Ingredients
Scale
Ingredients: For the Cake:
- 1 tablespoon salted butter, for greasing the pan
- 1 package yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup evaporated milk
- 20 ounces crushed pineapple
For the Topping:
- 2 egg yolks
- 3/4 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
- Preheat your oven to 350°F and grease a 9×13 inch glass baking dish with a tablespoon of butter.
- In a large mixing bowl, beat together the cake mix, eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
- Mix in the crushed pineapple (including the juice) until everything is combined.
- Pour the cake batter into the prepared baking dish and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- In a heavy saucepan, whisk together the egg yolks and evaporated milk.
- Add the sugar, butter, and vanilla and heat over medium heat until the butter melts and the mixture comes to a boil.
- Simmer the mixture, stirring frequently, until it thickens and deepens to a golden color. This should take about 5 minutes after the mixture has come to a boil.
- Remove the saucepan from heat and stir in the pecans and coconut flakes. Set aside until the cake finishes cooking.
- When the cake comes out of the oven, poke it all over with the handle of a wooden spoon. Gently spread the topping evenly over the top.
- Allow the cake to cool slightly before cutting into pieces and serving.
This Tornado Cake recipe is a delicious and easy dessert that’s perfect for any occasion. It’s a great way to enjoy classic Southern flavors without spending hours in the kitchen.