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

Introduction

This irresistibly moist Texas Tornado Cake is a delightful treat that’s both easy to make and sure to impress. Combining a tender crumb with a sweet pineapple glaze, it’s perfect for any occasion where you want a simple yet delicious dessert.

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 1 cup brown sugar.
3. Step 3: In a separate bowl, blend 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 distribute evenly.
6. Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Step 7: While the cake cools, prepare the glaze by melting the unsalted butter and 1 cup brown sugar in a saucepan over low heat until smooth and combined.
8. Step 8: Allow the cake to cool for about 10 minutes before drizzling the warm glaze evenly over the top.

Tips & Variations

• For a nut-free version, simply omit the pecans or walnuts.
• Substitute brown sugar in the glaze with pure maple syrup for a different sweetness profile.
• Make sure the crushed pineapple is well-drained to avoid a soggy cake.
• Use room temperature eggs for better batter consistency and rise.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to a week. Reheat gently in a microwave or oven to soften the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides pecans or walnuts?

Yes, you can use almonds, macadamia nuts, or any preferred nut for a different texture and flavor.

Is it possible to make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil, ensuring you keep the measurements the same for best results.

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

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★★★★★

4.9 from 92 reviews

• Author: Olivia
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This irresistibly moist Texas Tornado Cake is a delightful treat combining the rich flavors of brown sugar, pineapple, and crunchy pecans. Easy to prepare and perfect for any occasion, this classic cake features a tender crumb enhanced by a luscious buttery glaze that makes it a favorite for all ages.

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and brown sugar to evenly distribute the leavening and sugar through the flour.
3. Combine Wet Ingredients: In a separate bowl, blend together the eggs, melted butter, and well-drained crushed pineapple until the mixture is smooth and well combined, providing moisture and flavor.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
5. Fold in Nuts: Gently fold in the chopped pecans or walnuts to add texture and a nutty flavor throughout the batter.
6. Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
7. Prepare the Glaze: While the cake is baking or cooling, melt the unsalted butter and brown sugar together in a saucepan over medium heat, stirring continuously until smooth and combined.
8. Cool and Glaze the Cake: Allow the cake to cool in the pan for about 10 minutes after baking, then drizzle the warm glaze evenly over the cake to enhance its sweetness and moist texture.

Notes

• Ensure the crushed pineapple is well-drained to avoid excess moisture that can make the cake soggy.
• You can substitute pecans with walnuts based on your preference or availability.
• For a gluten-free option, use a gluten-free flour blend.
• Maple syrup can be used instead of brown sugar in the glaze for a different but complementary flavor.
• Room temperature eggs help achieve a better batter consistency.
• Do not overmix the batter to keep the cake tender and moist.

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

Keywords: Texas Tornado Cake, moist cake recipe, pineapple cake, pecan cake, easy dessert, classic American cake, brown sugar cake, homemade cake