Recipe courtesy of Katie Lee Biegel

Do Nothing Cake

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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 20 min
  • Yield: 12 servings
My great aunt Pat shared this recipe with me. She said it was quite popular amongst the “Woman’s Club” crowd back in the 1970’s and even though it looks like an unusual recipe (you don’t have to separate wet and dry ingredients), it totally works. It really is so easy and produces a great cake.





  1. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13 cake pan.
  2. In a large bowl, whisk the flour, granulated sugar, baking soda and salt. Make a well in the center and add the pineapple, eggs, vanilla and walnuts. Stir the ingredients together until just mixed, taking care not to overmix. Transfer the batter to the prepared cake pan and bake until golden brown and a cake tester comes out clean, 35 to 40 minutes. Cool completely.
  3. For the frosting: While the cake is cooling, make the frosting. Using an electric mixer, whip the cream cheese and butter in a large bowl until fluffy, 4 to 5 minutes. Add the confectioners’ sugar and vanilla and a pinch of salt, if desired, and beat until fully incorporated and smooth. Spread the frosting onto the cooled cake. Sprinkle evenly with toasted coconut. Enjoy!