Do Nothing Tornado Cake Recipe: Moist and Flavorful Dessert
Do Nothing Tornado Cake is a simple, moist, and rich dessert made with crushed pineapple, coconut, and pecans. It requires only 10 minutes of prep and bakes in 30 minutes. Topped with a luscious buttery coconut glaze, this cake is perfect for any occasion. Just mix, bake, and enjoy a deliciously effortless treat!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup shredded coconut
- ½ cup chopped pecans
For the Glaze
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ½ cup chopped pecans
Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Add eggs, vanilla extract, and crushed pineapple with its juice. Stir until well combined.
For more delightful desserts, try Chocolate Chunk Cookie.
Step 2: Add Coconut and Pecans
Gently fold in shredded coconut and chopped pecans. Mix until evenly distributed. Pour the batter into the prepared baking dish and spread it evenly.
Step 3: Bake the Cake
Place the dish in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Make the Glaze
While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine evaporated milk, sugar, and butter. Stir continuously until the mixture begins to boil. Remove from heat and add vanilla extract, shredded coconut, and chopped pecans. Mix well.
Step 5: Glaze and Serve
Once the cake is done baking, poke small holes all over the top using a fork. Pour the warm glaze evenly over the cake, allowing it to soak in. Let the cake cool for at least 20 minutes before slicing and serving.
For another easy, no-fuss treat, check out No-Bake Lemon Éclair Cake.
Tips for the Best Tornado Cake
- Use fresh pineapple – If available, fresh crushed pineapple can enhance the flavor.
- Don’t overmix the batter – Stir just until combined to keep the cake light and moist.
- Let the glaze soak in – Allowing the glaze to fully absorb gives the cake its rich texture.
- Serve warm or cold – This cake tastes great at room temperature or chilled.
Why You’ll Love This Recipe
- Effortless preparation – No complicated steps, just mix and bake.
- Incredibly moist – The pineapple and glaze make every bite rich and flavorful.
- Perfect for any occasion – Great for parties, family gatherings, or a quick homemade dessert.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 4g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 2g
- Sugar: 30g
Values are approximate and may vary based on ingredients used.
Make-Ahead and Storage Tips
- Make Ahead: Bake the cake and store it covered for up to 24 hours before adding the glaze.
- Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freezing: Freeze slices in a sealed container for up to 3 months. Thaw at room temperature before serving.
Conclusion
Do Nothing Tornado Cake is the ultimate easy dessert—moist, flavorful, and topped with a rich coconut glaze. With minimal effort, you get a delicious treat that’s perfect for any occasion. Try this simple recipe today and enjoy a sweet, satisfying homemade cake!
Do Nothing Tornado Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can 20 oz crushed pineapple, undrained
- 1 cup shredded coconut
- ½ cup chopped pecans
- For the Glaze
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Add eggs, vanilla extract, and crushed pineapple with its juice. Stir until well combined.
- Gently fold in shredded coconut and chopped pecans. Mix until evenly distributed. Pour the batter into the prepared baking dish and spread it evenly.
- Place the dish in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze. In a saucepan over medium heat, combine evaporated milk, sugar, and butter. Stir continuously until the mixture begins to boil. Remove from heat and add vanilla extract, shredded coconut, and chopped pecans. Mix well.
- Once the cake is done baking, poke small holes all over the top using a fork. Pour the warm glaze evenly over the cake, allowing it to soak in. Let the cake cool for at least 20 minutes before slicing and serving.
Notes
- Make Ahead: Bake the cake and store it covered for up to 24 hours before adding the glaze.
- Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freezing: Freeze slices in a sealed container for up to 3 months. Thaw at room temperature before serving.
