Description
Do Nothing Tornado Cake is a simple and delightful dessert that combines a moist cake with a rich coconut-pecan topping, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple in juice, undrained
- ½ cup unsalted butter (1 stick)
- ⅔ cup evaporated milk
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking pan.
- In a large bowl, combine the flour, sugar, baking soda, eggs, vanilla extract, and undrained crushed pineapple. Stir until everything is well combined. No mixer is necessary.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the butter, evaporated milk, and sugar in a saucepan over medium heat.
- Bring to a gentle boil, stirring frequently. Cook for about 3–5 minutes, until slightly thickened.
- Remove from the heat and stir in the vanilla, chopped pecans, and shredded coconut.
- While the cake is still hot, poke holes all over the surface using the handle of a wooden spoon or a skewer.
- Pour the warm coconut-pecan topping evenly over the cake, allowing it to soak into the holes.
- Let the cake cool slightly before slicing.
Notes
- Serve warm or at room temperature.
- It is especially delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg