Go Back
Close up of tornado cake with pineapple cake and coconut nut topping on a white plate with a fork.

Quick and Easy Tornado Cake (Do Nothing Cake)

Course: Dessert
Cuisine: American
Keyword: do nothing cake, tornado cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 378kcal
Author: Kara @ Quick and Easy Baking
Easy tornado cake starts with a cake mix that makes a super moist pineapple cake then topped with a cooked brown sugar coconut and nut topping that soaks into the warm cake making it truly delicious.
Print Recipe

Ingredients

Cake

  • 1 (15 ounce) box yellow cake mix (I used Betty Crocker)
  • 3 large eggs
  • ½ cup vegetable oil
  • ¾ cup evaporated milk (canned milk, but not sweetened condensed milk)
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can crushed pineapple, undrained

Topping:

  • 1/2 cup salted butter (1 stick) (If you only have unsalted butter, add a pinch of salt.)
  • 2/3 cup evaporated milk (canned milk, but not sweetened condensed milk)
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts or pecans

Instructions

For the cake:

  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan or dish with nonstick baking spray.
  • In a large mixing bowl, add all of the cake ingredients except for the pineapple and mix with an electric mixer on medium to medium-high speed until well combined.
  • Scrape down the sides of the bowl and mix again until everything is well combined.
  • Add the crushed pineapple (it doesn't need to be drained) and stir with a large spoon or a silicone spatula.
  • Pour the cake batter into the prepared pan and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs on it, but no raw batter.
  • While the cake is baking, make the topping below.
  • Once the cake is baked, remove the cake from the oven and set it onto a cooling rack. Immediately poke holes in the cake with a wooden skewer and pour the warm topping over the cake, then spread the topping evenly.
  • Let the cake set up for about 30 minutes before cutting and serving as it will still be warm and may fall apart if you try to cut it immediately.

For the topping:

  • Combine the butter, milk and brown sugar in a medium saucepan. Heat over medium-high heat until it reaches a low boil. Make sure to stir frequently while it's heating up. Simmer for 5 minutes, stirring frequently. The topping will thicken up a bit.
  • Remove the pan from the heat and stir in the vanilla, coconut flakes and nuts. Set the topping aside until the cake is finished baking.

Notes

How to Store: This cake should be stored in an airtight container or covered in plastic wrap in the refrigerator and can last up to 6 days.
How to serve: This cake can be served cold, at room temperature, or warm. If the cake is cold, set it out to come closer to room temperature for about 20-30 minutes before serving, or pop a slice in the microwave to warm it up.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes, etc.
Nutritional values are an estimate. 
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 378kcal | Carbohydrates: 26g | Protein: 5g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 134mg | Potassium: 203mg | Fiber: 1g | Sugar: 24g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg