Do Nothing Cake { Tornado Cake }

Perfect for baking sales, potlucks and gatherings as it serves a crowd. Love retro bakes? Try my Pineapple Upside Down Cake 🙂

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I came across a recipe for Do Nothing Cake in an old cookbook I bought from a second hand store. The cake sounded intriguing – a simple batter made with crushed pineapple plus a sweet coconut frosting? I was sold!

This Southern old fashioned cake is so called because you just mix all the ingredients in a bowl using a spoon – no mixer required. This part of the cake is certainly very easy and lives up to the “do nothing” title. You know how I love an one-bowl cake!

The coconut frosting on the other hand adds a bit more work but it absolutely transforms it into an indulgent dessert that you will be powerless to resist!

By the way this cake is also known as Texas Tornado Cake… I just love the various retro names! Is it a Texas cake because it is so very big? Or because it is a sheet cake? Who knows. I guarantee you won’t have any left once people take a bite.

Grocery List

The cake itself uses few ingredients and doesn’t contain any butter or oil. The frosting adds a touch of true decadence and keeps it incredibly moist.

FOR THE CAKE

• Flour: All-purpose flour / Plain Flour
• Baking soda: make sure it is fresh!
• Sugar: granulated sugar or caster (superfine) sugar
• Eggs
• Vanilla bean paste or extract
• Crushed pineapple in juice (undrained)
• Crushed pineapple with juice (do not drain)

FOR THE FROSTING

• Unsalted butter
• White granulated sugar
• Evaporated milk (full fat)
• Vanilla bean paste or extract
• Chopped nuts (pecans, walnuts or mixed nuts)
• Shredded coconut (desiccated coconut)
• Salt

How to Make a Do Nothing Cake

↓ For the full ingredients and detailed method, jump to the recipe card.

Prepare the Cake

Place the crushed pineapple, sugar, vanilla and eggs in a large mixing bowl. Stir well to combine.

Stir in the baking soda – the batter will start to fizz and will visibly almost double in size (always fun if you are baking with kids).

Add the flour and stir well to combine until no dry streaks remain and the batter is well mixed.

Pour the batter into a lined 9×13 pan, level and bake for 30-35 minutes. The cake should feel springy to the touch and a toothpick inserted in the middle should come out clean.

Make the Frosting

Prepare the frosting while the cake is in the oven. Place the evaporated milk, sugar, butter and vanilla in a saucepan. Stir over medium heat until the mixture starts to simmer then take off the stove.

Stir in the nuts and shredded coconut and add a generous pinch of salt.

Add the Frosting

Use a chopstick to poke holes over the entire cake. Add the frosting and spread it to cover. Leave to cool for a couple of hours before slicing. Share and enjoy!

Recipe Notes

• Store in a covered container away from direct heat for up to four days. You can also be store in the refrigerator but the cake tastes best at room temperature.
• Cool down completely before serving if you want neat slices.
• This recipe does contain a lot of sugar (even though I have actually reduced the amount) but believe me when I say it doesn’t taste overwhelmingly sweet.
• Sheet cakes feed a crowd after all and you will get least 16 squares if not more, depending on how generously you slice it.
• Toast the shredded coconut for additional deliciousness (see recipe card notes).

HAVE YOU MADE THIS DO NOTHING CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #Nusde and make my day! I have also just launched my Threads and TikTok channel and would love to meet you there 🙂