Do nothing cake, or Texas tornado cake, is a delicious, moist cake made easy with the help of a boxed cake mix. Topped with an incredible coconut and pecan topping, this is a simple cake recipe that is sure to impress with it’s delightful taste.

 

I’m very excited to share this tasty, easy recipe that is one of our family go-to cake recipes. Similar to this, pineapple cake, do nothing cake, sometimes called tornado cake, is kept moist by pineapple tidbits and is topped with an easy sweet and crunchy frosting.

Why we love this recipe

• Simply delicious – Pineapple, coconut, and pecans come together to make a mouthful of yummy flavor and texture.
• Old fashioned charm – This cake brings back memories of family baking.
• Great for all occasions – Serve this any time of year and for any occasion. From potlucks, family gatherings, holidays, and more. Old fashioned do nothing cake is always a hit.

What you’ll need

Scroll to the bottom for full ingredients and printable instructions.

• Cake mix – Yellow cake mix works well for this cake. You could also substitute with white cake.
• Oil – Vegetable oil is used to make the cake.
• Vanilla -Vanilla extract adds sweetness and warmth to both the cake and the topping.
• Eggs – Needed for the cake mix.
• Crushed pineapple – Use a whole can of crushed pineapple.
• Evaporated milk – Evaporated milk needed for the cake topping.
• Sugar – Granulated sugar adds sweetness to the frosting.
• Butter – Unsalted butter
• Coconut – Sweetened, shredded coconut.
• Pecans – Chopped pecans add a nice crunch to the cake. You can substitute with chopped walnuts.

How to make Do Nothing Cake

Step one: Preheat the oven to 350 degrees F. Spray a 9 x 13 baking pan with non-stick cooking spray.

Step two: Cake – Pour cake mix, eggs, vegetable oil, vanilla, crushed pineapple, and water into a large mixing bowl. Mix until combined.

Step three: Bake – Pour the cake batter into prepared pan. Bake for 30 – 35 minutes or until an inserted toothpick comes out clean.

Step four: Topping – While the cake is baking, prepare the topping by stirring together evaporated milk, sugar, vanilla, and butter in a saucepan over medium heat. Stir for 3-4 minutes. Remove from heat and stir in the shredded coconut and chopped pecans.

Step five: Once you remove the cake from the oven, poke a few holes in the top of the hot cake with a fork. Pour the topping over the cake. Let it completely cool before serving. Try serving with a scoop of vanilla ice cream if you are feeling extra indulgent.

How to store

Let the cake completely cool before covering with plastic wrap to store. It can also be kept in an airtight container. This cake can be stored at room temperature or in the refrigerator for up to 3 days.

Recipe tips

• Don’t over mix the cake batter. You can mix it until just combined.
• It’s best to add the topping when the cake is still warm.
• Spread out the topping once you pour it over the cake.

FAQ’s

More easy cake recipes

• Poke cake
• Apricot nectar cake
• Coffee cake (honeybun cake)

Let me know if you make this cake recipe below in the comments.