Tornado Cake

Name: Tornado Cake
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups flour; 2 cups sugar; 2 eggs room temperature; 1 can (20 ounces) crushed undrained pineapple in syrup; 1 teaspoon baking soda; 1 teaspoon vanilla; 1 cup sugar; 2/3 cup evaporated milk; 1/2 cup butter; 1/2 teaspoon vanilla; 1/4 teaspoon salt; 1 cup sweetened flaked coconut; 1 cup chopped pecans

cindybear @cindybearcooks

#CA2025 I’ve been on this earth for quite awhile and have NEVER heard of Tornado Cake. I had to try it. It is over 100 degrees outside and I am turning on the oven. This is a dense cake not fluffy but there were no complaints.

cindybear @cindybearcooks

Saved

Ingredients

35-40 minutes

12 servings

Cake ingredients
2 cupsflour
2 cupssugar
2eggs room temperature
1 can (20 ounces)crushed undrained pineapple in syrup
1 teaspoonbaking soda
1 teaspoonvanilla
Topping ingredients
1 cupsugar
2/3 cupevaporated milk
1/2 cupbutter
1/2 teaspoonvanilla
1/4 teaspoonsalt
1 cupsweetened flaked coconut
1 cupchopped pecans

Saved

Steps

35-40 minutes

1

Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish with baking spray.
2

Throughly mix flour, sugar, eggs, pineapple baking soda and vanilla in a large mixing bowl.
3

Pour batter into pan and bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
4

When the cake comes out of oven and cools slightly poke holes all over top of cake. Wait until cake is cooling to start topping.
5

Combine all topping ingredients in a saucepan and heat over medium high stirring frequently until mixture thickens slightly. Add coconut and pecans to mixture stir and pour over the cake. Wait 5-10 minutes before serving allowing topping mixture to spread thru out cake.