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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Fold in Pecans: Gently fold in the chopped pecans (or walnuts) to add a delightful crunch throughout the cake.
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.
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.
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