Texas Tornado Cake

Ingredients :

– 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

Directions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Mix the Batter: In a large bowl, blend the granulated sugar and eggs until well combined. Add the flour, baking soda, and salt, mixing thoroughly. Fold in the crushed pineapple with its juice.
3. Add to Pan: Pour the batter into the prepared baking pan and evenly sprinkle with the chopped pecans.
4. Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Make the Topping: While the cake bakes, combine the brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a boil and stir constantly for 3-5 minutes.
6. Finish with Vanilla: Remove the saucepan from heat and stir in the vanilla extract.
7. Glaze the Cake: Pour the hot topping over the cake as soon as it’s removed from the oven. Allow the cake to cool completely in the pan.

Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 45-50 minutes
Kcal: Approximately 300 calories per serving | Servings: 12 servings

Tips:

– For an extra layer of flavor, toast the chopped pecans in a dry skillet before adding them to the batter.
– Make sure to use the crushed pineapple undrained for the best moisture in the cake.
– Let the cake cool completely before serving to allow the topping to set properly.