Sometimes I don’t know what gets into me. During my usual Sunday morning, post-waffle and coffee stupor, I typically find myself browsing recipes on my “to-make” list. I flip through cookbooks, peruse Pinterest, and catch up on my favorite food blogs – all while watching the Food Network, of course. I have my editorial calendar for the blog planned out for months, but it never fails that I run across something on Sunday morning that I just have to make, right now.
For some reason this week, it was this cake. I don’t know why. It’s kind of a frumpy cake. Even the name is terrible – I mean, it’s not a Do-NOTHING cake…you have to do SOMETHING. It’s not magical…you still have to measure and stir and bake and boil…which are all SOMETHINGS. It should be called “Do Just a Little Bit Cake.” Or, “Do Less Than a Normal Cake.” Whatever.
So…terrible name, but it’s a pretty yum cake. There’s something about boiled icing though that gets me every time – it reminds me of my Grandma’s Oatmeal Cake, which I’m sure is exactly the reason I bumped the Triple Chocolate Buttermilk Poundcake to next week. (Can’t wait for that one, by the way!)
On a side note, I’m not really even sure why I keep an editorial calendar. It never sticks. But it makes me feel organized and I love my calendar. (The Day Designer – if you don’t have one, you need one! One of my very favorite things ever.)
So, like I said – this isn’t really a do “nothing” cake, but it’s pretty close. You start by adding all ingredients to a bowl, stirring and dumping into a baking dish. While it’s baking, you make the icing to pour over the warm cake as soon as it comes out of the oven. So yes, easy.
The icing soaks down into the cake and takes on some caramel characteristics – the nuts and the coconut cut the sweetness a little bit, and the cake was extremely moist thanks to the pineapple. For as little time and effort that went into the whole thing, I’d say it was a big success. And, it’s one of those cakes that’s even better on day two.
The Do Nothing Cake is apparently an old country/southern/family cake. I saw it referenced as the Texas Tornado cake too, so I’m sure it’s been around for years and I just wasn’t in the know.
So have you had this cake before? Do you make it the same way?
Hope you love it. Enjoy!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 16oz can crushed pineapple with juice
- ½ cup (1 stick) unsalted butter
- 1 cup sugar
- ⅔ cup evaporated milk
- 1 cup chopped nuts (pecans or walnuts)
- 1 cup shredded coconut
- Preheat oven to 350 degrees (F).
- Prepare a 9x13 baking pan with cooking spray.
- In a large bowl, whisk together all of the cake ingredients until completely combined.
- Pour into pan, and bake for 30 minutes or until a cake tester comes out clean. Don't overbake.
- During the last 10 minutes of baking, prepare icing.
- In a medium saucepan over medium heat, melt butter.
- Add sugar and evaporated milk, and stir to combine.
- Bring to a boil and cook for 5 minutes.
- Add nuts and coconut.
- Pour icing over warm cake.