Description
A deliciously moist pineapple cake topped with a gooey coconut frosting. This effortless dessert requires minimal work but delivers maximum flavor with its tropical notes and rich, buttery topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 can (20 oz) crushed pineapple with juice
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- For the Topping
- ½ cup unsalted butter
- ⅔ cup evaporated milk
- 1 cup granulated sugar
- 1 cup shredded coconut
Instructions
- Prepare Your Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking. Make sure to cover all corners and sides of the pan for easy removal later.
- Mix the Batter: In a large bowl, combine the flour, sugar, eggs, baking soda, salt, pineapple with juice, pecans, and vanilla extract. Stir until well blended, making sure there are no dry pockets of flour. The batter will be somewhat thick but pourable due to the pineapple juice.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly to ensure uniform baking. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake will be golden brown on top when done.
- Make the Topping: While the cake is baking, prepare the coconut topping. In a saucepan over medium heat, combine butter, evaporated milk, and sugar. Bring to a boil and cook for 5 minutes, stirring constantly to prevent burning. Remove from heat and stir in the shredded coconut until well incorporated.
- Top and Set: Pour the hot coconut mixture evenly over the warm cake while it’s still in the pan. Use a spatula to spread it if necessary. Allow the cake to cool completely in the pan, which gives the topping time to set and partially absorb into the cake.
- Enjoy Your Cake: Once cooled, cut into squares and serve. This cake can be enjoyed at room temperature or chilled, depending on preference. The moist pineapple-infused cake pairs perfectly with the sweet coconut topping for a delightful tropical dessert experience.
Notes
- The cake gets its “Do Nothing” name because it doesn’t require creaming butter and sugar or layering – just mix and bake!
- For best results, use fresh pineapple juice if available instead of canned.
- The cake stays moist for several days and tastes even better the day after baking.
- Store covered at room temperature for up to 3 days or refrigerate for up to a week.
- Some variations include adding maraschino cherries to the batter for extra color and flavor.
- The coconut topping forms a sweet, gooey frosting that’s similar to a German chocolate cake topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg