Let’s whip up this incredibly easy Do Nothing Tornado Cake:

1. Prepare Pan and Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan thoroughly.

2. Mix the Cake Batter (Dump & Stir!):

In a large bowl, combine all the cake ingredients: all-purpose flour, granulated sugar, eggs, baking soda, salt, the entire can of crushed pineapple with its juice, chopped pecans, and vanilla extract.

Stir with a large spoon or whisk just until well blended. Ensure there are no large pockets of dry flour, but be careful not to overmix.

3. Bake the Cake:

Pour the batter into the prepared 9×13 inch pan. Spread it evenly.

Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

4. Make the Topping (While Cake is Hot/Warm):

Towards the end of the cake’s baking time, or immediately after removing it from the oven, make the topping.

In a medium saucepan over medium heat, combine the butter, evaporated milk, and granulated sugar.

Bring the mixture to a boil, stirring constantly to dissolve the sugar and prevent scorching.

Once boiling, continue to cook for 5 minutes, stirring constantly.

Remove the saucepan from the heat. Stir in the shredded coconut.

5. Top the Cake:

Pour the hot coconut mixture evenly over the warm cake while it’s still in the pan. Spread gently if needed to cover the surface.

6. Cool Completely:

Allow the cake to cool completely in the pan on a wire rack. The topping will set into a gooey, delicious layer as it cools.

7. Serve:

Once completely cool, cut the cake into squares.

Serve chilled or at room temperature. Enjoy this effortlessly delicious cake!