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Texas Tornado Cake

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Texas Tornado Cake is a scrumptiously moist dessert that perfectly captures the essence of Southern baking, featuring a delightful blend of crushed pineapple and rich pecans.

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 to prevent sticking.
  2. In a large bowl, combine the granulated sugar and eggs, blending them together until smooth.
  3. Add the all-purpose flour, baking soda, and salt, stirring until combined.
  4. Gently fold in the crushed pineapple along with its juice until evenly incorporated.
  5. Pour the batter into the prepared baking pan and sprinkle the chopped pecans evenly over the top.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. For the topping, combine the brown sugar, unsalted butter, and evaporated milk in a saucepan over medium heat, stirring continuously and bringing to a boil for about 3-5 minutes until smooth.
  8. Once the cake is done, pour the hot topping over it and allow to cool in the pan.

Notes

Mix the batter gently after adding the pineapple to maintain fluffiness. This cake can be frozen for up to 3 months.

Nutrition

Keywords: Texas Tornado Cake, Southern Dessert, Pineapple Cake

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