Truth be told, I don’t always love making desserts. As a chef, I’m way more into savory foods, so I always assign someone else the dessert when having a get-together. This is how I discovered the glory of “Do Nothing” Cake! And holy cow—is this cake good! It’s the texture that does it for me; the cake is spongey from the crushed pineapple and extremely moist, plus the toasted coconut topping with a scattering of pecans gives it the perfect crunch… It was love at first bite! This simple dessert recipe is also an easy crowd-pleaser that anyone can make for pennies.
When our friend Caitlin brought this cake to brunch one day, the name immediately piqued my interest. And after trying it for myself, I knew this recipe was a keeper. Yes, there are a couple of steps involved (contrary to its name), but I did a bunch of research, and once you understand the history behind this recipe, it’ll all make sense.
What is Do Nothing Cake?
Do nothing cake, also known as tornado cake, dates back to the 1940s. This was a time when boxed cake mixes had yet to hit mainstream, and many recipes required measuring scales and had time-consuming steps. This cake’s simplicity (everything was measured by a cup!) and quick preparation time (only 1 bowl needed!) helped make it a household favorite. And like chocolate depression cake, there’s no added butter or milk in the cake batter. You just mix crushed pineapple, sugar, flour, and eggs and pour them into a baking dish. You don’t even need to wait for the cake to cool before frosting! So when you look at it from that perspective, it makes perfect sense why it’s called “Do Nothing” Cake.’
Ingredients
Here’s what you’ll need to make this do nothing cake recipe:
- Canned Crushed Pineapple: Adds a fruity sweetness and moistness to the cake. Don’t strain the juice; the cake needs it.
- Sugar: Helps to sweeten the cake. Remember, it’s a dessert, so if you’re avoiding sugar, this recipe may not be for you. But if you’re in the mood for a budget-friendly tropical sweet treat, you’re in the right place!
- Flour & Baking Soda: Provides structure and helps the cake rise. Use all-purpose flour for the best results.
- Eggs: Helps to bind and leaven the cake.
- Vanilla Extract: The perfect flavor enhancer.
- Sweetened Condensed Milk: Makes the frosting ultra creamy and adds a delicious layer of sweetness. Use room temperature sweetened condensed milk.
- Butter: Combines with the condensed milk to create a rich and decadent frosting. It also adds a nice buttery flavor as there’s no butter in the cake itself. Make sure your butter is room temperature before using.
- Unsweetened Shredded Coconut: I toast the coconut and sprinkle it over the frosting for added flavor and texture.
- Chopped Pecans: Gives the moist cake a delicious nutty crunch. You can also use chopped walnuts, macadamia nuts, almonds, or whatever nuts you have in your pantry.
Should I Drain The Canned Pineapple?
No, please don’t drain the crushed pineapple! This do nothing tornado cake recipe has no added butter, milk, or fat in the cake batter. The juices from the pineapple combine with the other ingredients to create a moist and flavorful cake. Always use the entire 20oz can of crushed pineapple, juice included.
Is This a Poke Cake?
My recipe for do nothing cake isn’t a poke cake, as I don’t poke any holes in it before adding the frosting! I also don’t use a boiled frosting but rather a creamy, whipped frosting. However, if you want to, you can turn this into a poke cake by poking holes in the baked cake and adding the frosting while the cake is still warm. The frosting will seep into the holes, making it an even more decadent treat!
Storage Instructions
This cake can stay out on your countertop covered for up to 4 days. Or, you can cover the baking dish with plastic wrap or transfer to an airtight container and store in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months. Thaw them overnight in the refrigerator before serving.
Do Nothing Cake Recipe
Servings 15 slicesIngredients
Cake Ingredients
Frosting Ingredients
- ½ cup shredded unsweetened coconut ($1.04)
- 1 cup (2 sticks) unsalted butter, room temp ($2.13)
- 14 oz sweetened condensed milk, room temp ($2.23)
- 2 Tbsp chopped pecans ($0.60)
Instructions
- On a parchment-lined baking sheet, toast unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast. Remove from oven and let cool.
- Add sugar, flour, eggs, baking soda, vanilla, and crushed undrained pineapple to a large bowl and mix with a spoon. The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
- Spread into a 9×13 baking dish that has been greased with cooking spray. Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter.
- In a smaller mixing bowl, combine room temperature butter and sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
- Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
- Top with the toasted coconut, and then add chopped pecans. Enjoy your cake cold or warm!
See how we calculate recipe costs here.
Equipment
- 9×13 Baking Dish
Nutrition
how to make Do Nothing Cake – step by step photos
On a parchment-lined baking sheet, toast ½ cup unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast.
Remove from oven and let cool.
Add 2 cups sugar, 2 cups flour, 2 eggs, 1 tsp baking soda, 1 tsp vanilla, and 20 ounces of crushed undrained pineapple to a large bowl and mix with a spoon.
The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
Spread into a 9×13 baking dish that has been greased with cooking spray.
Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter
In a smaller mixing bowl, combine 1 cup room temperature butter and 14 oz can of sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
Top with the toasted coconut.
Then add 2 Tbsp chopped pecans. Enjoy your cake cold or warm!
Make this easy do nothing cake for your next potluck, family gathering, or holiday celebration. It’s a tasty and simple dessert that’ll have everyone asking for the recipe!
How long can this cake frosted, safely stay on counter? I want to make for church bake sale.
Hey Sandra, it will keep on the counter for up to 4 days, covered. The perfect choice for a bake sale!
Hey Jess, this cake looks awesome! I was thinking about making this in a layered style, probably 3 layers. In this case, would you recommend letting the cake cool before putting the frosting on? I’m worried that if I do it while it’s still hot or warm that the layers will push the frosting out of the sides. Any advice would be great, thanks!
Hey, Stephen. If you’re going to make a layer cake, you’ll definitely want to let the cake cool before frosting.
This is called “Better than sex” cake where im from. An older black lady gave me the recipe in Virginia in the 90s. Said it is better than sexcause it’s light and don’t take no time to bake. ;)
What can you replace the pecans and coconut with.
Florine
Hey Florine. Are you allergic to nuts in general? If so, you can completely leave both off. The texture of the frosting without the coconut on top won’t provide the nice contrast to the cake, but the flavor will still be ok.
No, I’m not allergic to pecans, just wondering, sometimes its hard for me to chew the pecans,
Thank you for the reply back.
Yum!!! You had me with the toasted coconut and pecan icing! I did this as a half recipe in an 8″ square pan–that won’t always work, but in this case, the simple recipe did divide well. That left half a can of condensed milk–key lime bars, I’m looking at you–and half a can of crushed pineapple which disappeared into a couple of smoothies. If I were still working, I can guarantee it would have disappeared from our employees’ lounge in short order! As it was, half of the 8″ cake went to neighbors and we loved the remainder.
I love this, Jan! So glad you enjoyed. (Yesss to key lime bars next!)
I made this cake today for my partner’s 40th birthday. What a hit! We wanted something simple for a small celebration and this cake was perfect in every way. Super moist and full of flavour! I was a bit worried it would be too sweet or rich as my partner is not a fan of overly sweet desserts, but it turned out perfectly and the toasted coconut qa
Hey, Jo! Amazing! I’m so glad you and your partner enjoyed it. It’s the perfect unique cake for a birthday treat! Easy, too. Thanks.
A question: Which version of canned crushed pineapple does this recipe use- packed in heavy syrup or “own juice”?
Excellent question, “own juice”!
Saw this recipe last night and plan to make today. I would like to replace the sugar with maple syrup… do you have a recommendation for how much to use? Would it still be 2 cups? Also, do you think it will alter the taste? Thank you!
Hey Erin, It’s hard to replace a granulated sugar with a liquid sugar and guarantee it will come out the same. To replace a granulated sugar, I recommend using another granulated sugar, If you can find maple sugar, that would work.
In my experience, if you replace with 2 cups of liquid maple sugar, this cake will not set. There will be too much moisture to begin with.