Do Nothing Tornado Cake
A super moist cake with pineapple and a rich coconut-pecan glaze.
Servings: 12 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- 9x13-inch baking pan
- Medium Saucepan
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 cups Granulated sugar
Wet Ingredients
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 20 oz can Crushed pineapple with juice
Glaze Ingredients
- 1/2 cup Salted butter
- 1/2 teaspoon Vanilla extract
- 2/3 cup Evaporated milk
- 1 cup Granulated sugar
- 1 cup Chopped pecans
- 1 cup Sweetened coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large mixing bowl, whisk together flour, baking soda, and sugar until evenly combined.
- Add the eggs, vanilla extract, and the entire can of crushed pineapple (do not drain the juice). Stir everything together until just combined—don’t overmix!
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake in the center of the oven for 35 to 40 minutes, or until the cake is golden and springs back when lightly touched.
- While the cake bakes, prepare the glaze. In a medium saucepan, combine the butter, sugar, and evaporated milk. Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla, pecans, and coconut flakes.
- As soon as the cake comes out of the oven, poke small holes all over the surface with a fork or skewer. Pour the hot glaze evenly over the warm cake.
- Let the cake cool for at least 20 minutes to allow the glaze to soak in before serving. Slice and enjoy!
Notes
Pairs well with vanilla ice cream or fresh berries.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg