This Tornado Cake is a moist pineapple cake that is frosted with a sweet coconut pecan frosting. It is sometimes called a Do Nothing Cake as well.
The coconut pecan frosting on this cake is by far my favorite frosting on any type of cake. It’s easy to make and tastes like caramel with the added crunch from the pecans. Plus, this cake is beginner friendly, also no special baking skills are needed.
If you are like me and love a coconut pecan topping then next time give this Fruit Cocktail Cake or Old Fashioned Cajun Cake recipe a try.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- all-purpose flour
- baking soda
- granulated sugar
- large eggs
- vanilla extract
- crushed pineapple
- salted butter
- evaporated milk
- chopped pecans
- sweetened coconut flakes
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
In a large bowl combine the cake ingredients and mix until combined.
Pour the batter into the prepared baking dish and bake for 40-45 minutes.
While the cake is still warm use a wooden spoon to poke holes in the cake.
Meanwhile, in a saucepan heat the butter, sugar, evaporated milk, and vanilla until it comes to a boil. Add the pecans and coconut.
Evenly pour the frosting over the cake allowing it to soak into the holes.
Wait until the cake has cooled slightly before slicing and serving.
Hint: This cake is best served warm but not hot.
Storage
Storage – Store the Texas Tornado Cake in an airtight container at room temperature for up to three days.
Freezing – You can also freeze this cake, wrap it with plastic wrap and aluminum foil and store it in the freezer for up to three months. Allow it to thaw on the counter overnight before enjoying it.
Wendy’s Test Kitchen Tips
- Don’t overmix the cake batter. You want to mix it until just combined. Overmixing will cause you to have a dry and tough cake.
- Check the cake for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs the cake is made.
- While you are cooking the frosting, make sure to stir constantly so that the frosting doesn’t scorch.
Related Recipes
If you love sheet cake recipes like I do, then you may also enjoy this Fruit Sherbet Cake, Pecan Upside Down Cake or Bailey’s Poke Cake.
Have you ever tried a Tornado Cake? If you give this recipe a try I would love for you to come back and leave me a tell to let me know what you think about it.
Tornado Cake
Equipment
- 9×13 baking dish
- Large Mixing Bowl
- Toothpick
- wooden spoon or skewer
- medium saucepan
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple
For the Frosting
- ½ cup salted butter
- ½ teaspoon vanilla extract
- ⅔ cup evaporated milk
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 9×13-inch baking pan with butter.
- In a large mixing bowl, combine flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple.
- Pour the cake batter into the prepared baking pan and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once the cake is out of the oven, use the handle of a wooden spoon to poke several holes evenly across the surface of the cake.
- In a medium-sized saucepan, heat butter, sugar, evaporated milk, and vanilla extract over medium heat until it comes to a boil.
- Stir in the chopped pecans and sweetened coconut flakes. Continue cooking and stirring for about 5 minutes, ensuring the mixture is well combined and slightly thickened.
- Evenly pour the prepared topping over the cake, allowing it to seep into the holes.
- Once the cake has cooled slightly, slice it into portions and enjoy the delicious combination of pineapple-infused cake with the rich pecan and coconut topping.
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