Description
Texas Tornado Cake is a rich and moist dessert that combines layers of flavors and textures.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup crushed pineapple, drained
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Add vegetable oil, eggs, buttermilk, and vanilla extract to the dry ingredients and mix well.
- Fold in coconut, pecans, and crushed pineapple.
- Pour the batter into a greased and floured bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
- Store the cake in an airtight container to keep it fresh.
- This cake is best served with a cream cheese frosting.
- Let the cake cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Texas Tornado Cake, dessert, cake recipe