Print

Texas Tornado Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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