Classic Do-Nothing Cake

This delightfully easy “dump cake”-style dessert is a nostalgic Southern favorite, known for its moist texture and rich, gooey frosting that soaks into the cake.

Ingredients

Cake:

• 1 (15.25 oz) box yellow cake mix

• 1 (8 oz or 11 oz) can crushed pineapple, undrained

• 3 large eggs

• ⅓ cup vegetable oil

• 1 cup water

• 1 teaspoon vanilla extract

Frosting/Topping:

• 1 cup granulated sugar

• 1 cup shredded coconut (sweetened or unsweetened, per preference)

• 1 cup walnuts or pecans, roughly chopped

• ¾ cup evaporated milk (not sweetened condensed milk)

• ½ cup (1 stick) unsalted butter

Instructions

1. Prepare: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Make the Cake Batter: In a large bowl, combine the cake mix, undrained crushed pineapple, eggs, oil, water, and vanilla extract. Mix with a hand mixer or by hand until just combined and smooth (about 2 minutes). Pour the batter into the prepared pan.

3. Bake: Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. The cake will be golden and pulling away from the edges slightly.

4. Make the Frosting: While the cake is baking, combine the sugar, coconut, nuts, evaporated milk, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Let it boil for 2–3 minutes, stirring frequently, until slightly thickened. Remove from heat.

5. Finish the Cake: As soon as the cake comes out of the oven, pour the hot frosting evenly over the hot cake. Use a spatula to spread it to the edges if needed.

6. Cool and Serve: Let the cake cool completely in the pan on a wire rack. The frosting will soak in and set into a delicious, fudgy layer. Cut into squares and serve at room temperature.

Tips & Variations

• Pineapple Size: An 8 oz. can yields a slightly less moist cake, while an 11 oz. can makes it extra moist and fruity. Both work.

• Nut Options: Toast the nuts lightly before chopping for deeper flavor.

• Coconut: Sweetened coconut will make the frosting richer; unsweetened offers a more balanced sweetness.

• Storage: Cover and store at room temperature for up to 3 days, or refrigerate for up to 5 days. Can also be frozen for up to 3 months.

Why it’s called “Do-Nothing Cake”: The method is wonderfully simple—dump, mix, bake, and top—with minimal effort for maximum reward. Enjoy!