Ingredients
– 1 box yellow cake mix
– 1 cup shredded coconut
– 1 cup crushed pineapple, drained
– 1 cup chopped pecans
– 3 large eggs
– 1/2 cup vegetable oil
– 1/2 cup water
– 1 teaspoon vanilla extract
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract (for frosting)
Equipment Needed
– 9×13-inch baking pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
Let’s get started on this delicious Texas Tornado Cake! First, preheat your oven to 350°F (175°C). Grease and flour your 9×13-inch baking pan to ensure a perfect release once the cake is done baking. In a large mixing bowl, combine the yellow cake mix, shredded coconut, crushed pineapple, chopped pecans, eggs, vegetable oil, water, and vanilla extract. Mix everything together using an electric mixer on medium speed until the batter is smooth and well blended. The smell of coconut and pineapple is intoxicating at this stage! (See the next page below to continue steps…)