Easy Tornado Cake
This easy tornado cake has crushed pineapple, coconut, and pecans and makes a super quick, moist dessert that feels like something grandma would bake. Simple, but warming with major comfort food vibes.
Ingredients
For the cake:
- 1 (15 ounce) box yellow cake mix (I used Betty Crocker)
- 3 large eggs
- ½ cup vegetable oil
- ¾ cup evaporated milk (canned milk, but not sweetened condensed milk)
- 1 teaspoon vanilla extract
- 1 (20 ounce can) crushed pineapple, undrained
For the topping:
- 1/2 cup salted butter (1 stick and if you only have unsalted butter, add a pinch of salt.)
- 2/3 cup evaporated milk (canned milk, but not sweetened condensed milk)
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts or pecans
Instructions
For the cake:
- Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan or dish with nonstick baking spray.
- In a large mixing bowl, add all of the cake ingredients except for the pineapple and mix with an electric mixer on medium to medium-high speed until well combined.
- Scrape down the sides of the bowl and mix again until everything is well combined.
- Add the crushed pineapple (it doesn't need to be drained) and stir with a large spoon or a silicone spatula.
- Pour the cake batter into the prepared pan and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs on it, but no raw batter.
- While the cake is baking, make the topping below.
- Once the cake is baked, remove the cake from the oven and set it onto a cooling rack. Immediately poke holes in the cake with a wooden skewer and pour the warm topping over the cake, then spread the topping evenly.
- Let the cake set up for about 30 minutes before cutting and serving as it will still be warm and may fall apart if you try to cut it immediately.
For the topping:
- Combine the butter, milk and brown sugar in a medium saucepan. Heat over medium-high heat until it reaches a low boil. Make sure to stir frequently while it's heating up. Simmer for 5 minutes, stirring frequently. The topping will thicken up a bit.
- Remove the pan from the heat and stir in the vanilla, coconut flakes and nuts. Set the topping aside until the cake is finished baking.
Notes
How to Store: This cake should be stored in an airtight container or covered in plastic wrap in the refrigerator and can last up to 6 days.
How to serve: This cake can be served cold, at room temperature, or warm. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving, or pop a slice in the microwave to warm it up.
See the post for more FAQs