Name: Easy Tornado Cake
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 2 cups crushed canned pineapple with juice; 2 cups sugar; 2 cups all purpose flour; 2 large eggs; 2 teaspoons baking soda; Topping:; 1 stick butter; ¾ cup sugar; ¾ cup evaporated milk; 1 cup shredded coconut; 1 cup chopped pecans

Easy Tornado Cake

Easy Tornado Cake is a quick and easy dessert made with crushed pineapple, topped with a buttery coconut pecan layer. Moist, sweet, and perfect for family gatherings.

I wanted a dessert that was simple, affordable, and full of flavor. Tornado Cake fit the bill. It is made with pantry staples and comes together quickly, yet the taste feels like you spent all day baking. The coconut and pecan topping makes it special without adding extra fuss.

When I made this cake for my family, I was not sure what they would think of the unusual name. But one bite in and the plate was cleared. The cake is moist, sweet, and topped with a buttery layer that soaks right into the crumb. It is one of those desserts that does not need frosting because it already has everything going for it.

We ended up enjoying slices after dinner and then again the next morning with coffee. It is the kind of cake that feels homemade in every way and reminds you of the recipes that get passed down through families. This one is now a keeper in ours.

Questions You May Have About This Recipe

Why is it called Tornado Cake?
Because it comes together so quickly, it feels like a whirlwind in the kitchen.

Can I make this cake ahead of time?
Yes, it tastes even better the next day as the topping soaks into the cake.

Can I leave out the pecans?
Yes, you can leave them out or replace them with walnuts.

Do I need to refrigerate Tornado Cake?
No, it can stay covered at room temperature for up to 3 days.

Can I freeze this cake?
Yes, wrap slices well and freeze for up to 2 months.

What You Need to Make Tornado Cake

2 cups crushed canned pineapple with juice

2 cups sugar

2 cups all purpose flour

2 large eggs

2 teaspoons baking soda

Topping:

1 stick butter

¾ cup sugar

¾ cup evaporated milk

1 cup shredded coconut

1 cup chopped pecans

How to Make Tornado Cake

Preheat oven to 350°F. Grease a 9×13 baking dish.

In a large bowl, mix pineapple with juice, sugar, flour, eggs, and baking soda until combined.

Pour into prepared dish and bake for 30 to 35 minutes or until a toothpick comes out clean.

While cake bakes, prepare topping. In a saucepan, heat butter, sugar, and evaporated milk until boiling. Cook for 3 minutes, stirring often.

Remove from heat and stir in coconut and pecans.

Pour topping over warm cake and spread evenly. Let cool before serving.

Tips

Use crushed pineapple in juice, not syrup.

Do not drain the pineapple, the juice keeps the cake moist.

Toast the pecans before adding them for a richer flavor.

This cake tastes best the next day.

Serve warm with a scoop of vanilla ice cream for a real treat.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This cake was so easy and so delicious. My family loved the topping.” Janet M.

⭐️⭐️⭐️⭐️ “I was surprised by how moist it turned out. Great recipe.” Carol P.

⭐️⭐️⭐️⭐️⭐️ “Perfect dessert for company. Everyone asked for the recipe.” Linda S.

⭐️⭐️⭐️⭐️ “I left out the pecans because of allergies and it still tasted wonderful.” Ruth K.

⭐️⭐️⭐️⭐️⭐️ “This is my new favorite cake. Tastes even better the next day.” Paul D.

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