This Do Nothing Tornado Cake is a moist, pineapple-infused cake topped with a rich, buttery pecan and coconut topping. Easy to make and incredibly delicious, it’s perfect for any occasion.
- 2 cups all-purpose flour (for the cake batter)
- 1 tsp baking soda
- 2 cups granulated sugar (for the cake batter)
- 2 large eggs
- 1 tsp vanilla extract (for the cake batter)
- 20 oz crushed pineapple (1 can, including juice)
- 0.5 cup salted butter (for the topping)
- 0.5 tsp vanilla extract (for the topping)
- 0.75 cup evaporated milk
- 1 cup granulated sugar (for the topping)
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter, coating all sides thoroughly to prevent sticking.
- In a large mixing bowl, combine flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple with juice. Mix thoroughly until the batter is smooth and fully incorporated.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- In a medium saucepan, combine butter, sugar, evaporated milk, and vanilla extract. Stir over medium heat until the mixture comes to a boil. Add chopped pecans and coconut flakes, then continue cooking for 5 minutes, stirring constantly, until thickened slightly.
- Remove the baked cake from the oven and poke several holes across the surface using the handle of a wooden spoon. Pour the warm topping evenly over the hot cake and spread with a spatula to cover completely.
- Allow the cake to cool slightly to let the topping set. Slice into portions and serve warm or at room temperature.
For an extra indulgent twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream. This cake keeps beautifully in the fridge for up to 3 days (if it even lasts that long!).
