Texas Tornado Cake: Moist, Fruity Bliss for Your Taste Buds

Experience the Texas Tornado Cake, a moist and fruity dessert bursting with pineapple flavor and topped with a luscious brown sugar glaze.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 12 slices

Course: Desserts

Cuisine: Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Crushed pineapple Drain excess liquid if using canned.
1 cup Vegetable oil Can substitute with melted coconut oil.
2 cups All-purpose flour Gluten-free flour can be used.
2 cups Granulated sugar Brown sugar can enhance flavor.
2 teaspoons Baking soda Acts as a leavening agent.
4 Eggs Can replace with flax eggs.
1 cup Pecans Can substitute with walnuts.

For the Glaze

½ cup Butter Can substitute with margarine.
1 cup Brown sugar White sugar may alter flavor.

Equipment

Oven
mixing bowls
Cake pan
Saucepan
whisk
sifter

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing it.
Sift together the flour, sugar, and baking soda in a large bowl.
Whisk together the eggs, crushed pineapple, and vegetable oil in another bowl until blended.
Gradually mix the wet ingredients into the dry ingredients, stirring gently. Fold in chopped pecans.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
Melt the butter in a saucepan, stir in brown sugar, and cook until smooth and bubbling for the glaze.
Drizzle the warm glaze over the cake post-baking, allowing it to soak in.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, cool the cake before glazing and consider toasting pecans for enhanced flavor.

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