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A delicious plate of Texas Tornado Cake

Texas Tornado Cake

This Texas Tornado Cake is a delightful dessert with a rich and moist texture, topped with a sweet and buttery topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 300 g granulated sugar
  • 2 large eggs
  • 260 g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 can crushed pineapple undrained, 20 oz
  • 1 cup chopped pecans
Topping
  • 225 g brown sugar
  • 170 g unsalted butter
  • 120 ml evaporated milk
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch baking pan

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, blend the granulated sugar and eggs until well combined.
  3. Add the flour, baking soda, and salt, mixing thoroughly until there are no lumps.
  4. Fold in the crushed pineapple with its juice until evenly distributed.
  5. Pour the batter into the prepared pan and sprinkle the chopped pecans on top.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. In a saucepan over medium heat, combine the brown sugar, butter, and evaporated milk.
  8. Bring the mixture to a boil and stir for 3-5 minutes until it thickens slightly.
  9. Remove from heat and stir in the vanilla extract.
  10. Pour the hot topping over the cake as soon as it’s removed from the oven. Allow to cool completely before serving.

Notes

For added flavor, toast the chopped pecans in a dry skillet before adding them to the cake. Serve with whipped cream or vanilla ice cream for a delicious dessert experience. Store any leftovers in an airtight container at room temperature for up to 3 days; refrigerate for longer freshness.