Tornado Cake Recipe

5 from 2 votes

This tornado cake recipe is made with tropical and nutty flavors. This moist cake is packed with flavor and requires such little effort!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Aemrican

Servings: servings

Calories: 488Calories

Preheat the oven to 350F then spray a 9x13 inch pan with nonstick spray and set aside.
In a large bowl mix the all-purpose flour, baking soda, granulated sugar, brown sugar, pineapple, eggs, vanilla extract, and salt.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 ¾ cups granulated sugar, ¼ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 20 oz can crushed pineapple, ¼ teaspoon salt
Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Add the butter, evaporated milk, brown sugar, and granulated sugar to a medium saucepan and bring to a boil. Boil the mixture for 3 minutes.
½ cup salted butter, ⅔ cup evaporated milk, ½ cup brown sugar, ½ cup granulated sugar
Remove from the heat then add in the shredded coconut, salt, pecans or walnuts, and vanilla extract and mix to combine.
½ teaspoon vanilla extract, 1 cup pecans or walnuts, 1 cup sweetened coconut flakes, ¼ teaspoon salt
Pokes holes in the cake then pour the icing on top. Spread it evenly. Let the cake and icing cool down fully before slicing into it.