Do Nothing Cake, a recipe for pineapple cake made from scratch cake with boiled coconut pecan frosting that is as easy as it is delicious!
It feels like forever since I have shared a recipe here, but it hasn’t been because I have been neglecting my blog, quite the opposite actually! I was having some big issues with my recipe plugin (the thingy that gives you the ability to print my recipes, and Google the information it needs to know it is a recipe). I have logged a ton of hours manually converting recipes and doing other little tweaks on my site.
So how about we jump back in with a super easy recipe? One that is so ridiculously easy, it is actually called Do Nothing Cake, and yeah, it is pretty darn delicious too!
This is the cake you find at church potlucks, family picnics, and holiday BBQs, and it seems folks either love it, leave it. There are two kinds of cake eaters; those who like a light, fine-crumbed, delicate affair, and those who like a substantial cake, that is dense and moist. Do Nothing Cake is definitely for the latter.
If you have made a poke cake before, you are probably familiar with how this cake becomes so moist and dense. The syrupy part of the topping made of butter, sugar and evaporated milk, is soaked into the cake while it is still hot. We help this process out a little by poking holes halfway through the cake using a skewer or meat fork. While the syrupy part of the topping absorbs into the cake, the coconut and pecans remain on top almost like a frosting. It really is a thing of beauty.
Do Nothing Cake Recipe?
So, the name of this cake is a little odd. Rest assured, this is a cake made from scratch. It seems to date back to the 1940’s when there were few shortcuts in the way of prepackaged mixes to help out when baking a cake. Lazy Daisy Cake is another, very similar cake with an odd moniker from the time period. A cake with only 7 ingredients and a topping that can be cooked up on the stove in about 5 minutes would have felt like a cheater cake. In fact, even today this cake seems as simple to mix up as a boxed cake mix, it doesn’t seem likely that you can make such an incredibly delicious cake in such a short amount of time, but this easy recipe will not let you down.
And no, I didn’t omit any ingredients in the recipe! There is no butter or oil or any kind of fat in the cake batter, but there is crushed pineapple, which seems to have been a trend that started around the Great Depression. Aside from providing the liquids for the cake, the pineapple combines with the coconut flavor in the topping to create a slightly tropical cake.
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 eggs, slightly beaten
- 1 tsp baking soda
- pinch of salt
- 1 tsp vanilla
- 1 large can (20 Oz) crushed pineapple with juice
- 1 stick (1/2 cup) butter
- 1 cup sugar
- 3/4 cup evaporated milk
- 1 tsp vanilla
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
- Preheat oven to 350 degrees F. and grease a 9x13 inch baking dish.
- In a large bowl, Whisk together all the batter ingredients until just combined.
- Pour into the prepared 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.
- While cake is still baking, prepare the topping. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
- Cook and stir for about 5 minutes, or until slightly thickened.
- Remove from heat and add in the coconut, pecans, and vanilla.
- Remove the cake from oven, and poke the cake every inch or so with the handle of wooden spoon or tines of meat fork halfway into cake. This allows the hot topping to evenly absorb into the cake.
- Pour the topping over the hot cake, spreading it out to make sure it’s all evenly dispersed.
- Allow cake to cool for a bit before cutting.
Nutrition Information:Serving Size: 1 small square
Amount Per Serving: Calories: 292 Total Fat: 11.6g Saturated Fat: 5.1g Cholesterol: 31mg Sodium: 123mg Carbohydrates: 45.7g Fiber: 1.6g Sugar: 34.8g Protein: 3.3g