Do Nothing Cake

"When a friend brought this to a church supper, EVERYONE insisted on getting the recipe. Very moist and delicious."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Tess S. photo by Tess S.
photo by Bessie M. photo by Bessie M.
photo by Jimmy A. photo by Jimmy A.
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:




  • Place first 6 ingredients in a bowl & mix until blended with spoon.
  • Pour into 13x9 inch cake pan.
  • Bake at 350°F 35-40 minutes.
  • For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
  • Remove from heat and add remaining ingredients.
  • Pour over hot cake.

Questions & Replies

  1. What type of nuts would you recommend using?
  2. What type of flour
  3. How do you store this cake
  4. I hope itll still be good without nuts.
  5. Is this enough batter to make a 2 layer 9" cake instead of a 9x13? Thanks


  1. The all loved this. <br/>I didnt have evaporated milk so i used sweetened condensed milk and no sugar instead, and it worked out fine.
  2. Made this today and both my husband and I say "it's a keeper". This was so easy to make. I love the heavy dense texture to this cake. I will for sure be making it again. Yum!
  3. Yum. We liked this a lot. What a nice change from the usual cake with powdered sugar frosting. Very dense cake and next time I may bake just a bit shorter time. I ran out of sugar so used 1/4 white sugar and 3/4 brown sugar for frosting. Still turned out lovely - just sweet enough and really good with chopped pecans. Will make again. Thanks, Marg.
  4. Ok, this is a rich dense cake like my mother-in-law used to make in rural East you would take to family gatherings...the old recipes always had condensed milk and real butter somewhere...looking for comfort food? This one reminds you of how the wonderful cooks of the forties and fifties used to do it.....Husbands will love a taste of how grandma used to make a extra special treat for the family or used to take it to the church social! If your cake turned out soggy, you probably under cooked it..must test with a tooth pick that comes out clean..and be sure you boil the frosting a full 5 minutes until it starts to" thicken"and turns a little brown...Then remove from the heat and add vanilla, coconut and pecans. Allow to cool..
  5. Just made it. The taste is great! The cake itself is just a touch dry - quite possibly because my tin of pineapples was a bit smaller than 20oz. I can't wait to take it over to my folks - my dad loves anything with coconut.
    • Review photo by Tess S.


  1. nothing
  2. I changed the pineapple for the fruit cocktail. worked very well.
  3. I made this with two changes: I put in 1 cup sugar instead of 2 (and I added a drizzle of honey just because), and 3 eggs instead of two (the batter was too thick). Turned out very chewy (for the lack of a better description), sort of like a brownie's texture. Really good :)


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