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 a joy to share. With the perfect balance of sweetness and texture, it features pineapple and pecans for a rich, homey flavor.

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 butter (unsalted)
• 1 cup brown sugar (can substitute with maple syrup)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Step 2: In a large mixing bowl, sift together the flour, baking powder, and brown sugar.
3. Step 3: In a separate bowl, blend together the eggs, melted butter, and crushed pineapple until smooth.
4. Step 4: Gradually combine the wet and dry mixtures, stirring gently until just combined.
5. Step 5: Fold in the chopped pecans gently to combine.
6. Step 6: Pour the batter into the prepared baking pan and bake for 30-35 minutes.
7. Step 7: While the cake cools, prepare the glaze by melting the unsalted butter and brown sugar in a saucepan, stirring until smooth.
8. Step 8: Allow the cake to cool for 10 minutes before drizzling the glaze evenly over it.

Tips & Variations

• For a nut-free version, simply omit the pecans or walnuts and add shredded coconut for extra texture.
• Use maple syrup instead of brown sugar in the glaze for a different, natural sweetness.
• Make sure the crushed pineapple is well-drained to avoid making the batter too wet.

Storage

Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices briefly in the microwave for a moist, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut in this cake?

Yes, walnuts or pecans both work well. You can also omit nuts entirely if you prefer, or substitute with seeds for a nut-free option.

Is it possible to make this cake gluten-free?

Absolutely. Simply use a gluten-free flour blend instead of all-purpose flour to accommodate gluten sensitivities without compromising taste.

Irresistibly Moist Texas Tornado Cake That’s Easy to Love Recipe

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★★★★★

4.4 from 79 reviews

• Author: Lily
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This Irresistibly Moist Texas Tornado Cake is a delightful and easy-to-make dessert featuring the natural sweetness of crushed pineapple, a tender crumb from brown sugar and butter, and a nutty crunch from chopped pecans. Perfectly glazed with a simple buttery brown sugar glaze, this cake is sure to become a family favorite for any occasion.

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Ingredients

Scale 1x2x3x

Cake

• 2 cups all-purpose flour (or gluten-free blend)
• 1 cup brown sugar
• 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)

Glaze

• ½ cup unsalted butter
• 1 cup brown sugar (can substitute with maple syrup)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and brown sugar to ensure even distribution and a light texture in the cake.
3. Mix Wet Ingredients: In a separate bowl, blend the four room temperature eggs, melted butter, and well-drained crushed pineapple until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently and carefully until just combined to avoid overmixing which can toughen the cake.
5. Add Nuts: Fold in the chopped pecans (or walnuts if preferred) gently, preserving their texture and evenly distributing them throughout the batter.
6. Bake the Cake: Pour the batter into the prepared baking pan, smoothing the top, then bake in the preheated oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
7. Prepare the Glaze: While the cake is baking or cooling, melt unsalted butter and brown sugar together in a saucepan over medium heat, stirring frequently until the sugar dissolves and the glaze is smooth.
8. Cool and Glaze: After removing the cake from the oven, allow it to cool for about 10 minutes so it firms slightly. Then, drizzle the warm glaze evenly over the top of the cake to add rich flavor and moisture.

Notes

• Make sure to drain the crushed pineapple well to avoid a soggy cake.
• You can substitute the brown sugar in the glaze with maple syrup for a different flavor profile.
• Use room temperature eggs to help the batter blend more smoothly and rise better.
• Pecans can be toasted lightly before folding in to enhance their flavor.
• Serve the cake warm or at room temperature for best moistness and flavor.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Texas Tornado Cake, pineapple cake, moist cake, nut cake, easy dessert, brown sugar glaze, pecan cake