Super Easy Pineapple Cake with Boiled Icing

Super Easy Pineapple Cake . . . this moist and delicious cake, also known as “do nothing cake”, can be served warm, so it is perfect when you need a last minute dessert. The boiled coconut icing is heavenly. Sometimes you just need an cake that’s fast and easy, but still tastes amazing. My Hot Fudge Cake and Yellow Sheet Cake with Chocolate Frosting also fit the bill! If you are looking for a quick and simple made from scratch cake recipe, you are in the right place. This pineapple cake is so simple, it’s about as easy as making a cake from a box. Why is it called Do Nothing Cake? The recipe originated back in the 1940’s before cake mixes were introduced to the market. Back then, making cakes could be pretty time consuming, especially if you had to separate eggs and beat egg whites. This crushed pineapple cake doesn’t even require the use of a mixer, and neither does the frosting. Because it is so easy to whip up, this recipe got the nickname “do nothing cake”. Even now with all of our modern conveniences and prepackaged mixes, this cake is simple compared to most. Of course it’s not quite as fast as using a cake mix, but it tastes much better because it’s homemade!  How to Make Crushed Pineapple Cake Ingredients: sugar flour eggs vanilla extract baking soda salt crushed pineapple Making this cake is actually so ridiculously easy, that it is often referred to as “do nothing cake”. You don’t even need to pull out the hand mixer, you just use a large bowl and a whisk. Stir all the ingredients together and pour the batter into your prepared 9×13″ pan. Told you it was easy! There is no added fat in the cake, but trust me, it is still moist and delicious. This is partly due to the crushed pineapple, but also because you poke holes in the top letting all that yummy syrup from the frosting sink into the cake. Oh so good! I love the boiled coconut icing. It reminds me a little of german chocolate frosting, which I am a huge fan of! Pairing the pineapple flavor of the cake with the warm coconut icing makes this a delicious tropical treat. How to Make Coconut Pecan Icing Ingredients: butter sugar evaporated milk vanilla extract salt pecans sweetened flaked coconut Cook and stir butter, sugar, and evaporated milk in a saucepan till till thickened, about 5-7 minutes. Remove from heat and stir in vanilla, salt, pecans, and coconut. How to store “do nothing” cake. This cake will keep for 3-4 days at room temperature. Just cover it well with plastic wrap or aluminum foil. If you want to keep it a little longer, you can refrigerate it, but it’s best to let it come to room temperature or warm it before serving. If you love pineapple and coconut, you should give this cake a try!   More mouthwatering cake recipes: Lemon Cake with Lemon Cream Cheese Frosting Cream of Coconut Bundt Cake Oatmeal Cake with Broiled Icing Pumpkin Cake with Cinnamon Cream Cheese Frosting Easy Pineapple Cake Recipe   To see all my cake recipes, click HERE.