Description

This rich and gooey Texas Tornado Cake is bursting with pineapple flavor and drenched in a warm, buttery glaze. An old-fashioned Southern dessert that’s quick to make and always a crowd favorite—no mixer required!

Ingredients

Scale

Cake:

2 cups all-purpose flour

1 teaspoon baking soda

2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 (20 oz) can crushed pineapple (with juice)

Topping:

1/2 cup salted butter

1/2 teaspoon vanilla extract

2/3 cup evaporated milk

1 cup granulated sugar

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, stir together flour, baking soda, sugar, eggs, vanilla, and undrained crushed pineapple until just combined.
Pour the batter into the prepared pan.
Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, combine butter, evaporated milk, sugar, and vanilla in a saucepan. Bring to a gentle boil, stirring constantly, and cook for 3–4 minutes.

While the cake is still hot, poke small holes all over the top and slowly pour the warm topping over it. Let sit 15 minutes before serving.

Notes

Do not drain the pineapple—it provides necessary moisture.
Add chopped pecans or shredded coconut to the topping for a tasty twist.

Store covered at room temp for 3 days or refrigerate for up to a week.

Prep Time: 10
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: American