4.67 from 6 votes

Tornado Cake

Also known as “Do Nothing” Cake, this vintage dessert is incredibly moist and sweet. Tornado Cake is a pineapple flavored cake with a decadent coconut and pecan topping makes for the best treat.

A pan of tornado cake.


Let me introduce you to the most delicious cake if you haven’t already heard of it. Tornado Cake is a classic from mother’s old recipe box. It’s been a popular dessert for decades and for good reason. It’s an easy dessert to make and so incredibly decadent. You’ll love it!

I love how it’s such an easy recipe with just a few pantry ingredients. The cake is ready in less than 1 hour! If you love a moist cake, this is it!

It’s an old-fashioned poke cake. The topping is poured on the cake that’s been poked with the handle of a wooden spoon so it seeps inside. It’s sometimes called Texas Tornado Cake. Enjoy this hot cake after a family feast!

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Why You’ll Love Do Nothing Tornado Cake

  • This is the best cake recipe for a family dinner.
  • A delicious dessert that’s been passed down from generation to generation.
  • The perfect classic recipe to satisfy your sweet tooth.
  • The boiled coconut topping is crazy good!
  • Ready from start to finish in under one hour.
  • Simple ingredients found in your pantry.
  • Super moist and gooey cake that tastes amazing warm or at room temperature.
  • No special equipment is required to make this cake.

Ingredients

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    Full measurements and instructions are found in the recipe card. Scroll down!

    • All-purpose flour – Cake flour can also be used here.
    • Baking soda
    • Granulated sugar
    • Brown sugar – Light or dark is fine.
    • Large eggs
    • Vanilla extract
    • Crushed pineapple 

    Boiled Coconut Icing Ingredients

    • Salted butter
    • Evaporated milk
    • Brown sugar
    • Granulated sugar
    • Vanilla extract
    • Chopped pecans
    • Sweetened coconut flakes
    Ingredients to make tornado cake.

    How to Make Tornado Cake

    • Step One: Preheat the oven to 350°F. Spray a 9×13-inch pan with cooking spray.
    • Step Two: In a large mixing bowl, combine the flour, baking soda, sugar and brown sugar.
    • Step Three: Add the eggs, vanilla and pineapple and stir to combine.
    Steps to make tornado cake.
    • Step Four: Pour batter evenly into the pan and place in the oven. Bake for 30 minutes or until a toothpick comes out damp, but not doughy.
    Steps to make tornado cake.
    • Step Five: During the last 5 minutes of baking time, combine butter, evaporated milk, brown sugar and granulated sugar to a saucepan. Heat to boiling. Boil for 1 minute.
    • Step Six: Remove from the heat and stir in the vanilla, pecans and coconut. 
    Steps to make tornado cake.
    • Step Seven: Remove cake from the oven and poke holes in the cake. Pour the boiling frosting over the cake and spread evenly.
    • Step Eight: Let the cake cool for at least 10 minutes before serving or cool completely.
    Steps to make tornado cake.

    Equipment Needed

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    What to Serve with Tornado Cake

    A piece of tornado cake on a serving spatula.

    Variations and Substitutions

    • Use a can of fruit cocktail instead of the crushed pineapple. Fruit cocktail was used in the original recipe for this cake!
    • You can also bake this cake in a sheet cake pan for a thinner, moister cake. You won’t need to bake it as long.
    • Use chopped walnuts instead of the pecans in the boiled topping.
    • Try canned peaches instead of the crushed pineapple.
    • Use unsalted butter, but add in ¼ teaspoon of salt to the topping to replace.
    A pan of tornado cake with a piece missing.

    Storage Instructions

    Cover the leftover cake with plastic wrap or in an airtight container and store at room temperature for up to 5 days.

    Can I Freeze?

    Yes! Wrap the cake in plastic wrap and then again in aluminum foil. Store in the freezer for up to 3 months.

    A piece of tornado cake on a plate.

    What is the Frosting on Tornado Cake?

    It’s actually a boiled frosting that you pour onto the warm cake. The frosting soaks into the cake (via the holes you poked) and makes the cake super moist and gooey delish!

    Should I Drain the Can of Crushed Pineapple?

    Nope! Use the whole can of crushed pineapple including all the juice inside the can. It will help to make the cake nice and moist.

    Can I Use Different Fruits or Nuts?

    Yes, you can! Try fruit cocktail, canned peaches, or canned pears instead of the crushed pineapple. Use chopped walnuts instead of the chopped pecans.

    How to Poke Holes in a Cake

    I find using a wooden spoon works the best for this task. Using the handle of the wooden spoon, poke holes about 1 inch apart in the cake. Make sure to not go too deep so you don’t touch the bottom of the pan with the wooden spoon.

    A piece of tornado cake with a fork in it.

    Vintage Cake Recipes

    You’ll also like Sugar Pie and Pig Pickin Cake.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    4.67 from 6 votes

    Tornado Cake

    Created by Stacie Vaughan
    Servings 12
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Also known as "Do Nothing" Cake, this vintage dessert is incredibly moist and sweet. A pineapple flavored cake with a decadent coconut and pecan topping makes for the best treat.

    Ingredients
     
     

    Cake

    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 ½ cups granulated sugar
    • ½ cup brown sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 can crushed pineapple or fruit cocktail 20oz can

    Boiled Coconut Icing

    • ½ cup salted butter
    • cup evaporated milk
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • ½ tsp vanilla extract
    • 1 cup pecans chopped
    • 1 cup sweetened coconut flakes

    Instructions

    • Preheat the oven to 350°F. Spray a 9×13-inch pan with cooking spray.
    • In a large mixing bowl, combine the flour, baking soda, sugar and brown sugar.
    • Add the eggs, vanilla and pineapple and stir to combine.
    • Spread the cake mixture evenly into the pan and place in the oven. Bake for 30 minutes or until a toothpick comes out damp, but not doughy.
    • During the last 5 minutes of baking time, add the butter, evaporated milk, brown sugar and granulated sugar to a saucepan. Heat to boiling. Boil for 1 minute.
    • Remove from the heat and stir in the vanilla, pecans and coconut.
    • Remove cake from the oven and poke holes in the cake. Pour the boiling frosting over the cake and spread evenly.
    • Let the cake cool for at least 10 minutes before serving or cool completely.

    Nutrition

    Calories: 462kcal | Carbohydrates: 73g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 204mg | Potassium: 163mg | Fiber: 2g | Sugar: 56g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Dessert
    Cuisine American
    Keyword cake, tornado cake

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    Recipe Rating




    7 Comments

    1. Could you use german chocolate frosting warmed up a little bit to pour over the cake?

    2. 5 stars
      Very good recipe, and we all enjoyed the cake very much. Thank you!

    3. Would unsweetened coconut be okay since the is so sweet

    4. Kathleen Brehmer says:

      5 stars
      Yummy! Everybody loved it.

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