Ingredients
Scale
For the cake:
- 1 box (18.25 oz) devil’s food or chocolate cake mix
- Ingredients listed on box (typically eggs, oil, water)
- 1 tsp ground cinnamon
- ½ cup chopped pecans or walnuts (optional)
For the tornado swirl:
- ½ cup (1 stick / 115g) unsalted butter
- 1 cup (200g) packed brown sugar
- ¼ cup (60ml) heavy cream or whole milk
- 1 tbsp light corn syrup or honey
- 1 tsp vanilla extract
- Pinch of salt
For the chocolate glaze:
- ½ cup (90g) semi-sweet chocolate chips
- 3 tbsp heavy cream or coconut milk
- 1 tbsp butter
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a bundt pan (10–12 cup capacity).
- Cake batter: Prepare cake mix per box instructions. Stir in cinnamon (and nuts, if using). Pour into pan.
- Tornado swirl: In a saucepan, melt butter over medium heat. Whisk in brown sugar, cream, corn syrup, and salt. Bring to a gentle simmer; cook 2–3 min until thickened slightly. Remove from heat; stir in vanilla.
- Swirl: Drop spoonfuls of caramel mixture over cake batter. Use a butter knife to gently swirl in a circular “tornado” pattern—don’t overmix!
- Bake: 40–45 min, until a toothpick comes out clean. Cool in pan 15 min, then invert onto wire rack.
- Glaze: Heat cream until steaming; pour over chocolate chips and butter. Let sit 2 min, then stir until smooth. Drizzle over cooled cake.
- Let glaze set 15–20 min before slicing.
Prep Time & Nutrition (per slice, serves 12):
- Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr 30 min (incl. cooling)
- Calories: 420 | Net Carbs: 52g | Fats: 22g | Protein: 5g
💡 Serving tip: Pair with vanilla ice cream or a strong cup of coffee to balance the sweetness!