Tornado Cake aka Do Nothing Cake
This moist and irresistible Tornado Cake, also known as Do Nothing Cake, blends crushed pineapple, coconut, and pecans in a super-simple batter, then drizzles a rich buttery topping over the steaming hot cake for ultimate indulgence. No mixer, no fuss—just perfect results every time.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Medium
- 1 9x13 baking dish Greased
Ingredients
Main ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 cups Sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 20 oz Crushed pineapple with juice
- ½ cup Salted butter
- 1 cup Chopped pecans
- 1 cup Sweetened coconut flakes
- ⅔ cup Evaporated milk for topping
- 1 cup Sugar for topping
- 1 teaspoon Vanilla extract for topping
- ½ cup Salted butter for topping
Instructions
Instructions
- Preheat your oven to 350°F.
- Grease a 9x13-inch baking dish thoroughly.
- In a large bowl, mix flour, baking soda, sugar, eggs, vanilla extract, and crushed pineapple with juice.
- Stir until fully combined into a thick batter and pour into the prepared dish.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- While baking, combine butter, vanilla, evaporated milk, and sugar in a saucepan. Heat and stir for about 3 to 5 minutes until slightly thickened.
- Remove cake from oven, poke holes all over, and pour hot topping evenly across the surface.
- Let the cake cool slightly before serving for best flavor and texture.
Notes
Keep leftovers covered in the fridge. This cake tastes even better the next day as the flavors deepen. It also freezes well when individually wrapped. Reheat gently before serving.