Easy Do Nothing Tornado Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2 cups all-purpose flour
02 -
1½ cups granulated sugar
03 -
2 eggs
04 -
1 teaspoon baking soda
05 -
¼ teaspoon salt
06 -
1 can (20 oz) crushed pineapple with juice
07 -
1 cup chopped pecans
08 -
1 teaspoon vanilla extract
→ For the Topping
09 -
½ cup unsalted butter
10 -
⅔ cup evaporated milk
11 -
1 cup granulated sugar
12 -
1 cup shredded coconut
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
02 -
In a large bowl, mix flour, sugar, eggs, baking soda, salt, pineapple with juice, pecans, and vanilla extract until well blended.
03 -
Pour batter into prepared pan. Bake 30-35 minutes, until a toothpick inserted into center comes out clean.
04 -
Combine butter, evaporated milk, and sugar in a saucepan over medium heat. Bring to boil and cook 5 minutes, stirring constantly. Remove from heat and stir in coconut.
05 -
Pour hot coconut topping over warm cake. Let cool completely in pan before serving.
# Notes:
01 -
Can be served chilled or at room temperature
02 -
Keeps well covered at room temperature for 3-4 days