Texas Tornado Cake Recipe

Introduction

Texas Tornado Cake is a delightful dessert known for its moist texture and rich, buttery topping. Packed with crushed pineapple and pecans, this cake offers a wonderful balance of sweet and nutty flavors that make it perfect for any occasion.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
2. Step 2: In a large bowl, beat the granulated sugar and eggs together until combined.
3. Step 3: Add the flour, baking soda, and salt to the sugar and eggs mixture. Stir thoroughly to combine.
4. Step 4: Fold in the crushed pineapple with its juice, mixing gently until evenly distributed.
5. Step 5: Pour the batter into the prepared pan and spread evenly. Sprinkle the chopped pecans over the top.
6. Step 6: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: While the cake bakes, combine the brown sugar, butter, and evaporated milk in a saucepan over medium heat.
8. Step 8: Bring the mixture to a boil, stirring constantly for 3 to 5 minutes until thickened.
9. Step 9: Remove the saucepan from heat and stir in the vanilla extract.
10. Step 10: Pour the hot topping evenly over the freshly baked cake as soon as it comes out of the oven.
11. Step 11: Allow the cake to cool completely in the pan before serving to let the topping set.

Tips & Variations

• For extra crunch, toast the pecans lightly before sprinkling on the cake.
• You can substitute walnuts for pecans if preferred.
• To add a tropical twist, sprinkle shredded coconut along with the pecans.
• Make sure to pour the topping while it’s hot to create a glossy, rich glaze.

Storage

Store the cooled Texas Tornado Cake covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for about 15 seconds to soften the topping and bring out the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh crushed pineapple can be used, but make sure to include some juice to keep the cake moist. Adjust sweetness if fresh pineapple is less sweet.

Is this cake gluten-free?

This recipe calls for all-purpose flour, so it is not gluten-free. However, you can try substituting with a gluten-free flour blend suitable for baking.

Texas Tornado Cake Recipe

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★★★★★

4.5 from 159 reviews

Texas Tornado Cake is a moist and flavorful dessert featuring a tender cake base made with crushed pineapple and pecans, topped with a rich, buttery brown sugar glaze infused with vanilla. This Southern classic combines sweet and nutty flavors with a gooey topping that soaks into the cake, making it irresistibly delicious and perfect for any occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Cake Ingredients

• 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 Ingredients

• 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, blend the granulated sugar and eggs until well combined and fluffy. Add the all-purpose flour, baking soda, and salt, mixing thoroughly to integrate all dry ingredients. Gently fold in the undrained crushed pineapple, ensuring the juice is mixed into the batter for added moisture.
3. Add to Pan: Pour the prepared batter into the greased and floured baking pan. Evenly sprinkle the chopped pecans on top to add texture and nutty flavor.
4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
5. Make the Topping: While the cake is baking, combine the brown sugar, unsalted butter, and evaporated milk in a saucepan over medium heat. Bring the mixture to a boil while stirring constantly and continue boiling for 3 to 5 minutes to thicken the glaze.
6. Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract to add aroma and depth of flavor to the topping.
7. Glaze the Cake: As soon as the cake is taken out of the oven, immediately pour the hot topping evenly over the cake. Allow the cake to cool completely in the pan so the glaze can soak in and the flavors meld beautifully.

Notes

• Use freshly chopped pecans for a crunchier texture; toasted pecans can enhance the flavor even more.
• Make sure to pour the warm topping over the hot cake so it soaks evenly and deeply.
• Allow the cake to cool completely for the topping to thicken and properly set.
• You can substitute evaporated milk with regular milk or half-and-half for a different richness.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Texas Tornado Cake, pineapple cake, pecan cake, Southern dessert, brown sugar glaze, moist cake, easy cake recipe