Easy Tornado Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 can (20 oz) crushed pineapple, juice included
02 -
1½ cups granulated sugar
03 -
1 cup chopped pecans
04 -
2 cups plain flour
05 -
¼ teaspoon salt
06 -
2 eggs
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon baking soda
→ Topping
09 -
1 cup sweetened coconut flakes
10 -
½ cup unsalted butter
11 -
⅔ cup condensed evaporated milk
12 -
1 cup white sugar
# Instructions:
01 -
Set your oven to 350°F and let it heat up. Coat your 9x13-inch pan with butter and a dusting of flour so the cake slides out easily.
02 -
Mix the flour, eggs, pineapple (juice included), sugar, vanilla, baking soda, salt, and nuts in a large bowl until it’s all combined.
03 -
Put the batter into the greased pan. Bake for 30 to 35 minutes. When a toothpick poked in the middle comes out clean, it’s ready.
04 -
In a pot, combine butter, sugar, and evaporated milk. Keep stirring while cooking on a boil for 5 minutes. Add the shredded coconut and stir again.
05 -
Pour the warm coconut topping over the cake that’s just come out of the oven. Let it cool completely in the same pan before serving.
# Notes:
01 -
Tastes great at room temperature or chilled
02 -
You can mix it all by hand, no fancy tools needed