Description
A wonderfully moist and fruity pineapple cake, poked while warm and drenched in a rich, buttery coconut-pecan topping that soaks into every bite.
Ingredients
For the Cake:
2 cups all purpose flour
2 cups granulated sugar
2 large eggs
20 ounces canned crushed pineapple (NOT drained)
1 teaspoon baking soda
1 teaspoon vanilla
For the Topping:
1 cup granulated sugar
⅔ cup evaporated milk
½ cup butter
½ teaspoon vanilla
¼ teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- In a large bowl, mix together the flour, 2 cups of sugar, eggs, the entire can of crushed pineapple (with juice), baking soda, and 1 teaspoon of vanilla until they are well combined.
- Pour the cake batter into your prepared baking dish and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven. While it’s still warm, use the handle of a wooden spoon or a skewer to poke holes about an inch apart across the entire surface of the cake.
- To make the topping, combine 1 cup of sugar, evaporated milk, butter, ½ teaspoon of vanilla, and salt in a saucepan over medium heat.
- Cook the mixture, whisking frequently, for about 5 minutes until it thickens slightly.
- Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
- Immediately pour the hot topping over the warm cake, spreading it to the edges to ensure it covers the entire surface and seeps into the holes.
- Let the cake cool slightly before serving to allow the topping to set.
Notes
Do not drain the crushed pineapple; the juice is crucial for the cake’s moisture.
Pouring the topping over the cake while both are still warm helps the topping absorb properly.
For a toastier flavor, you can toast the pecans and coconut before adding them to the topping.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Texas Tornado Cake, pineapple cake, poke cake, coconut pecan frosting, Southern dessert