Texas Tornado Cake Recipe

Introduction

The Texas Tornado Cake is a delightful treat that combines a moist pineapple-flavored cake with a rich, buttery caramel topping. This easy-to-make dessert is perfect for family gatherings or casual get-togethers, offering a sweet and nutty flavor with every bite.

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, blend the granulated sugar and eggs until well combined. Add the flour, baking soda, and salt, mixing thoroughly to form the batter.
3. Step 3: Fold in the crushed pineapple along with its juice, ensuring it’s evenly distributed throughout the batter.
4. Step 4: Pour the batter into the prepared pan and evenly sprinkle the chopped pecans over the top.
5. Step 5: Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: 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 to 5 minutes until smooth and thickened.
7. Step 7: Remove the saucepan from heat and stir in the vanilla extract.
8. Step 8: As soon as the cake comes out of the oven, pour the hot topping evenly over it. Allow the cake to cool completely in the pan to let the glaze set.

Tips & Variations

• For extra texture, substitute half of the chopped pecans with chopped walnuts or almonds.
• If you prefer a less sweet topping, reduce the brown sugar to 1 cup.
• Add a pinch of cinnamon to the batter for a warm, spiced flavor.
• Use fresh pineapple crushed in a blender if you prefer a fresher taste, but drain excess juice to avoid a soggy cake.

Storage

Store the Texas Tornado Cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave for about 15 seconds to revive the warmth of the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose one that includes a binding agent for best results.

Is it okay to prepare the topping ahead of time?

While the topping can be made ahead, it’s best to pour it over the cake immediately after baking to allow it to soak in properly and create the signature glaze.

Texas Tornado Cake Recipe

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★★★★★

4.6 from 120 reviews

Texas Tornado Cake is a moist and flavorful dessert featuring a tender pineapple-infused cake topped with a rich, buttery brown sugar glaze and crunchy pecans. This classic Southern treat combines the sweetness of crushed pineapple and brown sugar with a delightful nutty texture, making it perfect for family gatherings or potlucks.

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

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 thoroughly to prevent sticking and ensure easy removal of the cake.
2. Mix the Batter: In a large bowl, beat the granulated sugar and eggs together until well combined and slightly fluffy. Gradually add the all-purpose flour, baking soda, and salt into the mixture, stirring well to combine. Gently fold in the undrained crushed pineapple, distributing it evenly throughout the batter.
3. Add to Pan: Pour the prepared batter evenly into the greased and floured 9×13 inch baking pan. Sprinkle the chopped pecans evenly over the top of the batter for added texture and flavor.
4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test for doneness by inserting a toothpick into the center of the cake – it should come out clean or with a few moist crumbs attached.
5. Make the Topping: While the cake is baking, combine the brown sugar, unsalted butter, and evaporated milk in a medium saucepan over medium heat. Stir the mixture constantly and bring it to a boil. Allow it to boil and thicken for 3 to 5 minutes, continuing to stir to prevent burning and ensure even cooking.
6. Finish with Vanilla: Remove the saucepan from heat and immediately stir in the vanilla extract to infuse the topping with a warm, fragrant flavor.
7. Glaze the Cake: As soon as the cake is removed from the oven, pour the hot brown sugar glaze evenly over the surface to soak into the cake layers. Allow the cake to cool completely in the pan so the topping sets and the flavors meld harmoniously.

Notes

• For extra moistness, use fresh crushed pineapple or well-drained canned pineapple as preferred.
• Chilling the cake after glazing improves slicing and serving.
• Substitute pecans with walnuts if desired.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for extended freshness.
• This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

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