Irresistibly Moist Texas Tornado Cake That’s Easy to Love Recipe
Introduction
This Irresistibly Moist Texas Tornado Cake is a delightful treat that’s easy to make and full of flavor. With its tender crumb, sweet pineapple, and crunchy pecans, it’s sure to become a favorite in your kitchen.
Ingredients
- 2 cups all-purpose flour (or gluten-free blend)
- 1 cup brown sugar (for sweetness)
- 2 teaspoons baking powder (ensure it’s fresh)
- 4 large eggs (room temperature)
- 1 cup butter (melted)
- 1 cup crushed pineapple (well-drained)
- 1 cup chopped pecans (or walnuts as an alternative)
- ½ cup unsalted butter
- 1 cup brown sugar (can substitute with maple syrup)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Step 2: In a large mixing bowl, sift together the flour, baking powder, and 1 cup of brown sugar.
- Step 3: In a separate bowl, blend together the eggs, melted butter, and crushed pineapple until smooth.
- Step 4: Gradually combine the wet and dry mixtures, stirring gently until just combined.
- Step 5: Fold in the chopped pecans gently to distribute evenly.
- Step 6: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: While the cake cools, prepare the glaze by melting the ½ cup unsalted butter and 1 cup brown sugar (or maple syrup) together in a saucepan until smooth and combined.
- Step 8: Allow the cake to cool for about 10 minutes before drizzling the glaze evenly over the top.
Tips & Variations
- For extra flavor, toast the pecans lightly before folding them into the batter.
- Use maple syrup instead of brown sugar in the glaze for a rich, natural sweetness.
- To make this cake nut-free, simply omit the pecans or substitute with sunflower seeds.
- Ensure the pineapple is well-drained to avoid a soggy cake texture.
Storage
Store the Texas Tornado Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat individual slices gently in the microwave for 15-20 seconds to return moisture and softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of crushed pineapple?
Yes, fresh pineapple chopped finely works well as long as it is drained thoroughly to prevent excess moisture in the cake.
Is it possible to make this cake vegan?
To make a vegan version, substitute the eggs with flax or chia egg replacers and use plant-based butter alternatives. Note that the texture might be slightly different but still delicious.
PrintIrresistibly Moist Texas Tornado Cake That’s Easy to Love Recipe
This irresistibly moist Texas Tornado Cake features a delightful combination of brown sugar, pineapple, and crunchy pecans, creating a rich and flavorful dessert that’s easy to make and hard to resist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free blend)
- 1 cup brown sugar
- 2 teaspoons baking powder (ensure it’s fresh)
Wet Ingredients
- 4 large eggs (room temperature)
- 1 cup butter (melted)
- 1 cup crushed pineapple (well-drained)
Add-ins and Glaze
- 1 cup chopped pecans (or walnuts as an alternative)
- ½ cup butter (unsalted)
- 1 cup brown sugar (can substitute with maple syrup)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan ensuring the cake will not stick.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and brown sugar to combine and aerate the dry base.
- Mix Wet Ingredients: In a separate bowl, blend together the eggs, melted butter, and crushed pineapple until smooth and well combined.
- Combine Mixtures: Gradually add the wet mixture to the dry mixture, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Add Nuts: Fold in the chopped pecans gently to distribute them without breaking them down too much.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is cooling, melt the ½ cup unsalted butter with 1 cup brown sugar in a saucepan, stirring continuously until smooth and glossy.
- Glaze the Cake: Allow the cake to cool for about 10 minutes before drizzling the warm glaze over the top, allowing it to soak in and enhance moisture and flavor.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture in the cake batter.
- You can substitute chopped walnuts for pecans based on personal preference or availability.
- If you prefer a natural sweetener, substitute the brown sugar in the glaze with maple syrup.
- Letting the cake cool slightly before glazing prevents the glaze from soaking in too quickly and losing its glossy texture.
Keywords: Texas Tornado Cake, moist cake, pineapple cake, pecan cake, southern dessert, easy cake recipe, baked dessert
