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