Vickie Nichols of Largo, Fla., was seeking a restaurant's recipe for Texas Tornado Cake, noting that the dessert had crushed pineapple in it and a coconut topping.
Anne Bryant of Sun City Center, Fla., sent a recipe -- but not the restaurant recipe.
This is a very easy recipe to make, suited to any skill level. When I first read this recipe, I realized there's no fat in it, meaning no butter or oil, and there's no vanilla. Well, the lack of butter or oil didn't affect the taste, but I did miss the vanilla. Next time I would add a teaspoon.
Also, Bryant's version uses fruit cocktail to moisten the cake, but you could substitute the same amount of pineapple (though I suggest holding back some of the juice if using crushed pineapple). This recipe does not reflect the addition of vanilla. It is just as Bryant sent it.