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Texas Tornado Cake

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A delightful Southern dessert that combines crushed pineapple and a rich brown sugar glaze, topped with crunchy pecans for a unique twist.

  • Author: daniel-kim
  • 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

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, combine granulated sugar and eggs, then add flour, baking soda, and salt. Mix until well combined, then fold in crushed pineapple.
  3. Pour the batter into the prepared baking pan and sprinkle chopped pecans on top.
  4. Bake for 30-35 minutes, or until a toothpick comes out clean.
  5. While the cake bakes, combine brown sugar, butter, and evaporated milk in a saucepan. Boil for 3-5 minutes until smooth.
  6. Remove from heat and stir in vanilla extract.
  7. Pour the hot glaze over the baked cake and allow to cool completely.

Notes

For less moisture, slightly drain the crushed pineapple. Toasting pecans can enhance their flavor.

Nutrition

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