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Texas Tornado Cake Recipe

Texas Tornado Cake Recipe
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★★★★★

5.1 from 16 reviews

Texas Tornado Cake is a moist, flavorful dessert featuring a tender pineapple-infused cake topped with a rich brown sugar glaze and crunchy pecans. This classic Southern treat combines simple ingredients for a comforting and irresistible finish to any meal, perfect for family gatherings and special occasions.

Ingredients

Scale

Cake

  • 1 ½ cups granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (20 oz) can crushed pineapple, undrained
  • 1 cup chopped pecans

Topping

  • 1 ½ cups brown sugar
  • ¾ cup unsalted butter
  • ½ cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
  2. Mix the Batter: In a large bowl, beat together the granulated sugar and eggs until smooth and well combined. Add the all-purpose flour, baking soda, and salt, stirring until fully incorporated. Fold in the crushed pineapple along with its juice to add moisture and flavor.
  3. Add to Pan: Pour the batter evenly into the prepared baking pan. Sprinkle the chopped pecans evenly over the top for added texture and nutty flavor.
  4. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  5. Make the Topping: While the cake is baking, combine the brown sugar, unsalted butter, and evaporated milk in a medium saucepan over medium heat. Bring the mixture to a boil, stirring constantly for 3-5 minutes until the topping thickens and becomes glossy.
  6. Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor of the glaze.
  7. Glaze the Cake: Immediately after removing the cake from the oven, pour the hot topping evenly over the cake. Allow the cake to cool completely in the pan so the topping sets and absorbs into the cake.

Notes

  • You can substitute pecans with walnuts or almonds for a different nutty flavor.
  • Ensure the topping is poured while hot for the best glaze absorption.
  • Serve the cake with a scoop of vanilla ice cream for an extra special treat.
  • Store leftovers covered at room temperature for up to 2 days to maintain freshness.
  • This cake is not gluten-free; use a gluten-free flour blend if needed.

Nutrition

Keywords: Texas Tornado Cake, pineapple cake, Southern dessert, pecan cake, pineapple topping, homemade cake, easy dessert

Find it online: https://islawhite.com/texas-tornado-cake-recipe/