Tornado cake

5 from 1 vote

This cake is the easiest cake ever! Tornado cake, also called the do nothing cake but it's simple measure and stir it all together. The coconut pecan topping gets made on the stovetop and poured over the top.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 288kcal

Author: Heather Perine

Ingredients

FOR THE CAKE:

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

FOR THE TOPPING:

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

Instructions

Make The Cake

Prep oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Grease a 9x13-inch baking pan with cooking spray or lime with parchment paper.
Combine the dry ingredients. Whisk together the flour, granulated sugar, baking soda, and salt in a large bowl. 2 cups (240 g) all-purpose flour 2 cups (400 g) granulated sugar 1 teaspoon baking soda ½ teaspoon salt
Add remaining ingredients. Add the pineapple, eggs, and 1 tablespoon vanilla extract. Whisk to blend well. 20 ounces crushed pineapple (packed in fruit juice) 2 large eggs 1 tablespoon vanilla extract
Bake the cake. Spread into the prepared pan. Bake on the middle rack until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.

Make the topping:

On a small baking sheet, toast pecan halves in a 350F oven for 7-8 minutes until roasted and fragrant. Remove and allow to cool. Chop before using. 1 cup (114 g) pecans
Place butter in a medium saucepan and melt over medium-high heat. 8 tablespoons (1 stick, 113 g) unsalted butter
Add granulated sugar, brown sugar, evaporated milk, and salt. Stir and bring to a full boil. ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar 2/3 cup (180 ml) evaporated milk ¼ teaspoon salt
Continue to boil for 3 minutes more, until slightly thickened.
Remove the pan from the heat and stir in the vanilla extract. 1 teaspoon vanilla extract
Stir in ¾ cup of the toasted pecans and the coconut. 1 cup (85 g) lightly packed sweetened shredded coconut
Using a wooden skewer or the handle of a wooden spoon, poke holes all over the surface of the cake that go most of the way through the cake (but don't hit the bottom) that are about 1 inch apart (the skewer may get a bit sticky with moist cake crumbs.
Spread the coconut pecan frosting over the hot cake and smooth gently.
Sprinkle over the remaining pecans. Let cool and set completely before slicing and serving, at least 2 hours.

Video

Notes

Coconut: Unsweetened shredded coconut can also be used in place of sweetened.
Storage: Store any leftovers tightly covered at room temperature for up to 3 days. Freeze any leftover slices for up to 3 months. Thaw before enjoying (I like to thaw overnight in the fridge).

Nutrition