If you’re on the hunt for a delightful dessert that combines flavors and textures beautifully, look no further than this Texas Tornado Cake. With its moist crumb, subtle sweetness, and nutty crunch, this cake is an instant crowd-pleaser. Imagine a fluffy base enriched with crushed pineapple and adorned with crunchy pecans, all topped with a luxurious, caramel-like sauce. The sweet aroma wafting through your kitchen while baking will have everyone lining up for a slice. This cake is perfect for gatherings, barbecues, or simply as a comforting treat at home. Dive into a slice, and you’ll easily understand why it has become a favorite in many households.

Ingredients

• 1 ½ cups granulated sugar: This provides the sweetness and helps create a lovely texture.
• 2 large eggs: Eggs act as a binding agent, giving the cake its structure and moisture.
• 2 cups all-purpose flour: The main body of the cake, providing bulk and texture.
• 1 teaspoon baking soda: This leavening agent helps the cake rise and become light.
• ½ teaspoon salt: Enhances all the flavors in the cake.
• 1 (20 oz) can crushed pineapple, undrained: Adds moisture and a tropical sweetness to the cake.
• 1 cup chopped pecans: Provides a delightful crunch and nutty flavor.
• 1 ½ cups brown sugar: Sweetens the topping while adding a richer flavor than granulated sugar.
• ¾ cup unsalted butter: Adds richness and a delicious buttery flavor to the topping.
• ½ cup evaporated milk: Gives the topping its creaminess.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile with a warm, sweet aroma.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large bowl, blend the granulated sugar and eggs until well combined and creamy.
3. Add the all-purpose flour, baking soda, and salt to the mixture, and mix until everything is thoroughly combined.
4. Gently fold in the undrained crushed pineapple, ensuring it is evenly distributed in the batter.
5. Pour the batter into the prepared baking pan, then sprinkle the chopped pecans evenly over the top.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the topping. In a saucepan over medium heat, combine the brown sugar, unsalted butter, and evaporated milk. Bring to a gentle boil, stirring constantly for 3-5 minutes until the mixture is smooth.
8. Remove the saucepan from heat and stir in the vanilla extract.
9. As soon as the cake is done baking, pour the hot topping evenly over the freshly baked cake. Allow it to cool completely in the pan.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 12
• Calories: Approximately 350 per slice

Tips, Storage & Variations

• To keep your cake moist, cover it loosely with foil or plastic wrap once it has cooled.
• For long-term storage, slice the cake and freeze it in an airtight container. It can last up to 3 months in the freezer.
• Consider substituting the pecans with walnuts for a different nutty flavor, or add shredded coconut for extra texture.

FAQ

1. What makes Texas Tornado Cake different from other cakes?
   Texas Tornado Cake is unique due to its inclusion of crushed pineapple and the rich topping made from brown sugar and butter.

2. Can I use fresh pineapple instead of canned?
   Yes, you can use fresh pineapple, but make sure to finely chop and juice it to match the consistency of canned crushed pineapple.

3. How can I make this cake more chocolatey?
   You can fold in cocoa powder into the cake batter or use chocolate chips for a delightful twist.

4. Is there a way to make this cake healthier?
   Yes, you can substitute some of the all-purpose flour with whole wheat flour or reduce the amount of sugar.

5. Can I make this cake ahead of time?
   Absolutely! The cake can be baked a day in advance and stored, covered, at room temperature.

6. What pairings work well with this cake?
   This cake is delicious on its own, but pairing it with vanilla ice cream or whipped cream enhances the experience.

People Also Ask

1. What is Texas Tornado Cake traditionally served with?
   Texas Tornado Cake is often served as a dessert at gatherings, frequently accompanied by ice cream or whipped cream.

2. How can I make the topping thicker?
   To thicken the topping, you can cook it a little longer to evaporate more liquid and make a denser sauce.

3. What should I do if the cake is too dry?
   Ensure you’re measuring ingredients accurately and not overbaking. You can also add a simple syrup to moisten dry cake.

4. Can I use margarine instead of butter for the topping?
   Yes, margarine can be used as a substitute, but it may alter the flavor slightly.

5. How do I know when the cake is done?
   The cake is done when a toothpick inserted in the center comes out clean.

6. Why is it called ‘Tornado Cake’?
   The name comes from the cake’s chaotic, layered appearance that resembles a tornado, reflecting the diverse ingredients used.

Conclusion

This Texas Tornado Cake is a true delight that encapsulates the warmth and hospitality that Texas is known for. Its unique blend of flavors and textures makes it a must-try dessert for any occasion. We hope you enjoy baking it as much as we do, and don’t hesitate to share it with friends and family. Happy baking!

Texas Tornado Cake

A delightful cake that combines moist pineapple flavors with crunchy pecans, topped with a rich caramel-like sauce, perfect for gatherings or a comforting treat at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the Cake

• 1.5 cups 1 ½ cups granulated sugar Provides sweetness and helps create a lovely texture.
• 2 large 2 large eggs Acts as a binding agent, giving the cake its structure and moisture.
• 2 cups 2 cups all-purpose flour The main body of the cake, providing bulk and texture.
• 1 teaspoon 1 teaspoon baking soda Helps the cake rise and become light.
• 0.5 teaspoon ½ teaspoon salt Enhances all the flavors in the cake.
• 1 can (20 oz) 1 (20 oz) can crushed pineapple, undrained Adds moisture and a tropical sweetness.
• 1 cup 1 cup chopped pecans Provides a delightful crunch and nutty flavor.

For the Topping

• 1.5 cups 1 ½ cups brown sugar Sweetens the topping with a richer flavor.
• 0.75 cups ¾ cup unsalted butter Adds richness and a delicious buttery flavor.
• 0.5 cups ½ cup evaporated milk Gives the topping its creaminess.
• 1 teaspoon 1 teaspoon vanilla extract Enhances the overall flavor profile.

See also  The Dreamiest Blackberry Velvet Cake

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
2. In a large bowl, blend the granulated sugar and eggs until well combined and creamy.
3. Add the all-purpose flour, baking soda, and salt to the mixture, and mix until thoroughly combined.
4. Gently fold in the undrained crushed pineapple, ensuring it is evenly distributed.
5. Pour the batter into the prepared baking pan, then sprinkle the chopped pecans evenly over the top.

Baking

1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Making the Topping

1. While the cake is baking, prepare the topping by heating the brown sugar, unsalted butter, and evaporated milk in a saucepan over medium heat.
2. Bring to a gentle boil, stirring constantly for 3-5 minutes until smooth.
3. Remove from heat and stir in the vanilla extract.

Serving

1. As soon as the cake is done baking, pour the hot topping evenly over the cake. Allow it to cool completely in the pan.

Nutrition

Serving: 1gCalories: 350kcal

Notes

To keep your cake moist, cover loosely with foil or plastic wrap once cooled. For long-term storage, slice and freeze in an airtight container for up to 3 months. Substitute pecans with walnuts or add shredded coconut for variety.

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