Description
This classic Tornado Cake recipe features a moist pineapple-infused cake baked to perfection and topped with a rich, buttery icing filled with toasted pecans, sweetened coconut flakes, and a hint of vanilla. The combination of tangy fruit, crunchy nuts, and sweet coconut makes for a delightful dessert that’s perfect for family gatherings or special occasions.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 20 oz can crushed pineapple (or fruit cocktail)
Icing Ingredients
- ½ cup salted butter
- ⅔ cup evaporated milk
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup pecans or walnuts, chopped
- 1 cup sweetened coconut flakes
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking pan with nonstick spray and set aside.
- Mix Cake Batter: In a large bowl, combine the all-purpose flour, baking soda, granulated sugar, brown sugar, crushed pineapple (with juice), eggs, vanilla extract, and salt. Stir until all ingredients are well incorporated but do not overmix.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Icing: Meanwhile, in a medium saucepan, combine the salted butter, evaporated milk, brown sugar, and granulated sugar. Bring the mixture to a boil over medium heat and continue boiling for 3 minutes, stirring occasionally to prevent burning.
- Add Nuts and Coconut to Icing: Remove the saucepan from heat. Stir in the sweetened coconut flakes, chopped pecans or walnuts, salt, and vanilla extract. Mix until everything is evenly combined.
- Poke Holes in Cake: Once the cake is out of the oven and still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. This allows the icing to seep into the cake.
- Pour and Spread Icing: Pour the prepared icing evenly over the cake, spreading it gently with a spatula so it soaks into the holes and covers the top.
- Cool and Serve: Let the cake and icing cool completely before slicing to ensure the icing sets and the cake is moist and flavorful. Serve and enjoy!
Notes
- You can substitute pecans with walnuts or skip nuts for a nut-free version.
- Fruit cocktail can be used instead of crushed pineapple for a different fruit flavor.
- Be careful when boiling the icing mixture to avoid burning or sticking.
- For best results, allow the cake to cool fully so the icing thickens and sets properly.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
