Go Back
–+ servings
Delicious slice of Texas Tornado Cake with cream cheese swirl and pecans

Texas Tornado Cake

No ratings yet
A delightful dessert that encapsulates the warm, inviting spirit of Southern cooking, this cake features crushed pineapple and crunchy pecans for an unforgettable taste experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups granulated sugar Provides the sweetness that balances the other flavors.
  • 2 large eggs Adds moisture and helps bind the ingredients.
  • 2 cups all-purpose flour The base that gives structure to the cake.
  • 1 teaspoon baking soda Helps the cake rise for a fluffy texture.
  • 0.5 teaspoon salt Enhances flavor and balances the sweetness.
  • 1 20 oz can crushed pineapple, undrained Adds natural sweetness and moisture; juice is key for flavor.
  • 1 cup chopped pecans Provides a delightful crunch and nutty flavor.
Glaze Ingredients
  • 1.5 cups brown sugar Adds richness and depth to the glaze.
  • 0.75 cups unsalted butter Contributes to the moist texture and buttery flavor.
  • 0.5 cups evaporated milk Gives the glaze a creamy consistency.
  • 1 teaspoon vanilla extract Enhances the overall flavor with a warm, sweet note.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9 x 13 inch baking pan.
  2. In a large bowl, blend the granulated sugar and eggs until well combined.
  3. Add the all-purpose flour, baking soda, and salt, mixing until combined. Be careful not to overmix.
  4. Gently fold in the crushed pineapple along with its juice.
  5. Pour the batter into the prepared pan and sprinkle the chopped pecans evenly on top.
Baking and Glazing
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. While the cake bakes, prepare the glaze by combining brown sugar, unsalted butter, and evaporated milk in a saucepan.
  3. Cook over medium heat while stirring until it comes to a gentle boil, then continue stirring for 3-5 minutes.
  4. Remove from heat and stir in the vanilla extract.
  5. Once the cake is done baking, pour the hot glaze evenly over the top and allow to cool completely.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 35g

Notes

Ensure that you do not overmix the batter for an extra moist cake. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. For freezing, wrap pieces in plastic wrap and aluminum foil for up to 3 months. Mix in shredded coconut or use walnuts for a different twist.

Tried this recipe?

Let us know how it was!