Go Back

Texas Tornado Cake

This tender and nut-studded Texan cake combines brown sugar, melted butter, and crushed pineapple for unparalleled moistness—a perfect dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour (or gluten-free blend) Use a gluten-free blend for a gluten-free version.
  • 1 cup brown sugar For sweetness.
  • 2 teaspoons baking powder Ensure it's fresh.
  • 4 large eggs Room temperature for best results.
  • 1 cup butter Melted.
  • 1 cup crushed pineapple Well-drained to avoid thinning the batter.
  • 1 cup chopped pecans Can substitute with walnuts.
Glaze Ingredients
  • ½ cup unsalted butter For the glaze.
  • 1 cup brown sugar Can substitute with maple syrup.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
  2. Whisk the all-purpose flour and baking powder in a bowl.
  3. In a separate large bowl, whisk together brown sugar and room-temperature eggs until combined.
  4. Stir in the melted butter until smooth.
  5. Fold the dry ingredients into the wet ingredients just until combined.
  6. Gently fold in the drained crushed pineapple.
  7. Fold in the chopped pecans evenly through the batter.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake until a toothpick comes out with a few moist crumbs, about 30–40 minutes.
  2. While the cake bakes, melt the unsalted butter with brown sugar for the glaze, stirring until smooth.
  3. Remove the cake from the oven and poke small holes across the top with a skewer.
  4. Pour the warm glaze over the hot cake so it seeps into the holes.
  5. Allow the cake to cool in the pan for at least 20 minutes before slicing.

Notes

Serve slices at room temperature for the best texture. Pairs well with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months.