Let’s whip up this famously easy Do Nothing Tornado Cake! It truly lives up to its name. First, prepare your oven and pan. Preheat the oven to 350°F (175°C). Generously grease and flour a 9×13 inch baking pan. Set it aside.

Now for the amazingly simple cake batter – all in one bowl! In a large mixing bowl, combine the all-purpose flour, granulated sugar, eggs, baking soda, and salt. Add the entire can of crushed pineapple, including all the juice. Add the chopped pecans and the vanilla extract.

Using a large sturdy spoon or spatula, stir all of these ingredients together just until well blended. Don’t worry about creaming or alternating anything! Just mix until you no longer see dry streaks of flour. Be careful not to overmix, but ensure everything is combined.

Pour the finished batter into the prepared 9×13 inch pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with only moist crumbs attached.

Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for about 10-15 minutes. While it’s cooling slightly (it should still be warm), make the topping.

Prepare the Cooked Coconut Topping. In a medium saucepan, combine the butter, evaporated milk, and granulated sugar. Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly with a heatproof spatula or wooden spoon to dissolve the sugar and prevent scorching. Once it reaches a full, rolling boil across the entire surface, set a timer for 5 minutes. Continue to boil gently for the full 5 minutes, stirring constantly the entire time.

Immediately remove the saucepan from the heat after 5 minutes of boiling. Stir in the 1 cup of sweetened shredded coconut until it’s well combined with the hot buttery syrup.

Pour the hot coconut topping mixture evenly all over the top of the warm cake while it is still in the pan. Use your spatula to gently spread the topping to cover the entire surface. The hot topping will partially soak into the warm cake.

Now, the hardest part: patience! Allow the cake to cool completely in the pan on the wire rack before slicing and serving. This allows the topping to set properly and the flavors to meld. Cooling completely may take several hours.

Once cooled, simply slice the cake into squares directly from the pan and serve! Enjoy this incredibly moist and flavorful cake.