Easy Tornado Cake Recipe (aka Do Nothing Cake!)

Name: Tornado cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 2 cups (240 g) all-purpose flour (spooned and leveled); 2 cups (400 g) granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; 20 ounces crushed pineapple (packed in fruit juice); 2 large eggs (room temperature); 1 tablespoon vanilla extract; 1 cup (114 g) pecans (toasted and chopped -divided); 8 tablespoons (1 stick, 113 g) unsalted butter; ½ cup (100 g) granulated sugar; ½ cup (107 g) packed light brown sugar; 2/3 cup (180 ml) evaporated milk; ¼ teaspoon salt; 1 teaspoon vanilla extract; 1 cup (85 g) lightly packed sweetened shredded coconut

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Tornado Cake is a breeze to make—a speedy, easy dessert that comes together effortlessly. This cake is seriously such an easy recipe. This cake, also called the do nothing cake, because it’s just that easy! Using basic pantry items, you’ll have this delightful cake ready to savor in under an hour. This one-bowl cake made with coconut, pecans, and pineapple for a sweet simple snacking cake that’s quick to mix up!

The Texas Tornado Cake—a real classic that’s as easy as pie, or in this case, cake! Some folks even call it the Do Nothing Cake because, believe it or not, it’s as simple as stir and bake. A blast from the past, dating back to the 1940s, where baking was a meticulous art. But guess what? This cake defies the norm, making baking a breeze!

This delicious Texas Tornado Cake is like a flavor party in a pan! It’s all about that moist pineapple-packed cake, and the coconut frosting on top? It’s the icing on the cake, literally. Now, I’m not sure if it’s officially a “poke cake,” but I like to poke it here and there. You know, little flavor pockets everywhere! It soaks up all the goodness, making this an absolutely moist cake.

This pineapple cake is such a breeze to make as well in one bowl. It’s made without any butter or vegetable oil, relying solely on the eggs and pineapple juice to add the moisture and texture. And in about 10 minutes this cake goes into the oven and you’re ready to mix up the pecan coconut icing on the stovetop. Some recipes may call for a boxed cake mix, but we are making this totally from scratch – and wow what a difference!

I love eating this cake warm out of the oven, but it’s even better served with a scoop of vanilla ice cream on the side. Hey, why not serve with a little more decadence am I right?

Why You Will Love This Texas Tornado Cake Recipe:

No mixer needed!
Mixes up in minutes
Freezes Well!
Super moist and full of flavor
Easy snacking cake (so much easier than a layer cake!)

Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.

Ingredients Needed for Tornado Cake:

For the cake:

Cooking spray
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 (20-ounce) can crushed pineapple (packed in fruit juice) – You can use pineapple chunk and simply dice them up or use a food processor to crush them up small.
2 large eggs – Make sure they are at room temperature so they blend easily into the batter and your cake rises nice and tall.
1 tablespoon vanilla extract

For the Topping:

1 cup chopped, toasted pecans, divided
8 tablespoons (1 stick, 113 g) unsalted butter, cut into pieces
½ cup (100 g) granulated sugar
½ cup (107 g) packed light brown sugar
2/3 cup evaporated milk – Make sure you are not using sweetened condensed milk (it’s not the same thing)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup lightly packed sweetened shredded coconut– Unsweetened shredded coconut can also be used in place of sweetened. You can also use coconut flakes.

How to Make Tornado Cake:

Preheat the oven to 350°F (180^oC). Grease a 9×13-inch baking pan with cooking spray or line with parchment paper.

In a large mixing bowl, whisk together flour, granulated sugar, baking soda, and salt.

Add crushed pineapple, eggs, and vanilla extract. Whisk until well blended. I used crushed pineapple for this cake. If you happen to only have pineapple chunks you can simply chop them up really small yourself.

Pour batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.

Make The Boiled Coconut Topping

While the cake is baking it’s time to make the most delicious icing/frosting/glaze (call it what you want) to pour over the top. It’s super easy and takes just minutes to mix up on the stovetop.

To start we are going to toast the pecans which is going to help bring out the flavor. Don’t skip this step! It’s a game changer for flavor on the cake. I simply lay my pecan halves onto a baking sheet and toast in the oven. Toast pecan halves in a 350°F oven for 7-8 minutes. Allow them to cool, then chop.

In a saucepan, melt butter over medium-high or medium heat.

Add granulated sugar, brown sugar, evaporated milk, and salt. Bring to a boil, then boil for an additional 3 minutes.

Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.

Using a wooden skewer or the handle of a wooden spoon, poke holes all over the cake.

Spread the coconut pecan frosting over the entire cake and sprinkle with remaining pecans.

coconut pecan topping poured over the tornado cake

Let the cake cool (if you can wait that long – good luck) and set completely before slicing and serving, at least 2 hours.

Recipe Tips:

Measure the flour correctly. Spoon the flour into the cup and level it off. Do not scoop directly from the bag or pack into the measuring cup or you’ll end up with too much flour and your cake will come out heavy and dry.
Bake in the middle of the oven. This will ensure the cake bakes evenly.

Recipe Variations:

For a nut-free version, omit the pecans or replace them with chopped almonds or walnuts.
Add more coconut to the cake batter if you really love coconut!
Try using a different fruit or nut. Instead of pineapple you could use a different fruit like fruit cocktail. Or instead of pecans use almonds or walnuts.
Make gluten free by swapping in with a 1:1 gluten free flour. King Arthur or Bob’s Red Mill are two good grocery store options. I also love GF Jules but you need to order it online.
Feel free to substitute unsweetened shredded coconut for a less sweet option.