Are you a fan of mouth-watering cakes and love trying out new recipes? If so, you're in for a treat with this Easy Texas Tornado Cake recipe, aka Do Nothing Cake. With its flavorful ingredients, this delicious treat will make your taste buds dance with joy.
Hey there, fellow bakers! Today, I'm super excited to tell you about my experience making the Tornado Cake. It's the best dessert, and guess what? It's super easy to make! So, I was going through my grandma's old recipe cards, and I found this amazing recipe called the Do Nothing Cake. I was really curious because it promised a delicious cake without much effort. I decided to give it a try and it was like a fun baking adventure in my kitchen! Let's bake up a storm together and enjoy the simplicity of the Tornado Cake!
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Check out some of our other favorite cakes: Root Beer Float Cake, S'more's Poke Cake, Chocolate Texas Sheet Cake, or the White Texas Sheet Cake.
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What do I need to make Tornado Cake?
- All purpose flour
- Granulated sugar
- Eggs
- Vanilla extract
- Crushed pineapple
- Baking soda
- Evaporated milk
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Sweetened coconut flakes
- Chopped pecans
FAQs
Texas Tornado Cake is a moist and flavorful dessert made with crushed pineapple and coconut, often topped with a sweet, buttery sauce. It's known for its simplicity and rich taste, making it a popular choice for potlucks, holidays, or family gatherings.
Yes, you can freeze Texas Tornado Cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. Thaw in the refrigerator overnight before serving.
Using fresh pineapple can change the texture and moisture content of the cake. If you choose to use fresh pineapple, make sure to finely chop it and include any juice it releases.
Top Tips
- For a substitution, use a can of fruit cocktail instead of crushed pineapple.
- You can also bake this cake in a sheet cake pan for a thinner, moister cake. Lower the time in the oven a little, if baking it this way.
- Use chopped walnuts instead of the pecans in the boiled topping.
- Try canned peaches instead of the crushed pineapple.
- Ensure your eggs and butter are at room temperature before baking. This helps with better incorporation.
- Be careful not to overmix the cake batter, as it can lead to a dense cake. Mix until just combined for a light and fluffy result.
- Store cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover with plastic wrap store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Tornado Cake
- Preheat the oven to 350°F (175°C). Prepare a 9x13" baking pan with nonstick spray.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, and granulated sugar).
- Add eggs, vanilla, and crushed pineapple with its juice. Mix until well combined.
- Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until golden brown and a toothpick in the center of the cake comes out clean.
- Remove cake from the oven. Allow to rest about 5-10 minutes, then poke holes in the top with a wooden skewer, handle of a wooden spoon, a chopstick, or even with a fork.
- In a medium saucepan, combine butter, sugar, evaporated milk, and vanilla, over medium-high heat, stirring often, until thickened, about 3-5 minutes.
- Remove from heat. Stir in chopped pecans and coconut.
- Pour the topping mixture over the warm cake, spreading evenly. Allow to set a few minutes, then serve and enjoy!
Easy Texas Tornado Cake (Do Nothing Cake)
Ingredients
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
Coconut Pecan Topping
- ½ cup (1 stick) butter
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup chopped pecans
- 1 cup sweetened coconut
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13" pan with nonstick spray.
- In a bowl, whisk together the dry ingredients (flour, baking soda, and granulated sugar).
- Add eggs, vanilla, and crushed pineapple with its juice. Mix until well combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove cake from the oven. Allow to rest about 5-10 minutes, then poke holes in the top with a wooden skewer, end of a wooden spoon, a chopstick, or even with a fork.
- In a medium saucepan, combine butter, sugar, evaporated milk, and vanilla, over medium-high heat, stirring often, until thickened, about 3-5 minutes.
- Remove from heat. Stir in chopped pecans and coconut.
- While hot, pour the topping mixture over the cake, spreading evenly. Allow to set a few minutes, then serve and enjoy!
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