Do nothing tornado cake is an old-fashioned Southern sheet cake that lives up to its name: a one-bowl batter of flour, sugar, eggs, baking soda, vanilla and a whole can of crushed pineapple, baked in a 9×13 pan, then soaked with a hot, buttery coconut-pecan topping poured over holes poked in the warm cake. It takes 10 minutes to mix and serves 12.
How to make it: Stir the flour, sugar, baking soda, eggs, vanilla and pineapple with its juice until smooth and bake at 350°F for 40 to 45 minutes. Meanwhile, boil butter, sugar and evaporated milk, then stir in pecans and coconut and cook 5 minutes until thick. Poke holes in the hot cake and pour the topping over.
Why You’ll Love It
- One bowl, no mixer: just stir and bake.
- Super moist: crushed pineapple and its juice keep the crumb tender.
- Gooey topping: a caramel-like coconut-pecan glaze soaks into the cake.
- Feeds a crowd: a 9×13 pan for potlucks and church suppers.
What Is a Tornado Cake?
Tornado cake, also called do nothing cake or Texas tornado cake, is a simple pineapple sheet cake with a boiled coconut-pecan topping. The name “do nothing” comes from how little work it takes: no creaming butter, no mixer, no layers. The batter gets its moisture from a whole can of crushed pineapple, and the topping is poured on while the cake is hot so it seeps into every bite.
What Does Tornado Cake Taste Like?
Sweet, moist and tropical. The cake is soft and tender with little bits of pineapple throughout, and the topping tastes like a cross between German chocolate frosting and pecan praline: buttery and caramel-like, with toasty coconut and crunchy pecans.
Ingredient Notes
Cake: 2 cups flour, 1 teaspoon baking soda, 2 cups sugar, 2 large eggs, 1 teaspoon vanilla and one 20-ounce can of crushed pineapple with its juice.
Topping: 1/2 cup butter, 1 cup sugar, 2/3 cup evaporated milk, 1 cup chopped pecans and 1 cup sweetened coconut flakes.
Pineapple juice: don’t drain it; it’s the liquid in the batter.
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Ingredients
For the 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
For the topping
- 1/2 cup unsalted butter
- 2/3 cup evaporated milk
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
How to Make Do Nothing Tornado Cake
1. Heat the oven. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter to prevent sticking.
2. Mix the batter. In a large mixing bowl, combine flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple (with juice). Mix thoroughly until smooth.
3. Bake. Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4. Start the topping. While the cake bakes, prepare the topping. In a medium-sized saucepan, combine butter, sugar and evaporated milk. Stir constantly over medium heat until the mixture comes to a boil.
5. Add pecans and coconut. Once the mixture boils, stir in chopped pecans and sweetened coconut flakes. Continue cooking and stirring for 5 minutes until thickened.
6. Poke and pour. Remove the cake from the oven and immediately poke holes using the handle of a wooden spoon. Pour the warm topping evenly over the cake, ensuring it soaks into the holes.
7. Cool and serve. Allow the cake to cool slightly for 10-15 minutes. Serve warm or at room temperature, ensuring each slice has a generous portion of the pecan-coconut topping.
Tips for the Best Tornado Cake
- Keep the pineapple juice. It’s what makes the cake so moist.
- Time the topping. Make it while the cake bakes so it’s hot when the cake comes out.
- Poke deep holes. The handle of a wooden spoon makes wide holes for the topping to soak in.
- Stir the topping constantly. Evaporated milk and sugar can scorch on the bottom.
- Toast the nuts and coconut. A few minutes in a dry skillet deepens their flavor.
Variations
- Fruit cocktail: use a can of fruit cocktail with juice in place of pineapple.
- Walnuts: swap them for the pecans.
- Brown sugar topping: use brown sugar for a deeper caramel flavor.
- Cream cheese frosting: skip the boiled topping and frost the cooled cake instead.
- Unsweetened coconut: for a less sweet topping.
Storage
Keep leftovers covered. The cake stays moist for days because of the pineapple. Wrapped slices can be frozen and thawed at room temperature.
What to Serve With It
Serve it warm with vanilla ice cream or whipped cream, or at room temperature with coffee.
More pineapple and pecan desserts: Southern pineapple cake, pineapple coconut surprise cake, pineapple bake, Hawaiian pineapple coconut fluff, pecan pie dump cake and Texas sheet cake.
Frequently Asked Questions
What is a tornado cake?
A moist pineapple sheet cake topped with a hot coconut-pecan glaze, also called do nothing cake.
What does tornado cake taste like?
Sweet and tropical, with a buttery, caramel-like coconut-pecan topping.
Why is it called do nothing cake?
Because it takes almost no work: one bowl, no mixer and no frosting to spread.
Do I drain the pineapple?
No. The juice is part of the batter.
Can I use fresh pineapple?
Canned crushed pineapple works best because its juice gives the batter its moisture. If you use fresh, crush it and add a little pineapple juice.
Why is my cake soggy in the middle?
It needed a little longer in the oven. Bake until a toothpick from the center comes out clean.
Can I make it ahead?
Yes. It stays moist and tastes great the next day.
Final Notes
Keep the pineapple juice, make the topping while the cake bakes and pour it over the hot cake. If you try fruit cocktail or walnuts, tell me in the comments how it turned out.
Do Nothing Tornado Cake
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Ingredients
- 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
- 1/2 cup unsalted butter
- 2/3 cup evaporated milk
- 1 cup granulated sugar for topping
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter to prevent sticking.
- In a large mixing bowl, combine flour, sugar, baking soda, eggs, vanilla extract, and crushed pineapple (with juice). Mix thoroughly until smooth.
- Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the topping. In a medium-sized saucepan, combine butter, sugar and evaporated milk. Stir constantly over medium heat until the mixture comes to a boil.
- Once the mixture boils, stir in chopped pecans and sweetened coconut flakes. Continue cooking and stirring for 5 minutes until thickened.
- Remove the cake from the oven and immediately poke holes using the handle of a wooden spoon. Pour the warm topping evenly over the cake, ensuring it soaks into the holes.
- Allow the cake to cool slightly for 10-15 minutes. Serve warm or at room temperature, ensuring each slice has a generous portion of the pecan-coconut topping.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
