Do Nothing Cake

This cake is not only made from scratch but so ridiculously easy to make….
This cake is not only made from scratch but so ridiculously easy to make.....

What a wonderful Friday! I have about a million things spinning in my head, and first plan on my to-do list was to work on some blog updates.
Nothing major, just some little tweaks and additions.
Second, sharing some of EASY-DO NOTHING-RECIPES.
What to make tonight for dinner?
Or what kind of cake should I make ?

Naturally I pulled up pinterest with keywords do nothing, easy and went recipe surfing. The first thing I clicked on was Do Nothing Cake, and I was like “OH YEEEAAAH this is it!” while the original source of this cake is unknown, apparently it is an old country/southern/family cake.
Well, this my friends, is so good! The best part about it, is that, it is so easy and packed with flavor! Okay, you actually do have to do a little something to make this cake, but it is actually a very easy, though, as easy as a boxed cake except there is no box in sight!

4.8 from 6 reviews
Do Nothing Cake
Prep time
Cook time
Total time
Serves: 15
  • Cake :
  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 2 eggs, slightly beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • 1 large can (20 Oz) crushed pineapple with juice
  • Frosting :
  • 1 stick (1/2 cup) butter
  • 1 cup sugar
  • 1 can (5½ ounce) evaporated milk
  • 1 cup chopped walnuts or pecans
  • 1 cup shredded coconut
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, Whisk together all the batter ingredients until just combined.
  3. Pour into a greased 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.
  4. While cake is still baking, prepare the frosting.
  5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
  6. Cook and stir for about 5 minutes, or until slightly thickened.
  7. Remove from heat and add in the coconut and pecans.
  8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
  9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
  10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
  11. Allow cake to cool for a bit before cutting.
  12. Due to the frosting seeping into the cake, it is very moist!
  13. Enjoy

This cake is not only made from scratch but so ridiculously easy to make.....This cake is not only made from scratch but so ridiculously easy to make! ....

39 thoughts on “Do Nothing Cake

    1. Diane Tolen

      I have made this cake. I use a cream cheese frosting with the nuts and cocnut still putting it on the cake as it comes out of the oven. this cake is as moist one day 5 as it was on day one.

  1. Shelly

    i made this cake last night and made a few modifications. I added
    1/4 cup sour cream to the batter and the made the cake so moist! I used self rising flour instead of all purpose.
    I also only used 1 cup of sugar in the batter. The frosting I only used 3/4 cup sugar and I toasted the coconut prior to adding to the frosting. The cake was fantastic!! Great recipe and easy to bake. This is definitely a keeper .

    1. Biddy

      this cake looks delicious! I like Shelly’s idea of lowering the sugar content…don’t get me wrong, I LOVE my sweets! but 2 cups of sugar in the cake alone sounds like a lot!

      1. Roxanne

        I made this cake…..but I used a butter recipe box cake that I “doctored” up: buttermilk instead of water and butter flavored shortening instead of butter…creamed shortening, added eggs and vanilla then alternately added cake mix and buttermilk. For the frosting, I toasted the pecans and coconut before adding. Absolutely fantastic!!

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    1. Deb

      The acali / baking soda reacts to the acid in the pineapple. This chemical reaction is what creates the leavening or rise of the cake. You can sub baking soda which has both tha acali and cream of tartar which is the acid which activates when axposed to moisture. And yes you would need double the amount.

    1. Stephanie

      It is because this cake is extremely easy to make. I couldn’t believe how easy it was….fantastic recipe..and had tons of people asking about the recipe…about to make one for someone in my church who has been hinting about it since he had a piece in the fall. Great recipe!!! Thanks!

    1. Brenda from Va.

      Anyone who makes or tries this cake will absolutely love it! The moist cake with the warm icing over and through it is the most delicious cake I know I have ever tasted! So far since last year I have made at least 12 cakes, everyone wants me to bring it to everything, church , holidays ect….!

  4. Patricia

    making this cake right now…it is in the oven! Making this as a b-day cake for my mom (in-law). 🙂
    can’t wait for her and everyone to try it!!

  5. Judi Hayes

    Growing up. my Mom made a close version of this cake in the 1950s except she broiled the frosting. This sound much easier and looks delicious!

  6. Sandra

    I have baked this cake for years. It so moist and delicious. Some people put a cream cheese frosting on it.

  7. Gail Plaskiewicz

    My dad is on a feeding tube but can eat some foods that are soft and moist and he loves his sweets. I think he would be able to eat this and my mom would like it too. I am going to try this. I know my dad will love this.

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  9. Melissa

    Hi! In italy we don’t have evaporated milk, the one much similar is a super sweet cream but i’m not into so much sweetness.. In your opinion, can I use something like coconut milk? (reduced maybe)

  10. Meghan

    It’s in the oven right now! Can’t wait to see how it turns out. I’m taking some to my sister so we can test it out! Thanks for the recipe!

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  12. Angela

    Hi all, as an fyi, as a substitute for the milk: take a can of coconut milk and let it sit for an hour. Skim off the top and the “watery” milk below can be substituted on a ratio of 1:1 for what is called for in the recipe. Happy baking!

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  14. Jenette

    My husband’s grandmother has been making a very similar cake for years. She uses one can of fruit cocktail instead of the can of pineapple. I also place the cake back into the oven after drizzling the frosting to toast the coconuts. Put it on broil for a few minutes

  15. Emily

    Hi there, i made the cake but it came out chewe…. I follow the steps but do you think there is something missing in the batter? I see it does not have butter? The flavour was good but the cake was chewe not fluffy. Help!

  16. Connie

    I added ½ cup Greek vanilla yogurt to the recipe and baked it 30 minutes. The dish turned out perfect. I made it the day before, covered it with plastic wrap, and left it on the counter. Everyone loved it the next day! Thanks for the inexpensive, yummy recipe!

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  18. Debbie

    I made this cake for a church function and everyone loved it. It was very moist and I will definitely make it again.

  19. Ronda Sorensen

    I first had this cake in the mid 1970’s. the cake recipe is exactly the same except for the addition of 1cupbchopped walnuts and it was delicious. The frosting however was a tradional cream cheese frosting. The frosting that you are using was used on an oatmeal cake at that time. I am sure that both are equally delicious. I am happy for the reminder of a very quick easy dessert, especially helpful when receiving guests on short notice.

  20. Brenda

    This is the most wonderful cake I have ever tasted! Since I saw the recipe I have made around 12 cakes for church, holidays ect… It is a wonderful fall to Christmas cake to have around the holidays and any other time of the year too for sure!


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