Tornado Cake (Do Nothing)

4.88 from 25 votes

Tornado Cake, also known as Texas Tornado Cake or Do Nothing Cake is so easy and the best part is that you make the topping right after it comes out of the oven. That means you get to eat it not too long after it comes out of the oven!

Prep Time15

Cook Time36

Course: Dessert, Snack

Cuisine: American

Keyword: do nothing cake, texas tornado cake, tornado cake

Servings: servings

Calories: 491kcal

Author: Mindy Boyd

Ingredients

For the cake:

2 cups flour
2 cups sugar
2 eggs room temperature
1 can crushed pineapple, undrained 20 ounces
1 teaspoon baking soda
1 teaspoon vanilla

For the topping:

1 cup sugar
2/3 cup evaporated milk
1/2 cup butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sweetened flake coconut
1 cup chopped pecans

Instructions

Make the cake:

Preheat oven to 350°. Coat a 9" X 13" baking pan with cooking spray.
Mix flour, sugar, eggs, pineapple, baking soda and vanilla in a large mixing bowl until combined.
2 cups flour, 2 cups sugar, 2 eggs, 1 can crushed pineapple, undrained, 1 teaspoon baking soda, 1 teaspoon vanilla
Pour batter into prepared pan; bake 28 - 36 minutes or until golden brown and a toothpick inserted into the center comes out clean. When the cake comes out of the oven poke holes in the top with the handle of a wooden spoon.

Make the topping:

Combine butter, evaporated milk, white sugar, vanilla extract, and salt in a medium saucepan and cook over medium-high heat stirring often until thickened, about 3 - 5 minutes. Remove from heat and add coconut and nuts. Pour hot mixture over cake. Let cake sit about 5 minutes before serving.
1 cup sugar, 2/3 cup evaporated milk, 1/2 cup butter, 1/2 teaspoon vanilla, 1/4 teaspoon salt, 1 cup sweetened flake coconut, 1 cup chopped pecans

Notes

Nutritional information is approximate.

See tips, notes, and suggestions in the post above.

Bookmark this page to find it quickly when you are ready to make this recipe!

Nutrition