Do Nothing Cake Recipe

Do Nothing Cake is a delicious made from scratch vintage cake recipe. The cake seems to date back to the 1940's when there were few shortcuts in the way of prepackaged mixes to help the home baker. This cake recipe with only 7 ingredients and a topping that can be cooked up on the stove in about 5 minutes would have felt incredibly easy and timesaving at the time.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 292kcal

Author Jennifer Morrisey

Ingredients

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

Topping:

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

Instructions

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