Texas Tornado Cake is a delightful and moist cake made with a combination of tropical flavors, including crushed pineapple, shredded coconut, and chopped pecans, topped with a creamy frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 can (20 ounces) crushed pineapple, drained
- 1 stick (4 ounces) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (as needed for consistency)
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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- In another bowl, combine the vegetable oil, eggs, vanilla extract, and buttermilk. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the chopped pecans, shredded coconut, and crushed pineapple.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by beating the softened butter and cream cheese together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk a tablespoon at a time until you reach the desired consistency.
- Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost the cooled cake with the cream cheese frosting and serve.