Texas Tornado Cake (Sweet Pineapple Pecan Delight!)

Created on June 30th, 2025 at 11:39 am

A Whirlwind of Sweet, Southern Comfort 🍍✨

This ultra-moist, wildly addictive Texas Tornado Cake mixes juicy pineapple, crunchy pecans, and a warm buttery glaze. It’s the kind of crowd-pleasing dessert that disappears fast — perfect for potlucks, holidays, or any day that needs a little extra sweetness.

🧾 Ingredients

• 1 ½ cups granulated sugar
• 2 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 & Prep: Heat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. Mix Wet & Dry: Beat sugar and eggs together in a large bowl. Add flour, baking soda, and salt. Mix well.
3. Add Pineapple 🍍: Fold in the entire can of crushed pineapple with juice.
4. Pan & Pecans: Pour batter into your baking pan. Sprinkle chopped pecans evenly over the top.
5. Bake: Bake for 30–35 minutes, or until a toothpick comes out clean.
6. Make the Glaze: While cake bakes, heat brown sugar, butter, and evaporated milk in a saucepan. Boil and stir constantly for 3–5 minutes.
7. Add Vanilla: Remove from heat and stir in vanilla extract.
8. Glaze It Up 🔥: Pour hot glaze over the hot cake right out of the oven. Let it soak in and cool fully.

💡 Pro Tips

• Don’t Drain the Pineapple! It keeps the cake super moist and sweet.
• Toasty Pecans = extra flavor. Quickly toast them for 5 mins before adding.
• Glaze Game: Stir nonstop while boiling the glaze to prevent burning.
• Let the cake cool in the pan to soak up all that gooey topping!