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Moist and delicious Texas Tornado Cake topped with creamy frosting

Texas Tornado Cake

A moist and forgiving cake bursting with pineapple and pecans, perfect for gatherings and forgiving of baking mistakes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour (or gluten-free blend) Use gluten-free blend if necessary.
  • 1 cup brown sugar For sweetness.
  • 2 teaspoons baking powder Ensure it's fresh.
  • 4 large eggs Must be room temperature.
  • 1 cup butter, melted For the batter.
  • 1 cup crushed pineapple, well-drained Key for moisture.
  • 1 cup chopped pecans You can substitute with walnuts.
Glaze Ingredients
  • ½ cup butter, unsalted For the glaze.
  • 1 cup brown sugar Can substitute with maple syrup.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a bundt or tube pan.
  2. In one bowl, whisk flour, baking powder, and a pinch of salt. In another, beat eggs with melted butter and brown sugar until slightly glossy.
  3. Fold dry ingredients into wet ingredients gently; stir in drained pineapple and toasted pecans.
Baking
  1. Pour the batter into the prepared pan, smooth the top, and bake for approximately 40-50 minutes, testing with a toothpick.
  2. The center should have a forgiving crumb; don't overbake.
Glazing
  1. Meanwhile, melt ½ cup butter with 1 cup brown sugar (or maple syrup) in a saucepan until glossy; do not let it burn.
  2. Brush or pour the glaze over the hot cake once it's out of the oven.
Serving
  1. Cool slightly, then invert and serve.

Notes

If desired, add orange zest or sprinkle flaky sea salt on top. Store leftovers at room temperature for a day, then refrigerate or freeze slices for longer storage.