Irresistibly Moist Texas Tornado Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Nuts: Gently fold in the chopped pecans to integrate them without breaking down the nuts or deflating the batter.
- 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.
- 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.
- 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
