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.
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 butter (unsalted)
- 1 cup brown sugar (can substitute with maple syrup)
Instructions
- 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.
- 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.
- 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.
- Combine Mixtures: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Nuts: Gently fold in the chopped pecans or walnuts to add texture and a nutty flavor throughout the batter.
- 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.
- 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.
- 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
