Name: Texas Tornado Cake
Prep time: 10 min
Cook time: PT-487345H26M8S
Total time: 1 h
Cuisine: American
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

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Short description

I absolutely adore this Texas Tornado Cake. It’s a moist, one‑bowl treat featuring crushed pineapple stirred into a tender batter, baked to golden perfection, then drenched in a warm, buttery caramel‑pecan topping. It’s like a homemade hug in dessert form.

Texas Tornado Cake

Why You’ll Love This Recipe

I love how effortless this cake is—just mix everything up in one bowl, bake it, and pour over the sweet, gooey topping. The crushed pineapple keeps it moist, the pecans add a delightful crunch, and the rich, buttery sauce turns every bite into pure indulgence. It’s a crowd‑pleaser with minimal fuss.

ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

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

directions

Preheat my oven to 350 °F (175 °C). I grease and flour a 9×13‑inch baking pan.
In a large bowl, I blend granulated sugar and eggs until well combined.
I add flour, baking soda, and salt, mixing thoroughly.
I fold in the crushed pineapple along with its juice.
I pour the batter into the prepared pan and evenly sprinkle chopped pecans on top.
I bake it for 30–35 minutes, until a toothpick inserted into the center comes out clean.
While the cake bakes, I combine brown sugar, butter, and evaporated milk in a saucepan over medium heat. I bring it to a boil, stirring constantly for 3–5 minutes.
I remove the sauce from heat and stir in the vanilla extract.
As soon as the cake comes out of the oven, I pour the hot topping over it and let the cake cool completely in the pan.

Servings and timing

This cake serves about 12 people.

Prep time: 10 minutes
Bake time: 30–35 minutes
Cooling time: 20–30 minutes
Total time: Roughly 1 hour

Variations

I can swap pecans with walnuts or chopped almonds depending on preference.
I sometimes add ½ teaspoon of ground cinnamon to the batter for an extra layer of warmth.
I might stir in ½ cup shredded coconut for a tropical twist.
I could use half evaporated milk and half heavy cream in the topping for a richer sauce.
I can sprinkle a pinch of sea salt over the warm topping to balance the sweetness.

storage/reheating

I store any leftovers by covering the pan tightly with plastic wrap. It stays fresh at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, I place individual slices in the microwave for about 15–20 seconds, or warm the whole pan in a 300 °F oven for 10 minutes until the topping is reheated.

FAQs

What’s the best way to keep the cake moist?

I’ve found that using the crushed pineapple with its juice ensures the cake stays delightfully moist. Just be sure not to drain it—every bit of juice helps.

Can I prepare this cake ahead of time?

Yes! I bake the cake and pour the warm topping over it. Once cooled, I cover and refrigerate it. Before serving, I let it come to room temperature or warm it slightly in the oven.

Is it possible to make this gluten‑free?

Absolutely. I substitute a cup‑for‑cup gluten‑free flour blend for the all‑purpose flour and add a little xanthan gum if my mix doesn’t contain it.

Can I freeze leftovers?

Yes—I wrap each slice individually in plastic wrap, then foil, and freeze for up to 2 months. To enjoy, I thaw slices overnight in the fridge and warm them gently before serving.

How can I adapt this for a smaller crowd?

I can make this in an 8×8‑inch pan, reducing bake time to 20–25 minutes. I also cut all ingredient amounts in half to avoid overflow and ensure even baking.

Conclusion

This Texas Tornado Cake has become one of my favorite go‑to desserts. With minimal prep, one bowl, and an irresistible topping, it combines ease and wow‑factor beautifully. I hope you enjoy making it as much as I do—trust me, it’ll become a kitchen favorite!