Texas Tornado Cake

My mom made this Texas Tornado Cake for every potluck we ever went to when I was growing. up. It's stupid easy to throw together - you don't even need a mixer. A deliciously gooey coconut pecan topping covers a moist, syrupy pineapple rum cake that everyone will love.

Course Dessert - Cake

Cuisine American - Vintage

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 518kcal

Author Marye Audet-White

Ingredients

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

Storage:

Store leftovers in the baking dish covered with plastic wrap or in an airtight container in the fridge for up to five days. I don’t recommend freezing Texas tornado cake. It can get a little soggy when it thaws.

Tips

Cake is done when an instant-read thermometer shows 190F to 205F when pushed into the center.

To toast pecans

Spread the pecans in a single layer on a baking sheet lined with parchment paper. Bake in a 350-degree F oven for 8-10 minutes, stirring them halfway through. Keep an eye on ‘em so they don’t burn. Let cool slightly.

Nutrition