Quick and Easy Tornado Cake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option with similar richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and adds richness.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is lower in fat and adds tang.

Add 1 yellow cake mix to a mixing bowl.

Add 1/2 cup vegetable oil, 3/4 cup evaporated milk, 3 eggs, and 1 teaspoon vanilla extract to the bowl.

Mix on medium speed until well combined, scraping down the sides and bottom of the bowl as needed.

Add 1 (20 ounce) can of crushed pineapple (do not drain) and mix in by hand.

Spray a 13 by 9 inch pan with baking spray.

Pour the cake batter into the prepared pan.

Bake at 350°F for 35 to 40 minutes.

While the cake is baking, prepare the glaze by combining 1/2 cup butter, 2/3 cup evaporated milk, and 1 cup packed brown sugar in a saucepan.

Heat the mixture, stirring until melted, then bring to a simmer for about 5 minutes until it thickens slightly and darkens in color.

Remove from heat and stir in 1 teaspoon vanilla extract, 1 cup chopped walnuts or pecans, and 1 cup sweetened shredded coconut.

Set the glaze aside until the cake is done baking.

Once the cake is done, poke holes into it with a wooden skewer.

Pour the warm glaze over the warm cake, spreading it evenly with a spatula or spoon.

Let the cake set for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens