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Texas Tornado Cake

A delightful Southern-inspired cake with a rich, moist crumb and a sweet butter-brown-sugar glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups granulated sugar
  • 2 pieces eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 20 oz can crushed pineapple, undrained Use undrained for moisture
  • 1 cup chopped pecans Lightly toasted for enhanced flavor
For the topping
  • 1.5 cups brown sugar
  • 0.75 cups unsalted butter
  • 0.5 cups evaporated milk Can substitute with heavy cream
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, blend granulated sugar and eggs until well combined.
  3. Add flour, baking soda, and salt, mixing thoroughly. Fold in the pineapple with its juice.
Baking
  1. Pour the batter into the prepared pan and evenly sprinkle with chopped pecans.
  2. Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Preparation of Topping
  1. While the cake bakes, combine brown sugar, butter, and evaporated milk in a saucepan over medium heat.
  2. Bring to a boil and stir constantly for 3-5 minutes.
  3. Remove from heat and stir in vanilla extract.
Glazing
  1. Pour the hot topping over the cake as soon as it’s removed from the oven.
  2. Allow the cake to cool completely in the pan.

Notes

Serve warm with vanilla ice cream or whip cream. For street-food style, serve in chunks with espresso shots.