Debbie Thurmond Recipe

Pineapple Do Nothing Cake

By Debbie Thurmond debbiethurmond

Recipe Rating:
 2 Ratings
Cook Time:

Debbie's Story

This is an easy cake that always gets rave reviews! I don't remember where I originally got this recipe, but it is one I have been making for years. It is so hard not to have seconds with this one.


2 c
self- rising flour
2 c
large eggs, slightly beaten
1 can(s)
crushed pineapple (20 oz)
1 Tbsp
vanilla extract
1 stick
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1 c
1 can(s)
evaporated milk
1 1/2 c
shredded coconut
1 c
chopped pecans

Directions Step-By-Step

For the Pineapple Cake, preheat the oven to 350 degrees. Generously spray a 9 x 13 pan with cooking oil.
Mix the flour and the sugar in a mixing bowl. Add the eggs, vanilla and the can of undrained crushed pineapple and mix until well blended with electric mixer on medium speed.
Pour the pineapple mixture into the prepared 9 x 13 pan and bake in the preheated 350 degree oven for 35-45 minutes until the cake is lightly browned and a toothpick comes out clean. Be very careful not to overbake.
For the icing, add butter, sugar and evaporated milk together in a heavy saucepan.
Bring to a slow boil over medium heat, stirring CONSTANTLY. Once mixture begins to boil, cook until mixture thickens ( about 7 to 10 minutes). When thickened, remove from heat.
Stir in 1 ½ cups coconut and 1 cup chopped pecans. Pour out onto warm cake and spread over the top.
Enjoy! This is wonderful either served while still warm or cooled.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 14
  • user
    Debra Hughes medeb - Jan 11, 2011
    I for one will not be the "do nothing" .. I WILL BAKE THIS ONE !!!
  • user
    Doreen Fish dfish - Jan 11, 2011
    Looks delicious...a great dish for our monthly church potluck....
    Thanks Debbie!!
  • user
    Debbie Thurmond debbiethurmond - Jan 11, 2011
    This is soooooo good, but soooooo easy. That is my favorite kind of recipe.
  • user
    kathy thralls 1mywoowoo1 - Jan 16, 2011
    I made this recipe and it is wonderful! Since my husband is not a coconut fan I just added the pecans to the icing and then added chopped machino cherries to the top. It was the first time I have ever made 7 minute icing (which I think should be named 12 minute icing!) Also, mine came out more like a bar than a cake but like I said before it is a wonderful recipe and definately a keeper! Thanks!
  • user
    Debbie Thurmond debbiethurmond - Jan 17, 2011
    So glad it worked out for you without the coconut. I have never tried it that way, but will have to try it sometime.