Looking for a dessert that’s both decadent and incredibly simple to make? Look no further than the Do Nothing Tornado Cake! This delightfully rich and moist cake combines the tropical flavors of pineapple with a buttery coconut-pecan topping, making it a showstopper at any gathering. The best part? It’s named “Do Nothing” for a reason—this cake requires minimal effort and delivers maximum flavor.
Why You’ll Love This Recipe
- Effortless: With straightforward ingredients and easy steps, it’s perfect for beginners or anyone short on time.
- Deliciously Moist: The crushed pineapple keeps the cake incredibly soft and moist.
- Tropical Flavor: A hint of pineapple, coconut, and pecans bring a delicious twist to a classic cake.
- Perfect for Any Occasion: This cake is an ideal dessert for family dinners, potlucks, or when you’re craving something sweet and satisfying.
Who Is This Recipe For?
This Do Nothing Tornado Cake is perfect for anyone who wants to whip up a dessert with minimal fuss yet impressive results. Whether you’re a seasoned baker or just getting started in the kitchen, this recipe will quickly become a favorite in your dessert rotation.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 oz can crushed pineapple (with juice)
Topping:
- 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
Kitchen Equipment You’ll Need
- Large mixing bowl
- Whisk or electric mixer
- Baking pan (9×13 inch recommended)
- Saucepan for topping
- Bamboo skewer or toothpick for testing doneness
- Rubber spatula
Step-by-Step Directions
1. Prepare the Cake Batter
In a large bowl, beat the eggs with the granulated sugar and vanilla extract until well combined. In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the wet ingredients, mixing until smooth. Stir in the entire can of crushed pineapple, including the juice, and mix until a uniform batter forms.
2. Bake the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. Pour the cake batter into the prepared pan and spread it out evenly. Bake for 40 minutes, or until a bamboo skewer inserted into the center of the cake comes out clean.
3. Prepare the Topping
While the cake is baking, prepare the topping. In a medium saucepan, melt the butter over medium heat. Add the evaporated milk, vanilla extract, and sugar, stirring constantly until the mixture comes to a boil. Let it boil gently for 2-3 minutes, then stir in the chopped pecans and sweetened coconut flakes. Remove from heat.
4. Assemble the Cake
Once the cake is done baking, remove it from the oven and allow it to cool slightly. Using a bamboo skewer or toothpick, poke several holes all over the cake. Pour the warm topping over the cake, using a spatula to spread it evenly across the surface, allowing the topping to seep into the holes.
5. Slice and Serve
Let the cake cool for at least 15-20 minutes to allow the topping to set. Slice and serve! This cake is delicious both warm and at room temperature.
