Go Back Email Link
–+ servings
A close-up of a moist, fluffy slice of Tornado Cake topped with a golden coconut and pecan mixture, served on a small white plate with more cake visible in the background.
Print Recipe
5 from 21 votes

Southern Tornado Cake (Do Nothing Cake)

A moist Southern sheet cake made with crushed pineapple, coconut, and pecans—simple ingredients, big flavor.
Prep Time10 minutes
Cook Time45 minutes
Cool Time15 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 548kcal
Author: Shauna

Ingredients

Cake

  • 1 tbsp salted butter for greasing pan
  • 1 package yellow cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup evaporated milk
  • 20 ounces pineapple crushed, NOT drained

Topping

  • 2 egg yolks
  • ¾ cup evaporated milk
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 6 tbsp 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 1 tbsp salted butter and set aside.
    1 tbsp salted butter
  • In a large mixing bowl beat together 1 package yellow cake mix, 3 eggs, ½ cup vegetable oil, and ¾ cup evaporated milk on medium speed for 2 minutes.
    1 package yellow cake mix, 3 eggs, ½ cup vegetable oil, ¾ cup evaporated milk
    Overhead view of labeled ingredients for Southern Style Tornado Cake, including eggs, chopped pecans, sweetened coconut, yellow cake mix, vanilla extract, sugar, evaporated milk, vegetable oil, butter, and crushed pineapple arranged on a marble countertop.”
  • Mix in 20 ounces pineapple with juice until combined.
    20 ounces pineapple
    Overhead shot of a mixing bowl filled with yellow cake batter and crushed pineapple, surrounded by baking ingredients like eggs, pecans, and coconut on a white marble countertop.
  • 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.
    “Side-by-side view of a glass baking dish showing unbaked and baked Southern-style tornado cake; the left side contains yellow cake batter with pineapple, while the right side shows the golden brown, fully baked cake with a slightly crisp top.”

Topping

  • In a heavy saucepan whisk together 2 egg yolks and ¾ cup evaporated milk.
    2 egg yolks, ¾ cup evaporated milk
    Metal saucepan filled with evaporated milk and two raw egg yolks, ready to be whisked together, surrounded by bowls of chopped pecans, shredded coconut, and sugar on a white marble countertop.
  • Add 1 cup granulated sugar, 6 tbsp salted butter, 1 tsp vanilla extract and heat over medium heat until butter melts and mixture comes to a boil.
    1 cup granulated sugar, 1 tsp vanilla extract, 6 tbsp salted butter
    A golden yellow mixture of melted butter, sugar, vanilla, and egg yolks being whisked in a saucepan, transforming from a thick mixture into a smooth golden sauce as it simmers.
  • 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).
    Overhead view of a saucepan showing chopped pecans and shredded coconut being stirred into a thick golden caramel mixture for a Southern Tornado Cake topping. The final image displays the fully combined, chunky coconut-pecan topping, rich in texture and ready to spread.
  • Remove from heat and stir in 1 cup pecans and 1 cup sweetened flaked coconut. Set aside until the cake finishes cooking.
    1 cup sweetened flaked coconut, 1 cup pecans
  • When cake comes out of the oven, poke all over with the handle of a wooden spoon. Gently spread topping evenly over the top.
    Baked yellow cake in a glass dish with evenly spaced holes poked across the surface using the handle of a wooden spoon, ready for topping.
  • Allow the cake to cool slightly before cutting into pieces and serving.
    Top-down view of a glass baking dish filled with baked Southern-style tornado cake topped with a thick layer of golden brown coconut and pecan mixture, resting on a white marble surface with scattered pecans in the background.

Notes

  • A 12-ounce can of evaporated milk divides neatly between the cake and the topping—just eyeball half for each part of the recipe.
  • Every oven heats differently and may need periodic recalibration. Start checking your cake a few minutes before the suggested bake time to prevent overbaking.
  • Keep an eye on the topping—it thickens quickly and only needs about five minutes once it begins to boil.

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