Do Nothing Pineapple Cake with Butter Condensed Milk Frosting
A simple, forgiving cake that lives up to its name - just mix wet and dry ingredients together and bake. The crushed pineapple keeps this cake incredibly moist while adding natural sweetness and tropical flavor. What makes this version special is the luxurious butter and condensed milk frosting that's meant to be spread while the cake is still warm, creating an extra-moist texture as it melts in. Topped with toasted coconut and pecans, it's perfect for potlucks, family gatherings, or whenever you want homemade cake without the fuss.
Ingredients
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla
- 20 oz canned crushed pineapple, with juicesdrained crushed pineapple1:1texture
will be less moist
- cooking spray
- ½ cup shredded unsweetened coconutsweetened coconut1:1dietary
will be sweeter
- 1 cup unsalted butter, room temp
- 14 oz sweetened condensed milk, room temp
- 2 Tbsp pecans, chopped
Instructions
- 1
Toast shredded coconut on parchment-lined baking sheet in oven for 4 minutes, watching carefully to prevent burning
- 2
Remove coconut from oven and let cool
- 3
Mix sugar, flour, eggs, baking soda, vanilla, and undrained crushed pineapple in large bowl with spoon until well combined
- 4
Spread batter into greased baking dish
- 5
Bake for 35-40 minutes until toothpick inserted in center comes out clean
- 6
Remove cake from oven and let cool on counter
- 7
Whip room temperature butter and sweetened condensed milk with hand mixer on medium speed for at least 8 minutes until creamy and smooth
- 8
Spread frosting on cake while still warm
- 9
Top with toasted coconut and chopped pecans
Tips
Watch the coconut closely while toasting as it can burn quickly and turn bitter.
The frosting can be applied to warm cake - it will melt slightly and create extra moisture.
Don't overmix the batter; lumps from pineapple pieces are normal and expected.
Good to Know
Cover and refrigerate for up to 5 days. The cake stays moist due to pineapple and frosting.
Can be made 1 day ahead. Store covered at room temperature or refrigerated.
Serve at room temperature or chilled. Cut into squares for serving.
Common Mistakes
Don't overbake or cake will dry out despite the pineapple moisture
Don't skip toasting the coconut or it will lack flavor and crunch
Don't underwhip the frosting or it won't be smooth and creamy
Substitutions
Dairy-Free Swaps
General Alternatives
will be sweeter
will be less moist
FAQ
Can I use fresh pineapple instead of canned?
Canned pineapple with juices is essential for moisture. Fresh pineapple would need added liquid and sweetener to achieve the same result.
How long does this cake keep?
Covered at room temperature for 2-3 days or refrigerated up to 5 days. The pineapple and frosting keep it moist longer than typical cakes.
Can I freeze this cake?
Yes, wrap individual pieces in plastic wrap and freeze up to 3 months. Thaw in refrigerator before serving for best texture.