Do Nothing Cake | Tornado Cake
Servings 12 -16
Ingredients
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 tsp baking soda
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 565 gm pack canned pineapples
- FOR TOPPING:
- 100 gm butter
- 3/4 cup evaporated milk
- 3/4 cup sugar
- 1 cup mixed nuts toasted and crushed (I used walnuts, peanuts and cashews)
- 1 cup grated coconut lightly toasted
Instructions
- Preheat oven to 180 degrees. Keep a 13 x 9 inch pan ready. You can grease it.
- In a food processor, empty the pineapple jar - fruit and syrup and crush it. Add the eggs and vanilla and mix again. Now add all the dry ingredients and run the processor till you have a smooth batter.
- Pour into the prepared tin and bake for 40 minutes or till a skewer comes out clean.
- While the cake bakes, make the topping by melting the butter and then adding the evaporated milk and sugar and cooking it till the sugar is completely melted. Fold in the nuts and the coconut and switch off.
- As soon as the cake comes out of the oven, poke holes into the cake and spread the frosting all over the top, making sure to cover top portion well.
- Allow it to come to room temperature. You may serve as is or keep in the fridge till the time to serve.
Notes
As the cake sits, it gets less sweet. You may increase the sugar in the cake if required.
Traditionally pecans was used for topping. I have used mixed nuts.
Make sure to toast the nuts and coconut lightly before adding to the frosting.
Traditionally pecans was used for topping. I have used mixed nuts.
Make sure to toast the nuts and coconut lightly before adding to the frosting.