Pineapple Tornado Cake Recipes
TEXAS TORNADO CAKE
This recipe is quick and easy, and can be made with ingredients at hand. Serve it to those guests who strike unexpectedly.
Provided by Ann Hammock
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Grease and flour a 9 x 13 inch cake pan. Preheat oven to 325 degrees F (165 degrees C).
- Mix together sugar, eggs, fruit cocktail, soda, and flour. Pour batter into prepared pan.
- Mix the brown sugar and nuts together, and sprinkle mixture onto the batter.
- Bake for 40 minutes, or until done.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 37.8 g, Cholesterol 20.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 150.6 mg, Sugar 19.9 g
TORNADO CAKE
Texas Tornado Cake is a super easy and fast dessert recipe to whip together in a pinch. With just a few pantry staples you can have this delicious cake ready to serve in less than an hour!
Provided by Melissa Riker
Categories dessert
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with nonstick spray.
- In a large bowl, stir together all cake ingredients until blended.
- Pour into prepared dish and bake 30-40 minutes or until toothpick inserted in the middle comes out clean. Remove to cooling rack and poke holes about 1 inch apart in the cake with a wooden skewer, chopstick, or handle of a wooden spoon.
- Combine butter, vanilla, evaporated milk, and sugar in a medium saucepan. Heat over medium high heat, stirring often, until thickened, about 3-5 minutes.
- Remove from heat and stir in nuts and coconut flakes. Pour mixture over the cake while it is still hot and spread evenly. Let topping set a few minutes before serving for best results.
Nutrition Facts : Calories 471 calories, Sugar 56.3 g, Sodium 213 mg, Fat 17.5 g, SaturatedFat 7.8 g, TransFat 0.3 g, Carbohydrate 75.7 g, Fiber 2.4 g, Protein 5.4 g, Cholesterol 51.3 mg
PINEAPPLE TORNADO CAKE
Super moist, easy to make recipe. Great for potlucks.
Provided by Anita Hoffman
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. Mix all ingredients with a spoon. Put into a greased and floured 9 X 13 inch pan. Bake at 350 degrees for 30 to 40 minutes.
- 2. While hot poke with a skewer or wooden spoon handle. Immediately pour frosting over cake.
- 3. FROSTING: Cook butter, evaporated milk and sugar until thickened (about 5 minutes) stirring often.
- 4. Add nuts and coconut.
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- Now it's time to make your topping. Add your evaporated milk, vanilla extract, butter, and sugar to a medium saucepan and bring it to a boil while stirring. Once boiling add your nuts, and flaked coconut and continue to stir as you cook it for five more minutes on medium heat.Remove from heat and poke holes in your cake with a fork. Make the holes about 3/4 of the way deep and all over the top of your cake.Pour your hot topping over your warm cake. The topping is going to soak all through your cake and make it crazy tasty!
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- Beat eggs with sugar and vanilla, combine with flour and soda, mix. Add chopped pineapples with juice from a can and knead a uniform dough.
- Pour the dough into the prepared pan and bake in a preheated oven for 40 minutes. Check availability with a bamboo skewer.
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- Measure the sugar into a large mixing bowl. Add eggs. Stir ingredients with a wooden spoon after each addition. Add a can of UNDRAINED Very Cherry fruit cocktail. You need all the juice and syrup. Add vanilla. Add flour and baking soda. Pour into a 9x13" baking dish that has been sprayed with Pam cooking spray. Measure brown sugar into a small mixing bowl and add chopped pecans. Stir to combine. Sprinkle over top of the cake batter. Bake at 325 for about 40 minutes.
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