Irresistibly Moist Texas Tornado Cake Recipe

Introduction

The Texas Tornado Cake is a delightful, moist dessert that combines the sweetness of brown sugar and pineapple with crunchy pecans. Its rich glaze and tender crumb make it a perfect treat for any occasion.

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 unsalted butter
• 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.
8. Step 8: Allow the cake to cool for 10 minutes before drizzling the glaze over it.

Tips & Variations

• For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
• Use maple syrup instead of brown sugar in the glaze for a deeper, caramel-like flavor.
• Ensure the pineapple is well-drained to prevent the cake from becoming soggy.
• Room temperature eggs help create a smoother batter and better texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, warm individual slices in the microwave for 15-20 seconds to restore moisture and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts in this cake?

Yes, walnuts are a great alternative to pecans and add a similar texture and flavor. You can also use almonds or omit nuts entirely for a nut-free version.

How do I make the cake gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure the baking powder is gluten-free as well.

Irresistibly Moist Texas Tornado Cake Recipe

Print Recipe

★★★★★

4.4 from 124 reviews

This irresistibly moist Texas Tornado Cake is a delightful dessert featuring a tender crumb infused with crushed pineapple and a sweet brown sugar glaze with nuts. Perfectly balanced sweetness and texture make it a crowd-pleaser for any occasion.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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)

Add-Ins

• 1 cup chopped pecans (or walnuts as an alternative)

Glaze

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

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 and bakes evenly.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, and brown sugar to evenly distribute the leavening agent and sugar throughout the flour.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, and crushed pineapple until smooth, ensuring uniform texture and moisture in the batter.
4. Blend Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cake.
5. Fold in Nuts: Gently fold in the chopped pecans to integrate them without breaking down the nuts or deflating the batter.
6. Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
7. Prepare the Glaze: While the cake cools, melt the remaining butter and brown sugar together in a saucepan over low heat, stirring until smooth and glossy to create a rich glaze.
8. Cool and Glaze: Allow the cake to cool for about 10 minutes after baking, then drizzle the warm glaze evenly over the top to add sweetness and moistness.

Notes

• Use room temperature eggs to help the batter blend more evenly for a tender crumb.
• Well-drained pineapple is essential to avoid adding excess moisture that could make the cake soggy.
• You can substitute pecans with walnuts according to preference or availability.
• Maple syrup can be used as a natural alternative to brown sugar in the glaze for a different flavor profile.
• Ensure baking powder is fresh for proper rise and texture in the cake.
• Allow the cake to cool slightly before glazing to prevent the glaze from soaking in too deeply.

Keywords: Texas Tornado Cake, Moist Cake, Pineapple Cake, Nut Cake, Brown Sugar Glaze, Southern Dessert