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.
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
- 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
Nutrition
- Serving Size: 1 slice (approx. 110g)
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Texas Tornado Cake, pineapple cake, nut cake, Southern dessert, moist cake, brown sugar glaze
