Texas Tornado Cake Recipe

Texas Tornado Cake Recipe
According to sources on the web, Texas Tornado Cake was developed in the 40s and has also been called Do Nothing Cake because it is so easy to put together, it’s just like doing nothing. The ingredients are pantry items that almost everyone has around, and the cake goes together very quickly. No mixer is needed, so it’s a good option for those who are in a hurry.
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.

16 Servings

2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
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

  1. Preheat oven to 350°.
  2. Spray a 9" x 13" shallow baking dish with non-stick spray with flour.
  3. Cake: Mix the flour, sugar, soda, and salt. Add the eggs, vanilla, and pineapple; mix well.
  4. Pour the batter into the prepared baking dish and smooth out.
  5. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Topping: while the cake is baking, melt the butter in a saucepan; stir in the sugar and evaporated milk.
  7. Stir well over medium heat until the sugar is dissolved.
  8. Stir in the nuts and coconut.
  9. When the cake is baked remove from the oven and poke over the surface with a fork.
  10. 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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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.