Introduction

This irresistibly moist Texas Tornado Cake is a delightful treat that’s surprisingly easy to make. With its rich pineapple flavor and crunchy pecans, it’s perfect for any occasion, from family desserts to potlucks.

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

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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2: In a large mixing bowl, sift together the flour, baking powder, and 1 cup of brown sugar.
Step 3: In a separate bowl, blend together the eggs, melted butter, and crushed pineapple until smooth.
Step 4: Gradually combine the wet and dry mixtures, stirring gently until just combined.
Step 5: Fold in the chopped pecans gently to incorporate.
Step 6: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Step 7: While the cake cools, prepare the glaze by melting ½ cup unsalted butter and 1 cup brown sugar in a saucepan over low heat, stirring until smooth.
Step 8: Allow the cake to cool for 10 minutes before drizzling the glaze evenly over the top.

Tips & Variations

Use fresh baking powder for the best rise and texture.
Substitute chopped walnuts if pecans aren’t available for a slightly different crunch.
For a dairy-free version, replace butter with coconut oil and use maple syrup instead of brown sugar for the glaze.
Make sure the pineapple is well-drained to avoid a soggy cake.

Storage

Store the Texas Tornado Cake covered at room temperature for up to 2 days. For longer storage, keep it wrapped tightly in the refrigerator for up to 5 days. Reheat gently in the microwave or enjoy chilled for a different texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned crushed pineapple works well—just be sure to drain it thoroughly to prevent excess moisture in the cake.

Is it possible to make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend of your choice for a delicious gluten-free version.

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

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★★★★★

4.6 from 608 reviews

This Irresistibly Moist Texas Tornado Cake is a delightful and easy-to-make dessert that blends the sweetness of brown sugar and pineapple with the crunch of pecans. Featuring a luscious glaze that perfectly complements the tender cake, this recipe is ideal for any occasion and sure to become a family favorite.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake:

2 cups all-purpose flour (or gluten-free blend)
1 cup brown sugar
2 teaspoons baking powder
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:

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake does not stick.
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, and brown sugar to evenly distribute the leavening agent and sugar.
Combine Wet Ingredients: In a separate bowl, blend together the eggs, melted butter, and crushed pineapple until the mixture is smooth and well incorporated.
Mix Batter: Gradually combine the wet ingredients with the dry mixture, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
Add Pecans: Fold in the chopped pecans carefully to evenly distribute them throughout the batter without breaking them down.
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 in the center comes out clean.
Prepare the Glaze: While the cake is baking, melt the unsalted butter and brown sugar in a saucepan over medium heat to create a rich glaze.
Cool and Glaze: Allow the cake to cool for 10 minutes after baking, then drizzle the warm glaze evenly over the top for extra moisture and sweetness.