Texas Tornado Cake Recipe
The final result is a moist, flavorful cake with a luscious topping. This cake stays moist for several days; that is, if it lasts that long.
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 20 oz. can crushed pineapple, with juice
1/2 cup butter
1 cup sugar
5 1/2 ounces evaporated milk, (1 small can)
1 cup chopped nuts, pecans, walnuts, almonds
1 cup flaked coconut
- Preheat oven to 350°.
- Spray a 9" x 13" shallow baking dish with non-stick spray with flour.
- Cake: Mix the flour, sugar, soda, and salt. Add the eggs, vanilla, and pineapple; mix well.
- Pour the batter into the prepared baking dish and smooth out.
- Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Topping: while the cake is baking, melt the butter in a saucepan; stir in the sugar and evaporated milk.
- Stir well over medium heat until the sugar is dissolved.
- Stir in the nuts and coconut.
- When the cake is baked remove from the oven and poke over the surface with a fork.
- Pour the topping over the cake and spread over all.
Amount Per Serving
Calories 322 Calories from Fat 79
Percent Total Calories From: Fat 25% Protein 4% Carb. 71%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 6 g
Cholesterol 45 mg
Sodium 177 mg
Total Carbohydrate 57 g
Dietary Fiber 0 g
Sugars 13 g
Protein 3 g
Vitamin A 6% Vitamin C 5% Calcium 0% Iron 3%
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