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.
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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
- 2 cups sugar ($0.68)
- 2 cups flour ($0.24)
- 2 eggs ($0.44)
- 1 tsp baking soda ($0.01)
- 1 tsp vanilla ($0.65)
- 20 oz canned crushed pineapple, with juices ($1.28)
- cooking spray ($0.01)
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!
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Equipment
- 9×13 Baking Dish
- Hand Mixer
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
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!
This cake was absolutely delicious but I would add two comments:
1. It really only needs 1 cup of sugar. It’s incredibly sweet even with just one.
2. Only frost it warm if you’re going to serve the entire thing immediately. Made the mistake of frosting it warm per the notes but now it’s a melted mess and I’m trying to save it in the fridge
(though still delicious!)
This cake is, hands down, the most popular thing I’ve ever made for a group. Just like the commenter below, the pan was empty and multiple people asked me for the recipe. To test that it wasn’t a fluke, I make it again for mostly the same group and there was about a 3×3 square left in the corner. The rest was GONE. The first time I used name brand (not Great Value) pineapple, the second time I used Aldi.
I guess I’ll just make this every time I’m expected to bring something from here on out. Can’t argue with results.
I’m so glad, Tina! It’s definitely one of the easiest, budget-friendly crowd pleasers in my circle of friends as well!
Can I make this the day before? Will it be as moist?
Enjoy receiving your recipes!
Yes, you can absolutely make it the day before!
Could other canned fruit be used in place of the pineapple? I’m allergic to it unfortunately.
We haven’t tried it, Margaret, so I’m not sure! If you tried it, the flavor would need to pair well with coconut and you may need to pulse whatever fruit it is in the food processor so it resembles the texture of crushed pineapple. I can’t really think of another canned fruit that would match it perfectly.
How about mango?
Hmm… Pineapple contains bromelain, which helps keep cakes more moist and tender. Mango can be used to help thicken some fruit sauces and smoothies, so I don’t think it would be an equal replacement here; I think mango would make this cake more dense. But, it might be a completely different cake texture that you end up loving! The flavors certainly would pair well, but I have not experimented with canned mango yet. Let us know if you try it.
You could try apple, another fruit also known for keeping baked goods moist and tender. You would need to use the juice and pulp (apple sauce, perhaps) to replicate the moisture and texture of canned pineapple. We did not test this, but this would be my best guess for a substitute that still offers a similar texture and pairs well with coconut.
I made this cake for dessert and loved it. My son liked it too. The Depression Cake is another favorite for us. Thank you for sharing these recipes.
I’m glad you liked it, Bill! Thanks so much.