Tornado CakeCategoriesRecipes

Tornado Cake

PREP TIME10 minutesCOOK TIME45 minutesTOTAL TIME1 hour 10 minutesSERVINGS12

Ingredients 

Cake

  • 1 tablespoon salted butter for greasing pan
  • 1 package yellow cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup evaporated milk
  • 20 ounces pineapple crushed

Topping

  • 2 egg yolks
  • ¾ cup evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons salted butter
  • 1 cup sweetened flaked coconut
  • 1 cup pecans chopped

Instructions 

Cake

  • Preheat oven to 350°F. Grease 9×13 inch glass baking dish with a tablespoon of butter and set aside.
  • In a large mixing bowl beat together cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
  • Mix in crushed pineapple (including juice) until combined.
  • Pour the cake batter into the baking dish.
  • Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Topping

  • In a heavy saucepan whisk together egg yolks and evaporated milk.
  • Add sugar, butter, and vanilla and heat over medium heat until butter melts and mixture comes to a boil.
  • Simmer, stirring frequently, until the mixture thickens and deepens to a golden color.
  • This takes about 5 minutes after mixture has come to a boil).
  • Remove from heat and stir in pecans and coconut flakes.
  • Set aside until the cake finishes cooking.
  • When cake comes out of the oven, poke all over with the handle of a wooden spoon.
  • Gently spread topping evenly over the top.
  • Allow the cake to cool slightly before cutting into pieces and serving.