Texas Tornado Cake Recipe

Introduction

The Texas Tornado Cake is a delightful dessert featuring a moist pineapple cake base topped with a rich, caramel-like glaze. This classic southern treat combines the sweetness of pineapple and brown sugar with crunchy pecans for a perfect balance of flavors and textures.

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 prepare it for the batter.
2. Step 2: In a large bowl, blend the granulated sugar and eggs until well combined. Add the flour, baking soda, and salt, mixing thoroughly. Fold in the crushed pineapple with its juice.
3. Step 3: Pour the batter into the prepared pan and evenly sprinkle the chopped pecans over the top.
4. Step 4: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: While the cake bakes, combine the brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a boil, stirring constantly for 3-5 minutes to create the topping.
6. Step 6: Remove the saucepan from heat and stir in the vanilla extract.
7. Step 7: As soon as the cake comes out of the oven, pour the hot topping evenly over the cake. Allow the cake to cool completely in the pan before serving.

Tips & Variations

• For extra texture, toast the pecans lightly before sprinkling them on top.
• Substitute walnuts or almonds if pecans are unavailable or for a different flavor.
• Add a pinch of cinnamon to the batter for a warm, spiced note.
• Serve with a dollop of whipped cream or vanilla ice cream for a creamy contrast.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices briefly in the microwave to soften the topping before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh crushed pineapple works well, but be sure to include some of its juice to maintain the cake’s moisture.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, ensuring it contains xanthan gum or another binder for best results.

Texas Tornado Cake Recipe

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4.4 from 57 reviews

Texas Tornado Cake is a moist and flavorful dessert featuring a pineapple-infused batter topped with a rich, buttery brown sugar glaze and crunchy pecans. This classic cake combines sweet pineapple, warm vanilla, and nutty pecan flavors, all baked into a tender cake and finished with a luscious sauce that seeps into every bite, making it a comforting and irresistible treat.

• Author: Bella
• 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 Batter

• 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 ensure the cake does not stick and bakes evenly.
2. Mix the Batter: In a large bowl, combine the granulated sugar and eggs, beating them together until well blended. Add the flour, baking soda, and salt, mixing thoroughly to avoid lumps. Gently fold in the undrained crushed pineapple, distributing it evenly throughout the batter.
3. Add to Pan: Pour the prepared batter into the greased and floured baking pan. Evenly sprinkle the chopped pecans over the top of the batter to add texture and flavor.
4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
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, stirring constantly for 3 to 5 minutes until it thickens slightly.
6. Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse the topping with warm flavor.
7. Glaze the Cake: As soon as the cake comes out of the oven, pour the hot brown sugar topping evenly over it. Allow the cake to cool completely in the pan to let the glaze soak in and set, resulting in a moist and decadent dessert.

Notes

• Make sure to use undrained crushed pineapple to maintain moisture and flavor.
• Use a 9×13 inch baking pan for the correct cake thickness and baking time.
• The topping should be poured hot to properly soak into the cake and create a rich glaze.
• Allow the cake to cool completely before cutting for best texture and flavor distribution.
• Chopped pecans can be substituted with walnuts if preferred.

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