Texas Tornado Cake
A delightful cake combining coconut, pecans, and crushed pineapple, perfect for any occasion.
Ingredients
Main ingredients
- 1 box yellow cake mix Use your favorite brand
- 4 large eggs Room temperature for better mixing
- 1 cup vegetable oil Alternatives can include unsweetened applesauce
- 1 cup sugar Adjust according to preference
- 1 cup crushed pineapple, drained Press out excess liquid
- 1 cup chopped pecans Can substitute with sunflower seeds for nut-free version
- 1 cup shredded coconut Unsweetened preferred for less sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix, eggs, and vegetable oil. Mix until smooth, about 2-3 minutes.
- Gradually add in the sugar and drained crushed pineapple, stirring gently to incorporate.
- Fold in the chopped pecans and shredded coconut until evenly distributed.
- Grease a 9x13 inch baking pan, then pour the batter into the pan and spread evenly.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve, optionally pairing with whipped cream or a scoop of vanilla ice cream.
Notes
Store leftovers in a covered container in the refrigerator for up to a week. Can freeze individual slices wrapped tightly.