Easy Texas Tornado Cake

         Here is a cake that can be mixed together quickly for a last minute dessert. This is one of those old fashioned classic cakes. You likely have the ingredients needed already in your pantry.

When this cake came out in the 1940’s, it was called the do nothing cake, because there was no real work to do compared to the work they were used to back then. They had to measure everything back then. Whether this was due to the economy or whatever, they did measure everything out, ingredient by ingredient.

            The Texas Tornado Cake contains a moist cake with crushed pineapple inside, the cake is topped with a creamy coconut frosting. Bringing the flavor to more of a tropical taste. This cake is made like a poke cake, at least by me.

I wanted to ensure that all the pineapple goodness gets into the cake. I have made this an even healthier version by using the pineapple juice from the can as the necessary liquid. Thus, we have eliminated the oil or margarine that is commonly used.

Frequently Asked Questions:

            Is it okay to not make it as a poke cake?

There is nothing saying that you have to poke holes in the cake. I prefer to get all the pineapple flavor into the cake that I can. Turning it into a poke cake makes that easier. If you prefer, you can stab the cake with a fork and have smaller holes.

            No oil in the cake?

Do not get too excited, the cake can always be made with the fruit juice out of the can. The sauce will, however, make up for the lack of butter or margarine in the cake.

What do you need to make Easy Texas Tornado Cake

            1 tsp baking soda

            2 cups granulated sugar

            1 tsp vanilla extract

            2 large eggs

            2 cups all purpose flour

            1 can, 20 ounces Crushed Pineapple

Topping:

            ½ cup butter

            ½ tsp vanilla extract

            1 cup granulated sugar

            1 cup sweet coconut, shredded

            1 cup chopped pecans

            ⅔ cup evaporated milk

How to make Easy Texas Tornado Cake

FIRST STEP:

Preheat the oven to 350*

Light grease with butter and flour a 9×13 baking pan

SECOND STEP:

In a large bowl, add in the baking soda, flour, eggs, sugar vanilla extract and the crushed pineapple

a)

b)

c)

d)

Mix all those ingredients together with an electric hand mixer

THIRD STEP:

Pour into the prepared baking pan and bake on the center shelf for 40 to 45 minutes until the cake is golden in color

FOURTH STEP:

When the cake is done, poke holes into the top. This can be done using the handle of a wooden spoon or the tines of a fork.

Set aside and allow to cool for 10 minutes

FIFTH STEP:

In a medium saucepan, heat the evaporated milk, butter, sugar and vanilla until it comes to a boil

a)

b)

Mix in the coconut and the chopped pecans, continue cooking, stirring constantly for another 5 minutes

Pour the topping over the cake evenly

SIXTH STEP:

Slice, serve and enjoy

You could add a dollop of homemade whipped cream or whipped topping such as  Cool Whip just before serving.

YUM!

Enjoy!

YUM!