Tornado Cake
Tornado cake is a classic southern dessert, quick and easy to make—moist pineapple-flavored sheet cake covered with coconut frosting and top with chopped pecans.
Servings: 12
Calories: 548kcal
Ingredients
Cake
- 1 tablespoon salted butter for greasing pan
- 1 package yellow cake mix
- 3 eggs
- ½ cup vegetable oil
- ¾ cup evaporated milk
- 20 ounces pineapple crushed
Topping
- 2 egg yolks
- ¾ cup evaporated milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons salted butter
- 1 cup sweetened flaked coconut
- 1 cup pecans chopped
Instructions
Cake
- Preheat oven to 350°F. Grease 9x13 inch glass baking dish with a tablespoon of butter and set aside.
- In a large mixing bowl beat together cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
- Mix in crushed pineapple (including juice) until combined.
- Pour the cake batter into the baking dish. Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Topping
- In a heavy saucepan whisk together egg yolks and evaporated milk.
- Add sugar, butter, and vanilla and heat over medium heat until butter melts and mixture comes to a boil.
- Simmer, stirring frequently, until the mixture thickens and deepens to a golden color. This takes about 5 minutes after mixture has come to a boil).
- Remove from heat and stir in pecans and coconut flakes. Set aside until the cake finishes cooking.
- When cake comes out of the oven, poke all over with the handle of a wooden spoon. Gently spread topping evenly over the top.
- Allow the cake to cool slightly before cutting into pieces and serving.
Nutrition
Calories: 548kcal | Carbohydrates: 67g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 444mg | Potassium: 253mg | Fiber: 3g | Sugar: 46g | Vitamin A: 416IU | Vitamin C: 23mg | Calcium: 200mg | Iron: 2mg