There are so many cake recipes out there that can be tempting to try, but one too many often require more time and patience than we have to give on busy days. It would be nice to have the time to spend assembling pretty cakes that are as complicated as they look, but sometimes…you need a cake that tastes amazing but doesn’t take all day to make. That’s why we are so excited to share how you don’t have to do much of anything to bake this delicious “do-nothing” cake recipe that is huge on taste without requiring much effort.
Most of the mix is already put together – thanks to an easy box-mix cake. Pineapple and coconut are just a few of the magical ingredients we add in that are yummy enough to cast a spell on anyone, making it appear that you spent hours rather than minutes whipping up something special. Crushed pineapple adds a tropical flavor that gives each bite a burst of unexpected sweetness. The fruity flavor is such a nice surprise and goes perfectly with the shredded coconut we mixed into the creamy frosting. Evaporated milk and pecans or walnuts (your choice!) add a creamy and crunchy texture that can’t be beat. It tastes good enough to make you close your eyes and dream you’re on a vacation!
Once the cake comes out of the oven, all you have to do is pour and spread the frosting over the top. This sheet cake is quick and easy, and it serves a crowd, but make sure it cools completely – we recommend putting it in the refrigerator for a couple of hours or more, if possible. It will help you cut even pieces and will keep them from crumbling – not that anyone will see them for long. Be warned, this cake is so good that it will disappear in the blink of an eye! Almost as quickly as you put it together – in a snap – which is just the way we like it!
1 hour 10 minutes to prepare serves 12-16
- 1 (8 or 11 oz.) crushed pineapple, undrained
- 1 (15.25oz) box yellow cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup shredded coconut
- 1 cup walnut or pecans, roughly chopped
- 3/4 cup evaporated milk
- 1/2 cup (1 stick) unsalted butter
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a mixing bowl, beat cake mix, eggs, vanilla, oil and water until moistened. Stir in crushed pineapple and beat until well blended.
- Pour batter into greased baking dish and place in oven.
- Bake for 30-40 minutes, or until toothpick inserted in center comes out clean.
- During the last 15 minutes of cake bake time, combine sugar, evaporated milk and butter in a large saucepan over medium heat, stirring continuously until combined.
- Turn off heat and stir in coconut and walnuts.
- Poke holes all over hot cake, then immediately pour frosting over the top.
- Let cool, then slice, serve and enjoy.
Recipe adapted from Kitchen Nostalgia