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

Introduction

The Texas Tornado Cake is a delightfully moist and flavorful dessert that’s surprisingly easy to make. With a perfect blend of pineapple, nuts, and a rich brown sugar glaze, it’s sure to become a family favorite.

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

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 1 cup 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, or until a toothpick inserted in the center comes out clean.
7. Step 7: While the cake cools, prepare the glaze by melting ½ cup unsalted butter and 1 cup brown sugar (or maple syrup) in a saucepan over low heat, stirring until smooth.
8. Step 8: Allow the cake to cool for about 10 minutes before drizzling the warm glaze over the top.

Tips & Variations

• For a nut-free version, omit the pecans or replace them with sunflower seeds for some crunch.
• Use fresh pineapple if available, just be sure to drain it well to avoid excess moisture in the batter.
• To add more texture, sprinkle some shredded coconut over the glaze before it sets.
• Maple syrup can be used in the glaze for a different, richer sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm individual slices in the microwave for 15-20 seconds to enjoy the glaze’s softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Absolutely! Walnuts are a great alternative to pecans, and you can also try almonds or no nuts if you prefer. Just adjust the quantity to about 1 cup chopped nuts.

Is it possible to make this cake dairy-free?

Yes, you can substitute the butter with a dairy-free margarine or coconut oil. Make sure to choose a dairy-free butter alternative for both the batter and glaze to keep the recipe consistent.

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

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★★★★★

4.7 from 135 reviews

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

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Description

This irresistibly moist Texas Tornado Cake combines the sweetness of brown sugar, the tropical freshness of crushed pineapple, and the crunch of chopped pecans in a tender, flavorful cake. Topped with a rich, buttery brown sugar glaze, it’s a simple and delightful dessert perfect for any occasion.

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Ingredients

Scale 1x2x3x

Cake 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)

Glaze Ingredients

• 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 to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and 1 cup brown sugar to evenly distribute the leavening and sweetness.
3. Combine Wet Ingredients: In a separate bowl, blend the eggs, melted butter, and well-drained crushed pineapple until smooth to create a moist and flavorful base.
4. Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to prevent overmixing and keep the cake tender.
5. Fold in Pecans: Gently fold in the chopped pecans (or walnuts) to add a delightful crunch throughout the cake.
6. Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare the Glaze: While the cake bakes and cools, heat the ½ cup butter and 1 cup brown sugar in a saucepan over medium heat, stirring until melted and combined into a smooth glaze.
8. Cool and Glaze the Cake: Let the cake cool for 10 minutes in the pan after baking, then drizzle the warm brown sugar glaze evenly over the top for extra moisture and sweetness.

Notes

• Ensure baking powder is fresh for proper rising.
• Well-draining the crushed pineapple is essential to avoid excess moisture that could make the cake soggy.
• You can substitute walnuts for pecans if preferred.
• For a maple-flavored glaze, substitute brown sugar with pure maple syrup.
• This cake is best served slightly warm to enjoy the glaze at its most luscious.

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

Keywords: Texas Tornado Cake, moist pineapple cake, pecan cake, brown sugar glaze cake, easy cake recipe, southern dessert, pineapple dessert, nutty cake