Print

Texas Tornado Cake

Print Recipe

Texas Tornado Cake is a delightful dessert that beautifully blends moist cake and a rich buttery glaze with crushed pineapple and chopped pecans.

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

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, combine the granulated sugar and eggs. Mix until well combined and creamy.
  3. Add the all-purpose flour, baking soda, and salt to the bowl. Mix thoroughly until just combined.
  4. Gently fold in the undrained crushed pineapple until evenly incorporated into the batter.
  5. Pour the batter into the prepared baking pan. Sprinkle the chopped pecans evenly over the top.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, combine the brown sugar, unsalted butter, and evaporated milk in a saucepan. Bring it to a gentle boil, stirring frequently for 3-5 minutes to create a smooth glaze.
  8. Once the glaze is ready, remove it from heat and stir in the vanilla extract.
  9. After removing the cake from the oven, pour the hot glaze evenly over the cake while it is still warm. Allow the cake to cool completely in the pan before slicing.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unglazed cake for up to 3 months.

Nutrition

Keywords: Texas Tornado Cake, dessert, Southern cake, pineapple cake, pecan cake

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