Tornado Cake Recipe
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:
- 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.
- 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:
- 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:
- 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:
- 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:
- 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.