Name: Texas Tornado Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern American
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

Jump to Recipe

There’s something truly magical about a dessert that feels like a warm embrace, and the Texas Tornado Cake delivers exactly that. This cake combines moist, pineapple-infused batter with a delightfully gooey, caramel-like topping that cascades over every bite. The combination of buttery brown sugar glaze and crunchy pecans creates a perfect balance of textures, making the Texas Tornado Cake a beloved Southern treat that’s both comforting and show-stopping. Once you try it, you’ll understand why this recipe holds a special place in many hearts and kitchens.

Texas Tornado Cake Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients often yield the most unforgettable treats, and this Texas Tornado Cake is no exception. Each component plays a crucial role, crafting the cake’s moist crumb, rich topping, and nutty crunch that make it so memorable.

Granulated sugar (1 ½ cups): Adds sweetness and helps create tender crumbs in the cake.
Eggs (2): Provide structure and richness, binding all ingredients together perfectly.
All-purpose flour (2 cups): The foundation for the cake’s soft yet sturdy texture.
Baking soda (1 teaspoon): Acts as a leavening agent, ensuring a nice rise and light crumb.
Salt (½ teaspoon): Enhances flavors and balances sweetness beautifully.
Crushed pineapple, undrained (1 can, 20 oz): Infuses moisture and a subtle tropical tang into the cake.
Chopped pecans (1 cup): Add a satisfying crunch and nutty flavor that complements the cake’s sweetness.
Brown sugar (1 ½ cups): Integral for the luscious, caramel-like topping with rich molasses notes.
Unsalted butter (¾ cup): Provides creaminess and buttery depth to the topping.
Evaporated milk (½ cup): Gives the topping a creamy consistency that glazes the cake perfectly.
Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, sweet aroma.

How to Make Texas Tornado Cake

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan so your cake won’t stick and comes out effortlessly once it’s baked. This simple step sets the stage for perfect cake removal.

Step 2: Mix the Batter

In a large bowl, blend the granulated sugar and eggs until well combined, creating a smooth, sweet base. Next, stir in the flour, baking soda, and salt, mixing thoroughly to ensure even distribution of ingredients. Then fold in the entire can of crushed pineapple with its juice — this is the secret to the cake’s moist texture and its subtle, tangy sweetness.

Step 3: Add to Pan and Pecans

Pour the luscious pineapple batter into your prepared pan, smoothing it out evenly. Now, sprinkle the chopped pecans generously over the top. The nuts will toast slightly during baking, adding a wonderful crunch and depth of flavor.

Step 4: Bake the Cake

Place the pan in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be a delightful mix of sweet pineapple and toasted nuts, making it hard to wait for the cooling stage.

Step 5: Make the Brown Sugar Topping

While the cake bakes, prepare the heavenly topping. Combine the brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring it to a gentle boil and stir constantly for 3 to 5 minutes until the mixture thickens and becomes glossy. This step ensures the perfect caramel-like glaze that will soak into the cake.

Step 6: Finish with Vanilla and Glaze the Cake

Remove the saucepan from heat and stir in the vanilla extract for that extra burst of fragrant sweetness. As soon as your cake comes out of the oven, pour this hot topping evenly over the surface. Let the cake cool completely in the pan to allow the glaze to set and seep into every delicious nook.

How to Serve Texas Tornado Cake

Garnishes

A sprinkle of extra chopped pecans or a light dusting of powdered sugar can add a beautiful finishing touch. You could even add a dollop of whipped cream or a scoop of vanilla ice cream to elevate it into a special dessert worthy of celebration.

Side Dishes

This cake is rich and full-flavored, so pairing it with fresh fruit, like sliced strawberries or a simple mixed berry salad, adds a refreshing balance. A cup of strong coffee or a lightly brewed tea also complements the flavors perfectly.

Creative Ways to Present

For parties or gatherings, consider serving the Texas Tornado Cake in individual ramekins topped with pecans and a drizzle of caramel sauce. Alternatively, layering the cake with whipped cream and fruit makes a beautiful trifle that impresses both the eyes and the palate.

Make Ahead and Storage

Storing Leftovers

Once the Texas Tornado Cake has cooled, cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days, or refrigerated for up to 5 days, allowing you to enjoy its moist texture longer.

Freezing

If you want to save some for later, Texas Tornado Cake freezes beautifully. Wrap individual slices in plastic wrap and foil, then place them in a freezer-safe container. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

To bring your frozen or chilled Texas Tornado Cake slices back to life, warm them gently in a microwave for about 20-30 seconds or in a 300°F oven for 10 minutes. This helps revive the gooey topping and the cake’s softness without drying it out.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used but make sure it’s finely crushed and very juicy to replicate the moisture that canned pineapple provides. You may need to add a little extra juice to the batter to keep the cake moist.

Are pecans necessary or can I substitute them?

Pecans are traditional and add a fantastic flavor and texture, but you can substitute with walnuts or skip nuts altogether if you have allergies or preferences. The cake will still be delicious!

Is this cake gluten-free?

The recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, try substituting a gluten-free baking mix that can be used cup-for-cup, but expect a slight difference in texture.

How long does Texas Tornado Cake need to cool before serving?

It’s best to let the cake cool completely in the pan so the topping sets nicely and the flavors meld together. Cooling usually takes about 1 to 1.5 hours at room temperature.

Can I make Texas Tornado Cake in smaller pans?

Absolutely! Just adjust baking time accordingly. Smaller pans will bake faster, so start checking around 20 minutes. Larger or deeper pans may require more time to ensure the center is cooked through.

Final Thoughts

The Texas Tornado Cake is one of those recipes that bring joy with every bite. Its moist pineapple base paired with the irresistible caramel topping and crunchy pecans makes each slice a delightful escape. Whether you’re sharing it with friends, family, or savoring a quiet moment alone, this cake has a way of making ordinary days feel special. Give the Texas Tornado Cake a try—it’s bound to become a treasured favorite in your dessert rotation!

Texas Tornado Cake Recipe

★★★★★

4.8 from 13 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Texas Tornado Cake is a moist, flavorful dessert featuring a simple batter with pineapple and pecans, topped with a rich, buttery brown sugar glaze. This Southern-inspired cake combines sweet and nutty elements for a delightful treat perfect for any occasion.

Instructions

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.
Mix the Batter: In a large bowl, blend granulated sugar and eggs until well combined. Add the flour, baking soda, and salt, stirring thoroughly. Fold in the undrained crushed pineapple gently to maintain moisture.
Add to Pan: Pour the batter evenly into the prepared pan. Sprinkle the chopped pecans uniformly over the top to add a nutty crunch.
Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Make the Topping: While the cake bakes, combine the brown sugar, unsalted butter, and evaporated milk in a saucepan over medium heat. Bring to a boil while stirring constantly for 3-5 minutes to create a smooth glaze.
Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor of the topping.
Glaze the Cake: Once the cake is removed from the oven, immediately pour the hot topping evenly over it. Allow the cake to cool completely in the pan so the glaze soaks in and sets nicely.

Notes

Use undrained crushed pineapple to keep the cake moist and flavorful.
Ensure the topping is poured while hot to seep into the warm cake properly.
Allow the cake to cool completely before serving for best texture and flavor development.
You can substitute pecans with walnuts or omit nuts if preferred.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American