Tornado Cake

1981

Ingredients:

Cake-

2 cups all-purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz. can crushed pineapple

Topping-
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

Directions:
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter.

In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple.

Pour into your baking pan and bake for 40-45 minutes or until golden brown.

When removed from the oven, poke several holes in the cake with the handle of a wooden spoon.

In a medium-sized sauce-pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil.  Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly.

Pour your topping evenly over your cake, slice, and enjoy!