A moist pineapple cake topped with a rich coconut-pecan icing, this vintage Do Nothing Cake is the ultimate easy dessert—ready in under an hour.

Scale

1 cup sugar

2 cups all-purpose flour

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

16 ounces crushed pineapple (undrained)

Icing:

1/2 cup unsalted butter

3/4 cup sugar

1/2 cup evaporated milk

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

1 cup chopped pecans

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1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large bowl, mix sugar, flour, eggs, baking soda, vanilla, and undrained pineapple until combined.

3. Pour batter into prepared dish and bake 35–40 minutes, or until a toothpick comes out clean.

4. In a saucepan, melt butter, then add sugar, evaporated milk, and vanilla; bring to a gentle boil for 3 minutes.

5. Stir in coconut and pecans.

6. Spread hot icing over the hot cake, letting it soak in.

7. Serve warm or cooled.

Do not drain the pineapple—it keeps the cake moist.

Tastes even better the next day as the flavors meld.

You can swap pecans for walnuts or leave them out entirely for a nut-free version.