5 from 2 votes
Do Nothing Cake (Tornado Cake)
Ever hear of Do Nothing Cake? This fabulously retro pineapple cake with a sticky coconut and pecan topping is incredibly delicious and so easy to make. A super moist old fashioned cake that deserves to popular again!
Prep Time
10 mins
Cook Time
35 mins
Servings:
20
slices
Calories:
282 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cake
- 20 oz pineapple do not drain, crushed in juice, 435g
- 1 ½ cups sugar white granulated or caster (superfine, about 300g
- 2 tsp vanilla bean paste or extract
- 2 egg medium
- 2 tsp baking soda
- 2 cups flour all-purpose flour / plain flour, 250 grams
For the Frosting
- ¾ cup evaporated milk full-fat, 190g
- ½ cup butter unsalted
- 1 tsp vanilla bean paste or extract
- 1 cup white granulated sugar 200g
- 1 cup nuts pecans, walnuts or mixed nuts, 135g), finely chopped
- 1 cup coconut see note 1, 90g), shredded
- salt generous pinch
Instructions
PREPARE THE CAKE
- Preheat the oven to 350°F (180°C). Line a 9x13 cake pan with baking paper or a reusable liner and mist with cake release spray.
- Add the crushed pineapple, sugar, vanilla and eggs in a large mixing bowl. Stir well to combine.
- Stir in the baking soda – the batter will start to fizz and will visibly grow in size (always fun if you are baking with kids).
- Add the flour and stir well to combine until no streaks remain.
- Pour the batter into a lined 9x13 cake pan, level and bake for 30-35 minutes. The cake should feel springy to the touch and a toothpick inserted in the middle should come out clean.
Cup of Yum
MAKE THE FROSTING
- Prepare the frosting while the cake is in the oven. Place the evaporated milk, sugar, butter and vanilla in a saucepan. Stir over medium heat until the mixture starts to simmer then take off the stove.
- Stir in the nuts and shredded coconut and add a generous pinch of salt, to taste.
FROST THE CAKE
- Use a chopstick to poke holes over the entire cake. Add the frosting and spread it to cover the cake. Leave the cake to cool for a couple of hours before slicing. Share and enjoy!
Notes
- RECIPE NOTES
- You can toast the shredded coconut in a pan over medium low heat before adding to the frosting. Stir constantly to avoid it burning and cook until it turns golden.
- Store the cake in a covered container away from direct heat for up to four days. You can also store the cake in the refrigerator but it tastes best at room temperature.
- Allow the cake to cool down completely before serving if you want neat slices.
- The cake does contain a lot of sugar (even though I have actually reduced the amount) but believe me when I say it doesn't taste overwhelmingly sweet. This cake feeds a crowd after all and you will get least 16 squares if not more, depending on how generously you slice it.
- Although pineapple is a main ingredient in this cake the overall taste is not of pineapple.
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
31mg
(10%)
Sodium
66mg
(3%)
Potassium
127mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
204IU
(4%)
Vitamin C
3mg
(3%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 slices
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 66mg | 3% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.