Texas Tornado Cake: A Decadent Southern Dessert Recipe
A rich Southern-inspired cake with a moist crumb, luscious caramel pecan topping, and creamy vanilla pudding filling. This easy-to-make dessert is perfect for gatherings or afternoon treats, offering a perfect balance of sweetness and nuttiness.
Servings: 12 servings
Calories: 420kcal
Ingredients
- 1 box butter or yellow cake mix
- Eggs, oil, and water or milk (as listed on the cake mix box)
- 1 can (14 oz) sweetened condensed milk
- 1 box (3.4 oz) instant vanilla pudding mix
- 1½ cups cold milk
- ½ cup butter
- ½ cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Make cake batter using cake mix and the eggs, oil, and water/milk as directed on the box.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cake in the pan for 10 minutes, then poke holes evenly across the surface.
- In a bowl, whisk together sweetened condensed milk, pudding mix, and 1½ cups cold milk until smooth.
- Pour the pudding mixture over the warm cake, allowing it to seep into the holes.
- In a saucepan, melt ½ cup butter with ½ cup brown sugar over medium heat until bubbly.
- Stir in ¼ cup heavy cream, 1 tsp vanilla extract, and chopped pecans until mixture bubbles and coats the pan.
- Remove from heat and carefully pour the caramel pecan topping over the cake.
Notes
Allow toppings to set for 30-60 minutes before serving.
Store in an airtight container at room temperature for up to 2 days.
For dietary adjustments, use non-dairy milk and substitute butter with a plant-based alternative.
Store in an airtight container at room temperature for up to 2 days.
For dietary adjustments, use non-dairy milk and substitute butter with a plant-based alternative.