Go Back

Texas Tornado Cake

This easy and delightful dessert features moist layers topped with a rich cream cheese frosting and a nutty pecan topping, perfect for gatherings or a sweet treat at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20 oz) crushed pineapple, drained
Frosting and Topping Ingredients
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together flour, sugar, baking soda, and salt.
  3. Add oil, eggs, and vanilla; mix until smooth.
  4. Fold in the drained pineapple. Pour the batter into the prepared pan.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
Frosting
  1. While the cake bakes, beat the cream cheese and powdered sugar together until smooth.
  2. Once the cake cools, spread the cream cheese mixture over the top.
Pecan Topping
  1. In a saucepan, melt butter and brown sugar until bubbly; stir in chopped pecans.
  2. Pour the pecan topping over the cream cheese layer.
Serving
  1. Slice and enjoy the Texas Tornado Cake!

Notes

For a tropical twist, use fresh pineapple. Keep the cake moist by not overbaking, checking at the 30-minute mark.