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Texas Tornado Cake Recipe

Texas Tornado Cake Recipe
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★★★★★

4.8 from 13 reviews

Texas Tornado Cake is a moist and delicious dessert featuring a rich pineapple cake base topped with a gooey, buttery brown sugar glaze and crunchy pecans. This Southern classic combines fruity sweetness, nutty texture, and a luscious caramel-like topping for an irresistible treat perfect for any occasion.

Ingredients

Scale

For the Cake:

  • 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

For the 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 to prevent the cake from sticking.
  2. Mix the Batter: In a large mixing bowl, blend the granulated sugar and eggs until fully combined. Gradually add the all-purpose flour, baking soda, and salt, stirring thoroughly to ensure an even batter. Fold in the crushed pineapple along with its juice, mixing gently to incorporate.
  3. Add to Pan: Pour the prepared batter into the greased and floured baking pan. Evenly sprinkle the chopped pecans on top to add crunch and flavor.
  4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
  5. Make the Topping: While the cake is baking, combine the brown sugar, unsalted butter, and evaporated milk in a saucepan over medium heat. Stir constantly as the mixture comes to a boil and cook for 3 to 5 minutes to create a smooth, thick glaze.
  6. Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly to enhance the flavor of the topping.
  7. Glaze the Cake: Once the cake is removed from the oven, immediately pour the hot brown sugar glaze evenly over the top. Allow the cake to cool completely in the pan so the topping sets and the flavors meld.

Notes

  • Ensure the cake is fully cooled before slicing to allow the topping to thicken.
  • Chopped pecans can be toasted beforehand for extra flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • This cake pairs wonderfully with a scoop of vanilla ice cream or whipped cream.

Nutrition

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

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