Texas Tornado Cake: A Sweet Southern Delight

Name: Texas Tornado Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 1 ½ cups granulated sugar; 2 large 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

Texas Tornado Cake is a delightful dessert that brings the charm of southern baking right to your kitchen. With its moist, pineapple-infused cake topped with a luscious, buttery sauce, each bite is a burst of flavor and comfort. The combination of crushed pineapple and crunchy pecans adds a beautiful texture, making this cake a true showstopper at any gathering.

The aroma that fills your kitchen as it bakes is simply irresistible, inviting everyone to come and enjoy a slice. Ideal for potlucks, family gatherings, or just a cozy afternoon treat, this cake is sure to impress with its rich taste and delightful presentation. Whether served warm or at room temperature, Texas Tornado Cake is a crowd-pleaser that will leave everyone asking for seconds.

Ingredients

1 ½ cups granulated sugar: Sweetens the cake and balances the tartness of the pineapple.
2 large eggs: Provides moisture and helps bind the ingredients together.
2 cups all-purpose flour: Forms the structure of the cake.
1 teaspoon baking soda: Acts as a leavening agent to make the cake rise.
½ teaspoon salt: Enhances the flavor of the cake.
1 (20 oz) can crushed pineapple, undrained: Adds moisture and a tropical flavor.
1 cup chopped pecans: Introduces a crunchy texture and nutty flavor.
1 ½ cups brown sugar: Sweetens the topping and gives it a caramel-like richness.
¾ cup unsalted butter: Richness and moisture for the topping.
½ cup evaporated milk: Adds creaminess to the topping.
1 teaspoon vanilla extract: Enhances the overall flavors.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix the granulated sugar and eggs until fully combined.
Add the flour, baking soda, and salt to the mixture. Gently fold in the crushed pineapple, including its juice.
Pour the cake batter into the prepared baking pan. Sprinkle the chopped pecans evenly over the top.
Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping. In a saucepan, combine brown sugar, butter, and evaporated milk. Boil and stir for 3-5 minutes until the mixture is smooth.
Remove from heat and stir in the vanilla extract.
As soon as the cake comes out of the oven, pour the hot topping over it. Allow the cake to cool completely in the pan.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Servings: 12
Calories: Approximately 350 calories per slice

Tips, Storage & Variations

Tips: Ensure the pineapple is well-drained if you prefer a less moist cake. Chopping the pecans finely will distribute the nutty flavor more evenly.
Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Freezing: This cake freezes well. Wrap slices in plastic wrap and foil before freezing for up to 3 months. Thaw in the refrigerator before serving.
Variations: For a different twist, substitute walnuts for pecans, or mix in shredded coconut for added texture and flavor.

FAQ

Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used, but make sure to finely chop and drain it well.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean, the cake is ready.

Q: What is the best way to serve Texas Tornado Cake?
A: It can be served warm or at room temperature, optionally with whipped cream.

Q: Can I use a different type of nut?
A: Yes, you can substitute pecans with walnuts or almonds for a different flavor profile.

Q: How long does the cake last in the refrigerator?
A: The cake can be stored in the refrigerator for up to 5 days.

Q: Can I make this cake ahead of time?
A: Absolutely! The cake can be baked and stored for a couple of days before serving.

Conclusion

Texas Tornado Cake is more than just a dessert; it is a slice of southern hospitality that brings people together. With its rich flavors and moist texture, it is sure to become a favorite in your home. We encourage you to try this recipe and share it with family and friends. Enjoy the comforting taste of this classic cake!

Texas Tornado Cake

Print Recipe

Texas Tornado Cake is a delightful dessert that combines moist pineapple-infused cake with a buttery sauce, making it a perfect treat for any gathering.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

1 ½ cups granulated sugar
2 large 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

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, mix the granulated sugar and eggs until fully combined.
Add the flour, baking soda, and salt to the mixture. Gently fold in the crushed pineapple, including its juice.
Pour the cake batter into the prepared baking pan. Sprinkle the chopped pecans evenly over the top.
Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping by combining brown sugar, butter, and evaporated milk in a saucepan. Boil and stir for 3-5 minutes until the mixture is smooth.
Remove from heat and stir in the vanilla extract.
As soon as the cake comes out of the oven, pour the hot topping over it. Allow the cake to cool completely in the pan.