Tornado Cake

 Cake:

2 cups all-purpose four

1 tsp. baking soda

2 cups sugar

2 eggs

20 oz. can pineapple, crushed

1 tsp vanilla 

Topping: 

1/2 cup butter

1/2 tsp. vanilla

2/3 c. evaporated milk

1 1/2 cup brown sugar

1 c. pecans, chopped

1 c. coconut flakes

1. Preheat oven to 350. Spray 9x13 pan with nonstick spray.

2. Stir together all cake ingredients until blended. Pour into pan and bake 30-40 minutes.

3. Remove cake and poke holes about 1 inch apart with a handle of wooden spoon.

4. Combine first four topping ingredients in a medium saucepan. Heat, stirring often about 3-5 minutes.

5.  Remove from heat and stir in nuts and coconut flakes. Pour mixture over cake while it is still hot and spread evenly. Let sit for a few minutes before serving.