wonder that comes together fast, bakes up in under an hour, and gets slathered in warm coconut-pecan frosting before it even thinks about cooling off. Moist, sticky, pineapple-rich perfection with zero patience required—just how we like it.
🧾 Ingredients
I've heard canned fruit cocktail, peaches, or pears are tasty alternatives to crushed pineapple in Texas tornado cake! Mom never made them that way and I haven't tried it. Let me know if you do.
Sometimes I substitute part of the white sugar with brown sugar. It adds just a hint of caramel flavor and it's so good.
📖 Recipe
Texas Tornado Cake
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Cake
- 2 cups flour
- 2 teaspoons baking soda
- 2 cups sugar
- 2 eggs
- ¼ cup sour cream
- 1 tablespoon rum, or use 1 tablespoon pineapple juice
- 20 ounces crushed pineapple, undrained; if you're using rum remove 1 tablespoon of juice and discard.
Topping
- ½ cup butter
- ¾ cup heavy cream
- 1 cup sugar
- 1 cup pecans, toasted and chopped
- 1 cup coconut, sweetened flaked
Instructions
Cake
- Preheat oven to 350℉
- Grease a 9 x 13-inch baking pan.
- Combine the flour, baking soda, sugar, eggs, sour cream, rum, and pineapple in a large bowl and mix well.
- Pour into the baking pan.
- Bake for 30-40 minutes until the cake is golden and when a wooden skewer inserted in the middle of the cake comes out clean.
Topping
- About 10 minutes before the cake comes out of the oven, make the frosting.
- Cook the butter, cream, and sugar in a heavy saucepan until thickened, about 5 minutes. Stir constantly.
- Add in the pecans and coconut.
Assembly
- Remove the finished cake from the oven.
- Poke holes over the cake with the end of a wooden spoon or a dowel.
- Pour the warm frosting over the warm cake.
- Let stand for at least 5 minutes.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
I don't know if it's the economy, my upcoming birthday, or just a touch of bittersweet nostalgia, but I've been going through my Mom's old recipe box more than usual and hungrily stirring up the flavors of my childhood.
This cake is full of laughter and memories in each sweet bite. I hope you'll give it a try and see if it doesn't encourage smiles all around the table. I know it always did for us.
📚 Related recipes
- Old Fashioned Pineapple Upside Down Cake is an easier version of the classic, vintage recipe baked in a pan or cast iron skillet.
- White Buttermilk Texas Sheet Cake is a quick scratch-made cake that’s extra moist with a hint of coconut and a fudgy white icing studded with toasted pecans. It's got all the good stuff!
- Perfect for Cinco de Mayo, Lime White Chocolate Tres Leches Cake is a tangy lime cake topped with rum and white chocolate whipped cream!
More easy poke cakes you'll love!
don't lose this recipe!
Missy White says
Hello. Do I keep just the tablespoon or pineapple juice? Or discard that? Thank you
Marye says
I've clarified the instructions - sorry. The 1 tablespoon of pineapple juice is only saved if you are NOT using rum. Otherwise use all the pineapple juice for something else or throw it out.