Description
A delightful Southern dessert that combines crushed pineapple and pecans in a moist cake topped with a sweet, buttery glaze.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with flour.
- In a large bowl, blend granulated sugar and eggs until smooth. Gradually add in flour, baking soda, and salt, mixing until well combined. Fold in the crushed pineapple along with its juice.
- Pour the batter into the prepared pan, ensuring it’s evenly distributed. Sprinkle chopped pecans on top.
- Transfer to the oven and bake for 30-35 minutes. To test for doneness, insert a toothpick in the center—if it comes out clean, you’re good to go.
- While the cake bakes, combine brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a boil, stirring constantly for 3-5 minutes.
- Remove from heat and stir in the vanilla extract.
- Once the cake is ready, pour the hot topping over it immediately. Allow it to cool completely in the pan.
Notes
Serve warm with vanilla ice cream or whipped cream; pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Texas Tornado Cake, Southern dessert, pineapple cake, pecan cake