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Texas Tornado Cake Recipe

Texas Tornado Cake Recipe
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★★★★★

4.8 from 10 reviews

Texas Tornado Cake is a moist and delicious dessert featuring a pineapple-infused batter baked to perfection and topped with a rich, buttery brown sugar glaze studded with crunchy pecans. This classic Southern treat combines sweet pineapple, nutty pecans, and a luscious caramelized topping for a crowd-pleasing cake that’s perfect for any occasion.

Ingredients

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Cake Batter

  • 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

Topping

  • 1 cup chopped pecans
  • 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 sticking and ensure even cooking.
  2. Mix the Batter: In a large bowl, blend granulated sugar and eggs until well combined and creamy. Gradually add the flour, baking soda, and salt, mixing thoroughly to create a smooth batter. Gently fold in the crushed pineapple along with its juice to keep the cake moist and flavorful.
  3. Add to Pan: Pour the prepared batter into the greased and floured baking pan. Evenly sprinkle the chopped pecans over the top to add a delightful crunch and nutty flavor.
  4. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
  5. Make the Topping: While the cake is baking, combine brown sugar, unsalted butter, and evaporated milk in a saucepan over medium heat. Bring the mixture to a boil, stirring constantly for 3 to 5 minutes until thickened and smooth.
  6. Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract to add a fragrant and rich note to the topping.
  7. Glaze the Cake: As soon as the cake is removed from the oven, pour the hot brown sugar topping evenly over the surface. Allow the cake to cool completely in the pan so the topping can set and soak in for maximum flavor.

Notes

  • You can substitute chopped walnuts for pecans if desired.
  • Make sure to pour the topping over the cake while both are hot for the best glaze effect.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Serving warm with a scoop of vanilla ice cream makes a perfect dessert.

Nutrition

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

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