Description
This Tornado Cake is a classic Southern dessert known for its ultra-moist crumb and rich, gooey topping poured over the cake while it’s hot. Made with crushed pineapple in the batter and finished with a warm coconut-pecan butter glaze, this cake is sweet, sticky, and incredibly comforting.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple with juice
For the Gooey Topping
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¾ cup evaporated milk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
Instructions
1. Make the Cake Batter
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large bowl, whisk flour, sugar, baking soda, and salt.
- Add eggs, vanilla, and crushed pineapple with juice.
- Stir until just combined (do not overmix).
- Pour batter into prepared pan.
2. Bake
- Bake 35–40 minutes, until a toothpick inserted comes out mostly clean.
3. Make the Topping
- In a saucepan over medium heat, melt butter.
- Stir in brown sugar and evaporated milk.
- Bring to a gentle boil and cook 2–3 minutes, stirring constantly.
- Remove from heat and stir in coconut, pecans, and vanilla.
4. Finish the Cake
- While cake is still hot, poke holes all over using a skewer or fork.
- Pour the hot topping evenly over the cake.
- Let cake cool so the topping soaks in.
5. Serve
- Slice and serve warm or at room temperature.
Notes
- Pour the topping while both cake and topping are hot for maximum gooeyness.
- Walnuts can replace pecans if preferred.
- Add a pinch of cinnamon to the topping for warmth.
- Prep Time: PT10M
- Cook Time: PT40M
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 40g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg