Texas Tornado Cake
A rich, moist cake combining yellow cake mix with crushed pineapple, coconut, and nuts, topped with a creamy cream cheese frosting. This quick and easy dessert is a Southern favorite that comes together in about 30 minutes of active cooking time.
Ingredients
- 1 box yellow cake mix
- 1 cup crushed pineapple with juice
- 1 cup shredded coconut
- 1 cup chopped walnuts or pecans
- 1/2 cup vegetable oil
- 4 large eggs
- 1 package cream cheese 8 oz, softened
- 1 stick unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C), then grease and flour a 9×13 inch baking pan to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), shredded coconut, chopped nuts, vegetable oil, and eggs, using a hand mixer or whisk to mix until well combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, mix the softened cream cheese and unsalted butter in a separate bowl until creamy, then gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Once the cake is done, allow it to cool completely in the pan, then spread the frosting generously on top.
- Slice into pieces and serve to your guests.