Tornado Cake Recipe

A slice of moist tornado cake topped with rich caramel frosting and crunchy pecans on a white plate.

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Moist Tornado Cake with crushed pineapple, coconut, and pecan frosting. A nostalgic, easy dessert recipe perfect for any occasion!

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You ever stumble on a recipe that feels like a time machine? That’s Tornado Cake for me. Or as my grandma called it, Do Nothing Cake. It’s the kind of recipe that doesn’t just taste good—it feels like home.

I first made it on a whim, during one of those chaotic days where you’re hosting a dinner and realize, Oh no, I forgot dessert. I wasn’t about to dive into a complicated recipe. Nope. Instead, I grabbed this old gem from my recipe binder. (Does anyone else have one of those, stuffed with recipes from relatives and random magazine clippings?)

The kitchen smelled amazing within minutes—warm vanilla, tropical pineapple, and that buttery, gooey frosting. It took me back to childhood potlucks where this cake always made an appearance. My family devoured it, and I was reminded why simple, retro recipes like this are the real MVPs.

Why You’ll Love This Tornado Cake Recipe?

Tornado Cake is a total no-fuss dessert. The pineapple makes it insanely moist, the coconut and pecans add texture, and that frosting? It seeps into the cake, making every bite gooey and amazing. And here’s the kicker—it’s ridiculously easy. You don’t even need a mixer! Just a bowl, a spoon, and a little patience (because waiting for it to cool is torture).

A slice of moist tornado cake topped with rich caramel frosting and crunchy pecans on a white plate.

Ingredient Notes:

This isn’t one of those fancy cakes with 20 ingredients. Here’s why each one matters:

  • Crushed Pineapple: The secret to the cake’s moisture. No draining—those juices work magic.
  • Granulated Sugar: Sweetens the cake and helps create that golden-brown crust.
  • Vanilla: Adds warmth and makes the cake feel extra special. I use paste, but extract works just fine.
  • Eggs: Hold the batter together and add richness. Room temp eggs blend better!
  • Baking Soda: It reacts with the pineapple juice, making the batter puff up like a science experiment.
  • Flour: The base of it all—plain old all-purpose flour does the trick.

For the frosting:

  • Evaporated Milk: Creates a creamy, rich frosting without being overly heavy.
  • Butter: Adds that indulgent, buttery flavor we all love.
  • Chopped Nuts: Pecans are my go-to, but walnuts work too.
  • Shredded Coconut: Brings a chewy texture and tropical vibes.
  • Salt: Just a pinch balances all the sweetness perfectly.

Close-up of a decadent tornado cake, showcasing layers of sweetness with caramel glaze and toasted nuts.

How To Make Tornado Cake?

Making Tornado Cake is like baking for dummies. Seriously, it’s that easy.

Step 1. Prep Your Pan
Line a 9×13-inch pan with parchment paper and spritz it with nonstick spray. No one wants their cake to stick, right?

Step 2. Mix the Batter
In a big bowl, combine the pineapple (juice and all), sugar, vanilla, and eggs. Stir until smooth. Then, sprinkle in the baking soda and watch the magic happen—it’ll fizz and grow! Finally, fold in the flour until the batter is smooth.

Step 3. Bake the Cake
Pour the batter into your prepared pan, smooth it out, and pop it in the oven at 350°F (180°C). Bake for 30-35 minutes. The top should be golden, and a toothpick should come out clean.

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Step 4. Make the Frosting
While the cake bakes, grab a saucepan. Stir together the evaporated milk, butter, sugar, and vanilla over medium heat. Once it starts simmering, take it off the heat and mix in the nuts, coconut, and a pinch of salt.

Step 5. Frost the Cake
When the cake comes out of the oven, grab a chopstick or the handle of a wooden spoon and poke holes all over. Pour the warm frosting over the top, letting it seep into every nook and cranny.

Step 6. Cool and Enjoy
Let the cake cool for a couple of hours. (Yes, it’s hard to wait, but trust me, it’s worth it!) Then slice it up and dig in.

A serving of tornado cake glistening with caramel icing and pecan toppings, placed on a dessert stand.

Storage Options:

This cake gets better with time. Store it in the fridge in an airtight container for up to four days. The frosting will soak in even more, making it extra gooey. You can also freeze individual slices—just wrap them tightly in plastic wrap and thaw in the fridge overnight.

Variations and Substitutions:

This recipe is super forgiving. Here are a few ways to mix things up:

  • Skip the Nuts: Not a fan of pecans or walnuts? Leave them out or swap for sunflower seeds.
  • Add Zest: A little orange or lemon zest in the batter adds a citrusy twist.
  • Chocolate Lover’s Dream: Drizzle melted chocolate over the frosted cake for a decadent touch.
  • Gluten-Free Swap: Use a 1:1 gluten-free flour blend. Easy peasy!

Overhead view of a tornado cake slice garnished with pecans, drizzled with caramel, and surrounded by scattered nuts.

What to Serve with Tornado Cake?

This cake is amazing on its own, but pairing it with something else? Chef’s kiss.

  • Vanilla Ice Cream: Cold and creamy against warm cake? Yes, please.
  • Fresh Pineapple: Keep the tropical vibes going with some fresh fruit on the side.
  • Whipped Cream: A dollop on top adds extra indulgence.
  • Coffee: The sweetness of the cake and the bitterness of coffee are a match made in heaven.

Frequently Asked Questions:

Can I make this cake ahead of time?
Yes! In fact, it’s even better the next day. The frosting soaks in, and the flavors get even richer.

What’s the best way to poke holes in the cake?
A chopstick or the handle of a wooden spoon works perfectly. Just make sure the holes are evenly spaced.

Do I have to use evaporated milk in the frosting?
Yes, it’s kind of the secret ingredient. Regular milk won’t give you the same creamy consistency.

What do you think? Ready to whip up this retro delight? Let me know how it turns out—and don’t forget to share your favorite twists or toppings!

A luscious tornado cake slice on a plate, featuring a moist texture and a glossy caramel topping.

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A serving of tornado cake glistening with caramel icing and pecan toppings, placed on a dessert stand.

Tornado Cake Recipe

Prep Time 10 minutes
Cook Time 35 minutes
This Tornado Cake features a moist pineapple base with a rich coconut-pecan frosting. A nostalgic, simple dessert perfect for gatherings or weeknight indulgence.
20 Servings

Ingredients

For the Cake:

  • 20 oz 435 g crushed pineapple in juice (do not drain)
  • 1 ½ cups 300 g granulated sugar
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 medium eggs room temperature
  • 2 tsp baking soda
  • 2 cups 250 g all-purpose flour

For the Frosting:

  • ¾ cup 190 g evaporated milk
  • ½ cup 113 g unsalted butter
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup 200 g granulated sugar
  • 1 cup 135 g finely chopped nuts (pecans or walnuts)
  • 1 cup 90 g shredded coconut
  • Pinch of salt

Instructions
 

Prepare the Cake Batter:

  1. Preheat your oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper or a reusable liner and lightly grease it to prevent sticking.
  2. In a large mixing bowl, combine the crushed pineapple (including its juice), granulated sugar, vanilla, and eggs. Stir until thoroughly blended. Sprinkle in the baking soda and mix well, allowing the batter to expand slightly. Add the all-purpose flour and stir until no streaks of flour remain.

Bake the Cake:

  1. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30-35 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean.

Prepare the Frosting:

  1. While the cake is baking, prepare the frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, butter, and vanilla. Heat over medium heat, stirring continuously until the mixture begins to simmer. Remove from heat and stir in the chopped nuts, shredded coconut, and a pinch of salt.

Frost the Cake:

  1. Once the cake is baked, remove it from the oven and allow it to cool for 10 minutes. Using a chopstick or the handle of a wooden spoon, poke holes evenly across the surface of the cake. Pour the warm frosting over the cake, spreading it evenly and allowing it to seep into the holes.

Cool and Serve:

  1. Let the frosted cake cool completely for at least 2 hours to allow the flavors to meld and the frosting to set. Slice into squares and serve.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking soda and vanilla extract are certified gluten-free to avoid cross-contamination.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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