“Do Nothing Cake” | Grandma’s Stories

Nov 5th “Do Nothing Cake”

Jill Nystul

This dump-and-stir cake is quick and easy to make, yet has the texture and flavor of a gourmet bakery creation! Perfect for feeding a crowd and impressing them while you’re at it!

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 12 pieces

Calories 497 kcal

INGREDIENTS

Cake Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
3/4 teaspoon kosher salt
20 ounces crushed pineapple packed in fruit juice
2 eggs
1 tablespoon vanilla extract

Topping Ingredients

1 cup chopped pecans
8 tablespoons unsalted butter
3/4 cup sugar
1/4 cup light brown sugar
5 ounces evaporated milk
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

INSTRUCTIONS

Arrange your oven racks so that they divide your oven into thirds.
Prepare a 9×13” baking pan with cooking spray.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt with a whisk.
Add the can of crushed pineapple (juice included), eggs, and vanilla extract to the bowl and whisk to combine.
Pour the batter into the greased pan.
Bake at 350°F on the upper oven rack for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, place the chopped pecans on a rimmed baking sheet and toast on the lower rack in the oven for about 5 minutes, or until the pecans are nicely toasted.
Remove both the cake and pecans from the oven when they’re done and set them aside.
Melt the butter in a saucepan over medium-high heat, then stir in the sugar, brown sugar, evaporated milk, and salt.
Bring the mixture to a full boil, then continue boiling for 3 minutes or until slightly thickened.
Remove the saucepan from heat and stir in the vanilla extract.
Add three-quarters of the toasted pecan and all of the shredded coconut.
Use a wooden skewer to poke holes all over the cake, stopping just short of the bottom of the cake.
Pour the warm topping over the warm cake and gently spread it into an even later.
Sprinkle the remaining pecans over the top, then allow the cake to cool for about at least an hour before serving.