Tornado Cake
Published: Friday, March 17, 2023
Cake:
2 c. all-purpose flour
1 tsp. baking soda
1½ c. granulated sugar
½ c. brown sugar
2 large eggs
1 tsp. vanilla extract
20 oz. can crushed pineapple or fruit cocktail
Icing:
½ c. salted butter
2/3 c. evaporated milk
½ c. brown sugar
½ c. granulated sugar
½ tsp. vanilla extract
1 c. pecans chopped
1 c. sweetened coconut flakes
Preheat oven to 350°. Spray a 9x13" pan with cooking spray. In a large mixing bowl, combine the flour, baking soda, sugar and brown sugar. Add the eggs, vanilla and pineapple and stir to combine. Spread cake mixture evenly into prepared pan. Bake 30 minutes or until a toothpick comes out damp, but not doughy.
During the last 5 minutes of baking time, make the icing by placing the butter, evaporated milk, brown sugar and granulated sugar in a saucepan. Heat to boiling and boil for 1 minute.
Remove from heat and stir in the vanilla, pecans and coconut. Remove cake from the oven and poke holes in the cake. Pour the boiling frosting over the cake and spread evenly. Let cake cool for at least 10 minutes before serving or cool completely. —12 servings.
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