Texas Tornado Cake
A delightful southern classic, Texas Tornado Cake combines a moist yellow cake with a sugary, crunchy topping, filled with coconut and nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch pan.
- Combine the yellow cake mix, water, vegetable oil, and eggs in a large mixing bowl. Mix until well combined.
- Fold in the shredded coconut and chopped pecans.
- Pour the batter into your prepared pan and spread it out evenly.
- Mix the brown sugar and white sugar in a separate bowl, then sprinkle it evenly over the cake batter.
- Bake for about 30 to 35 minutes. Check with a toothpick for doneness.
- Cool the cake before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days. You can also freeze for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Find it online: https://www.spiritsdrink.com/texas-tornado-cake/