INGREDIENTS
Do Nothing Cake (Texas Tornado Cake)
Ingredients:
Cake:
– 2 large eggs
– 1 21-ounce can (600 g) crushed pineapple in juice, undrained
– 1 1/2 cups (300 g) granulated sugar
– 1 teaspoon vanilla extract
– 2 cups (240 g) all-purpose flour
– 1 1/2 teaspoons baking soda
– 1/2 teaspoon salt
Frosting:
– 1/2 cup (113g) unsalted butter
– 1 cup (200 g) granulated sugar
– 1/2 cup (180 ml) evaporated milk
– 1 1/2 cups shredded coconut
– 1 cup toasted pecans
– 1 teaspoon pure vanilla extract
Steps:
1. Preheat your oven to 350°F (180°C). Spray a 9×13 inch (22×33 cm) baking pan with baking spray. Set aside.
2. In a large bowl, whisk eggs with crushed pineapple (undrained), granulated sugar, and vanilla extract.
3. Add flour, baking soda, and salt to the same bowl, and mix everything together until well combined.
4. Pour the batter into the prepared pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5. To make the frosting, in a medium saucepan, combine the unsalted butter, granulated sugar, and evaporated milk. Bring the mixture to a boil over medium heat and boil for 5 minutes, stirring constantly.
6. Remove from heat and stir in the shredded coconut, toasted pecans, and vanilla.
7. While the cake is still warm, poke holes all over the top using the handle of a wooden spoon. Pour the frosting over the cake, spreading it evenly.
8. Allow the cake to cool completely before cutting into squares and serving.
Texas Tornado Cake
INGREDIENTS
If you have buttermilk, coconut, and a craving for cozy Southern sweetness—this Texas Tornado Cake stirs up a storm of rich flavor and texture. It’s moist, spiced, and generously loaded with pecans and coconut, then drenched in a creamy frosting you’ll want to lick off the spoon.
Texas Tornado Cake
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large eggs
¾ cup vegetable oil
1 cup buttermilk
1 cup chopped pecans
1 cup shredded sweetened coconut
8 oz cream cheese, softened
½ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Optional: extra coconut and pecans for garnish
DIRECTIONS
Preheat oven to 350°F. Grease a 9×13-inch pan.
Whisk flour, sugar, baking soda, and cinnamon in a bowl.
Add eggs, oil, and buttermilk. Mix until smooth.
Fold in pecans and coconut. Pour into the prepared pan.
Bake for 35–40 minutes until golden and set. Cool completely.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Spread frosting over the cooled cake and garnish with coconut and pecans.
Soft, spiced, and dripping with Southern charm—this cake wins hearts in every slice.
