Do Nothing Tornado Cake
Servings: 12

2 cups all-purpose flour
1 1/2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/4 teaspoon salt
1 can (20 oz) crushed pineapple with juice
1 cup chopped pecans
1 teaspoon vanilla extract

For the Topping:
1/2 cup unsalted butter
2/3 cup evaporated milk
1 cup granulated sugar
1 cup shredded coconut

Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Mix the Batter: In a large bowl, combine the flour, sugar, eggs, baking soda, salt, pineapple with juice, pecans, and vanilla extract. Stir until well blended.

Bake the Cake: Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Make the Topping: In a saucepan over medium heat, combine butter, evaporated milk, and sugar. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir in the coconut.

Top and Set: Pour the hot coconut mixture over the warm cake while it’s still in the pan. Allow the cake to cool completely in the pan.

Enjoy Your Cake: This Do Nothing Tornado Cake is perfect for when you need a dessert that’s simple to make but rich in flavor. The gooey coconut topping and moist pineapple cake will leave everyone wanting more! Serve it chilled or at room temperature for the best experience.