Irresistibly 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
Scale
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
