Introduction

The Texas Tornado Cake is a wonderfully moist and flavorful dessert that’s easy to make and sure to impress. With its rich combination of pineapple, nuts, and a sweet glaze, it’s a crowd-pleaser perfect for any occasion.

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

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, for glaze)
1 cup brown sugar (can substitute with maple syrup, for glaze)

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 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 combine.
Step 6: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: While the cake cools, prepare the glaze by melting the unsalted butter and brown sugar in a saucepan over medium heat, stirring until smooth and combined.
Step 8: Allow the cake to cool for about 10 minutes before drizzling the warm glaze evenly over the top.

Tips & Variations

For a nut-free version, simply omit the pecans or walnuts and substitute with shredded coconut if desired.
Use maple syrup instead of brown sugar in the glaze for a natural, rich sweetness.
Ensure the pineapple is well-drained to prevent a soggy cake texture.
Room temperature eggs help the batter mix more evenly and result in a fluffier cake.

Storage

Store the Texas Tornado Cake covered in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days. Reheat individual pieces gently in the microwave for about 10-15 seconds for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well as long as it is finely crushed and well-drained to avoid adding excess moisture to the batter.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs but no wet batter, the cake is ready.

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

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★★★★★

4.7 from 73 reviews

This irresistibly moist Texas Tornado Cake is a delightful dessert that combines the sweetness of brown sugar, the tropical hint of crushed pineapple, and the crunch of pecans. It’s easy to make, perfect for any occasion, and topped with a luscious buttery glaze for an extra layer of flavor.

Author: Kai
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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)

Additional Ingredients

1 cup chopped pecans (or walnuts as an alternative)
½ cup unsalted butter
1 cup brown sugar (for glaze, 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 thoroughly to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and brown sugar ensuring no lumps remain and the mixture is well combined.
Combine Wet Ingredients: In a separate bowl, blend the eggs, melted butter, and drained crushed pineapple until you get a smooth consistency.
Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to maintain the batter’s light texture.
Fold in Pecans: Gently fold the chopped pecans into the batter, distributing them evenly without overmixing.
Pour and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Make the Glaze: While the cake is baking, melt the unsalted butter and brown sugar together in a saucepan over medium heat, stirring frequently until smooth and glossy.
Cool and Glaze the Cake: Allow the cake to cool for about 10 minutes once out of the oven. Then, drizzle the warm glaze evenly over the cake to add extra moisture and sweetness.

Notes

Ensure the pineapple is well-drained to prevent the batter from becoming too wet.
You can substitute chopped walnuts for pecans as a nut alternative.
Use room temperature eggs to help the batter mix more evenly.
The glaze can be substituted with pure maple syrup for a different flavor profile.
Allow the cake to cool slightly before glazing to help the glaze set properly.

Keywords: Texas Tornado Cake, moist cake, pineapple cake, pecan cake, easy dessert, homemade cake recipe