Description
A soft, rich Texas-style sheet cake soaked in a buttery coconut-pecan topping. Moist, gooey, and absolutely irresistible — made from pantry staples in under an hour.
Ingredients
20 oz crushed pineapple (with juice)
1 cup granulated sugar
1 cup all-purpose flour
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 stick unsalted butter (½ cup)
¾ cup evaporated milk
1 cup brown sugar
1 cup shredded sweetened coconut
½ cup chopped pecans
Instructions
1. In a large bowl, stir together the crushed pineapple (with juice), sugar, eggs, vanilla extract, baking soda, and flour until just combined.
2. Pour the batter into a greased 9×13-inch baking dish and smooth the top.
3. Bake at 350°F (175°C) for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
4. While the cake bakes, melt the butter in a saucepan over medium heat. Add evaporated milk and brown sugar. Bring to a gentle boil and simmer for 2–3 minutes.
5. Stir in shredded coconut and chopped pecans. Remove from heat.
6. Once the cake is baked, pour the hot topping evenly over the cake while still warm.
7. Let sit for 15 minutes before serving. Serve warm or at room temperature.
Notes
For extra crunch, toast the pecans before adding them to the topping.
Don’t skip the pineapple juice — it keeps the cake moist and flavorful.
This cake is best served warm but stores well for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 368
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: tornado cake, Texas cake, pineapple cake, gooey topping