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Texas Tornado Cake

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A delightful dessert combining moist pineapple-infused flavors with a sticky, sweet glaze, perfect for potlucks and celebrations.

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.
  2. In a large bowl, blend the granulated sugar and eggs until light and fluffy.
  3. Add the all-purpose flour, baking soda, and salt; mix until thoroughly combined.
  4. Gently fold in the crushed pineapple with its juice until evenly distributed.
  5. Pour the batter into the prepared pan and sprinkle chopped pecans on top.
  6. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  7. While baking, prepare the glaze: in a saucepan, combine brown sugar, butter, and evaporated milk; bring to a gentle boil, stirring for 3-5 minutes until smooth.
  8. Remove from heat, stir in vanilla extract.
  9. Pour the hot glaze over the cake as soon as it comes out of the oven and cool completely before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For a twist, add shredded coconut or substitute walnuts for pecans.

Nutrition

Keywords: Texas Tornado Cake, dessert, pineapple cake, potluck cake

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