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Texas Tornado Cake

Texas Tornado Cake: A Moist Southern Delight to Savor

Experience the rich flavors of Texas Tornado Cake, a moist Southern classic with crushed pineapple and pecans.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 2 cups granulated sugar brown sugar can deepen the flavor
  • 1 cup vegetable oil melted coconut oil is a great alternative
  • 4 large eggs flax eggs work for a vegan option
  • 1 cup buttermilk use regular milk with vinegar for a substitute
  • 2 teaspoons baking powder baking soda can be used depending on the flavor profile
  • 0.5 teaspoon salt omit for a low-sodium option
  • 2 teaspoons ground cinnamon nutmeg can provide a different flavor profile
  • 1 cup chopped pecans walnuts or pistachios can be a delicious swap
For the Frosting
  • 8 oz cream cheese vegan cream cheese is an excellent alternative
  • 0.5 cup unsalted butter coconut oil can be used for a dairy-free version
  • 4 cups powdered sugar monk fruit sweetener can provide a sugar-free option
  • 1 teaspoon vanilla extract almond extract can add a delightful twist

Equipment

  • Bundt pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a large bundt pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate bowl, beat together eggs, buttermilk, and vegetable oil until smooth and creamy.
  4. Gradually fold the wet ingredients into the dry mixture, then incorporate chopped pecans into the batter.
  5. Pour the batter into the prepared bundt pan and bake for 40-50 minutes until a toothpick comes out clean.
  6. Allow the cake to cool in the bundt pan for about 10 minutes, then invert onto a wire rack to cool completely.
  7. Prepare the cream cheese frosting by beating together cream cheese and unsalted butter, then gradually add powdered sugar and vanilla extract.
  8. Spread the frosting on the cooled cake and sprinkle additional chopped pecans on top.
  9. Slice the cake and serve with your favorite beverage or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 32gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing to keep the texture light.

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