Print

Texas Tornado Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful dessert combining crushed pineapple and pecans, topped with a rich buttery glaze, perfect for potlucks and family gatherings.

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 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.
  4. Gently fold in the crushed pineapple, ensuring it is evenly distributed.
  5. Pour the batter into the baking pan and sprinkle the chopped pecans over the top.
  6. Bake for 30-35 minutes until a toothpick comes out clean.
  7. While the cake is baking, prepare the topping by combining brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a gentle boil, stirring for 3-5 minutes until slightly thickened.
  8. Remove from heat and stir in vanilla extract.
  9. Once the cake is out of the oven, pour the hot topping evenly over it. Allow to cool completely before serving.

Notes

Use undrained crushed pineapple for moisture. Toast walnuts for extra flavor if desired.

Nutrition

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