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Tornado Cake topped with coconut pecan frosting and garnished with pineapple.

Tornado Cake

A simple, nostalgic Southern cake with pineapple and pecans, topped with a warm, gooey brown sugar frosting that soaks in for a deliciously moist dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All purpose flour
  • 1.5 cups Sugar
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Salt
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 can Crushed pineapple with juice Do not drain
  • 1 cup Chopped pecans Chop fairly small
  • 0.5 cup Shredded coconut Optional but recommended
For the Frosting
  • 0.5 cup Butter
  • 1 cup Brown sugar
  • 0.5 cup Milk or evaporated milk

Method
 

Preparation and Baking
  1. Preheat the oven to 350°F (175°C) and grease your pan well.
  2. In a large bowl, mix the dry ingredients: flour, sugar, baking soda, and salt.
  3. Stir in the eggs, vanilla extract, and crushed pineapple with its juice.
  4. Fold in the chopped pecans and shredded coconut, if using, then pour the batter into the prepared pan.
  5. Bake until the center is set, about 25-30 minutes, and a toothpick inserted comes out with a few moist crumbs.
Frosting
  1. While the cake is baking, prepare the frosting by melting the butter with the brown sugar and milk in a saucepan over medium heat.
  2. Cook until the mixture is smooth and starts to bubble slightly.
  3. Pour the hot frosting over the hot cake immediately after removing it from the oven.

Notes

Do not let the cake cool before pouring the frosting, as it needs the heat to soak in. Store covered at room temperature for 1-2 days, then refrigerate for up to 5 days. Can also be frozen for up to 2 months.