Texas Tornado Cake is a Southern staple beloved for its moist crumb and gooey, pecan-coconut topping. The key is pouring the boiled icing over the cake while both are still hot, allowing the glaze to permeate the sponge for a “melt-in-your-mouth” finish.
Ingredients
- Base: 1 box yellow cake mix, 2 eggs, and 1 can fruit cocktail (with juice).
- Crunch: 1 cup chopped pecans and 1 cup shredded coconut.
- Glaze: 1 cup sugar, 3/4 cup evaporated milk, and 1/2 cup butter.
Step-by-Step Instructions
- Mix & Bake: Combine cake mix, eggs, and fruit (with juice). Bake in a 9×13 pan at 350°F (175°C) for 30-35 minutes.
- Boil the Icing: Boil sugar, evaporated milk, and butter for 2 minutes. Stir in pecans, coconut, and vanilla.
- The Infusion: Pour the hot glaze over the cake immediately after it leaves the oven. Let cool completely before slicing to allow the gooey topping to set.