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Home Dessert Cakes

Do Nothing Cake (Texas Tornado Cake)

Also called a Texas Tornado Cake, this old-fashioned Do Nothing Cake recipe makes the most delicious dessert, a moist pineapple sheet cake topped with a decadent coconut and pecan frosting.
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By: Diana Posted: 6/21/24 Updated: 1/17/25

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A square piece of Do Nothing Cake topped with coconut frosting and nuts. Text overlay says "old fashioned do nothing cake"

This easy old fashioned Do Nothing Cake Recipe might be a blast from the past, but it is just as delicious now, 80 years later!

You can make this pineapple cake with coconut frosting from scratch with simple ingredients and minimal effort and equipment.

A slice of Do Nothing Cake on a small plate, topped with a pecan half.


Do Nothing Cake, also known as Texas Tornado Cake, is a ridiculously easy poke cake recipe.

It’s made with crushed pineapple, so it’s perfectly moist, and then topped with a gooey, buttery frosting filled with coconut and pecans.

This recipe was created in the 1940s, before box cake mix existed, and at a time where many cake recipes were complicated and could be difficult for home bakers.

This cake is called “do nothing cake” because of the simplicity of the recipe! There is no whipping eggs, no creaming butter and sugar, and no special equipment involved.

In fact, there is no butter or oil in this cake at all, and you won’t miss it. You can also make this entire cake and the frosting with just a whisk and/or a spoon!

a spatula lifting a slice of Do Nothing Cake from a pan to show the tender pineapple cake topped with coconut pecan frosting.

Do Nothing Cake Recipe Highlights

  • Old-Fashioned Recipe – Do Nothing Cake was created in the 1940s, and it has stood the test of time! The flavors are perfect, the recipe is super simple, and everyone loves it.
  • Made From Scratch – This vintage cake recipe was created even before cake mixes existed, although you may see similar recipes out there with yellow cake mix.
  • Poke Cake – I love this style of cake! All you need to do is poke some holes in your cake while it’s still warm. Then you pour the frosting on and let it soak in. This creates a a gooey, moist texture that is just divine. You’ll find the same method used in my Better Than Sex Cake and Banana Pudding Poke Cake.
  • Delicious Flavors – Pineapple is the key flavor ingredient in the cake layer, while flaky coconut and chopped pecans make up the gooey sweet topping. The tropical flavors combine to make the most amazing dessert.

Ingredients In Do Nothing Cake

Here’s what you need to make this easy and delicious dessert:

The ingredients for Do Nothing Cake, measured into small bowls, arranged on a marble counter.

Complete list of ingredients and amounts can be found in the recipe card below.

  • Flour: Regular all-purpose flour is perfect here.
  • Sugar: Granulated sugar adds the right amount of sweetness to the cake.
  • Crushed Pineapple: Look for crushed pineapple in juice, rather than the kind packed in syrup. Pineapple in syrup can make the cake a bit too sweet.
  • Eggs and Baking Soda: Together with the acidity from the pineapple, these give the cake rise and make it tender and fluffy.
  • Unsalted Butter: I know that I said that the cake was butter-free, but we will need some to make the frosting!
  • Evaporated Milk: A common time-saving ingredient in vintage recipes, evaporated milk is less expensive than heavy cream, and gives the frosting a delicious richness.
  • Shredded Coconut: Sweetened coconut is the key ingredient for the frosting! I’ve reduced the sugar a bit in the cake recipe already so that it’s not excessively sweet, but you can also consider using unsweetened coconut.
  • Pecans: these add a nutty, toasty crunch to the topping.

How To Make Do Nothing Cake

a glass mixing bowl holding crushed pineapple, eggs, sugar, and vanilla extract.
1. Combine Wet Ingredients: Add eggs, undrained crushed pineapple, sugar, and vanilla to a large mixing bowl.
Pineapple combined with sugar and vanilla in a glass bowl.
2. Stir: Whisk until well combined.
Dry Ingredients added to wet ingredients with a whisk in a glass mixing bowl.
3. Add Dry Ingredients: Now add the flour, baking soda and salt.
Cake batter for Do Nothing Cake, bubbly in a glass mixing bowl.
4. Stir Again: You’ll see bubbles in the cake batter! This is from a reaction of the pineapple with the baking soda.
Do Nothing Cake Batter poured into a 9x13-inch baking pan.
5. Bake: Pour the batter into a 9×13-inch pan that you’ve greased. Bake for 20-25 minutes.
melted butter with sugar in a saucepan.
6. Combine Frosting Ingredients: After the cake has baked, add butter, sugar, and evaporated milk to a saucepan.
Butter, sugar, and evaporated milk, boiling in a saucepan.
7. Boil: Bring the mixture to a boil over medium heat, and cook for 5 minutes, stirring constantly.
Pecans and shredded coconut added to melted butter and sugar in a saucepan.
8. Add Nuts and Coconut: Remove the frosting from the heat and stir in coconut, pecans, and vanilla extract.
A small saucepan cooking together butter, sugar, coconut, pecans, and evaporated milk to make a frosting for Do Nothing Cake.
9. Briefly Cool: Let the frosting cool for just a few minutes while you get the cake ready for it.
A chopstick poking holes into a baked cake.
10. Poke Holes: Use a chopstick, handle of a spoon, or similar tool to poke holes all over the top of the warm cake.
Coconut frosting poured over a still warm cake with holes poked in it.
11. Add Frosting to Warm Cake: While the cake is still warm, pour the warm frosting over it, spreading it out evenly.
Do nothing cake in a pan, covered in sticky coconut pecan frosting.
12: Cool: Allow the cake to cool completely at room temperature before cutting and serving.

Tip!

Don’t forget to poke holes in the cake before adding the frosting! This step keeps this cake amazingly moist.

Recipe Tips

  • Let the eggs come to room temperature so that the batter mixes smoothly.
  • Avoid overmixing: You only need to stir in the dry ingredients until you can no longer see them. Overmixed cake batter leads to tough, dry cakes!
  • Add warm frosting to warm cake for the best ooey gooey results.
A square slice of do nothing cake on a plate, topped with coconut frosting and toasted pecans.

Storing Tips

Store leftover do nothing cake in an airtight container in the fridge. It will stay fresh for up to 3 or 4 days.

Let it sit out at room temperature for a while before serving.

More Vintage Recipes to Try!

Take a trip back in time with some of these Retro recipes. They’re classics!

  • Sweet and Simple Glorified Rice
  • Church Window Cookies
  • Bisquick Impossible Quiche
  • Old Fashioned Rice Pudding
  • Classic Waldorf Salad
  • Custard Pie
  • Carrot and Raisin Salad
  • Better than Sex Cake

Recipe FAQs

Why is this called a Texas Tornado Cake?

I haven’t been able to figure out exactly why this recipe is sometimes called a Texas Tornado Cake, but I do know that Texas has added its name to some pretty great desserts. Check out my recipe for Texas Sheet Cake next!

Does Do Nothing Cake need to be refrigerated?

If it doesn’t disappear right away, you should store this cake in the fridge in an airtight container to keep it fresh. You can store it for up to 3 days or so.

It’s best to let it sit at room temperature for a bit before serving so that the frosting softens.

Can I make this without coconut?

You can leave the coconut or the pecans out of the frosting if you like. The frosting will be thinner and runnier without the mix-ins, but it will still be delicious!

More Simple Cake Recipes

Hot Milk Cake

Red Velvet Pound Cake

7Up Cake Recipe

Earthquake Cake Recipe

All Cakes →

Do Nothing Cake! It’s what was considered an easy cake recipe before boxed cake mixes even existed, and it’s so delicious. Don’t forget to Pin the Recipe!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
A slice of Do Nothing Cake on a small plate, topped with a pecan half.
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Do Nothing Cake

Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Author: Diana
Print Rate Recipe
Also called a Texas Tornado Cake, this old-fashioned Do Nothing Cake recipe makes the most delicious dessert, a moist pineapple sheet cake topped with a decadent coconut and pecan frosting.
12 Servings
Also called a Texas Tornado Cake, this old-fashioned Do Nothing Cake recipe makes the most delicious dessert, a moist pineapple sheet cake topped with a decadent coconut and pecan frosting.

Equipment

  • 13 x 9 inch baking pan (approx. 23x33cm)
  • Mixing Bowl
  • Whisk

Ingredients 

Cake:

  • 2 large eggs
  • 1 21-ounce can (600 g) crushed pineapple in juice, undrained
  • 1 ½ cups (300 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • ⅛ teaspoon salt

Frosting:

  • ½ cup (113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • ¾ cup (180 ml) evaporated milk
  • 1½ cups shredded coconut
  • 1 cup toasted pecans
  • 1 teaspoon pure vanilla extract

Instructions 

  • Preheat your oven to 350°F (180°C). Spray a 9×13 inch (22×33 cm) baking pan with baking spray. Set aside.
  • In a large bowl, whisk eggs with crushed pineapple (undrained), granulated sugar, and vanilla extract.
  • Add flour, baking soda, and salt to the same bowl, and mix everything together until well combined.
  • Pour the batter into the prepared pan. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • To make the frosting, in a medium saucepan, combine the unsalted butter, granulated sugar, and evaporated milk. Bring the mixture to a boil over medium heat and boil for 5 minutes, stirring constantly.
  • Remove from heat and stir in the shredded coconut, toasted pecans, and vanilla.
  • While the cake is still warm, poke holes all over the top using the handle of a wooden spoon. Pour the frosting over the cake, spreading it evenly.
  • Allow the cake to cool completely before cutting into squares and serving.

Notes:

  • Let the eggs come to room temperature so that the batter mixes smoothly.
  • Avoid overmixing: You only need to stir in the dry ingredients until you can no longer see them. Overmixed cake batter leads to tough, dry cakes!
  • For a less sweet frosting, use unsweetened flaked coconut.
  • Add warm frosting to warm cake for the best ooey gooey results.
  • Store in an airtight container in the fridge for up to 4 days. 

Nutrition Information

Serving: 1slice, Calories: 473kcal, Carbohydrates: 63g, Protein: 6g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 196mg, Potassium: 183mg, Fiber: 3g, Sugar: 45g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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