Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
do nothing tornado cake

Do Nothing Tornado Cake

  • Author: Sarah
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

The Do Nothing Tornado Cake is an easy, one-pan Southern dessert packed with tropical flavors from pineapple, coconut, and pecans. It comes together quickly with pantry staples and is finished with a gooey coconut-pecan icing everyone loves.

Ingredients

Scale
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 (20 oz) can crushed pineapple in juice (do not drain)
  • 2 large eggs
  • 1 cup chopped pecans, plus more for topping
  • 1 cup unsweetened shredded coconut
  • 1 stick (1/2 cup) butter, melted
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
  2. In a large mixing bowl, combine 2 cups granulated sugar, 2 cups all-purpose flour, and 2 teaspoons baking soda. Stir well to blend.
  3. Add the entire can of crushed pineapple (juice included) and 2 large eggs. Mix everything together with a wooden spoon or spatula until just combined. Do not overmix.
  4. Pour the batter evenly into the prepared baking pan. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  5. While the cake bakes, make the icing: In a small saucepan over medium heat, combine 1 stick melted butter, 3/4 cup evaporated milk, and 1 cup granulated sugar. Bring to a gentle boil, stirring often. Once bubbling, cook for 3-4 minutes until the sugar dissolves and the mixture thickens slightly.
  6. Remove the saucepan from heat. Stir in 1 cup unsweetened shredded coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract. Mix well.
  7. As soon as the cake comes out of the oven, use a wooden skewer or fork to poke holes all over the top. Immediately pour the coconut-pecan icing evenly over the hot cake, spreading with a spatula if needed.
  8. Let the cake cool for at least 30 minutes to set the icing. Serve warm or at room temperature.

Notes

Do not overmix the batter for a tender cake. Poke holes in the cake while hot to help the icing soak in. Toasting the pecans and coconut before adding to the icing adds extra flavor. The cake is forgiving—adjust coconut or milk in the icing for desired thickness. For gluten-free, use a 1:1 gluten-free flour blend.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: Southern American

Nutrition

  • Serving Size: 1/12 of cake
  • Calories: 420
  • Sugar: 40
  • Sodium: 260
  • Fat: 20
  • Saturated Fat: 9
  • Carbohydrates: 58
  • Fiber: 2
  • Protein: 5

Keywords: tornado cake, do nothing cake, easy dessert, pineapple cake, coconut cake, potluck dessert, Southern cake, one pan cake

Did you like this recipe?

Go ahead and print it or save it to Pinterest for easy access!

Find it online: https://gentlerecipes.com/do-nothing-tornado-cake-recipe-easy-one-pan-dessert-everyone-loves/