Go Back
–+ servings
A slice of do nothing cake topped with a salted brown butter and bourbon glaze, shredded coconut, and pecans.

Classic Do Nothing Cake With Brown Butter Glaze

Rebecca Blumer
A nostalgic, pantry-friendly sheet cake featuring moist crushed pineapple and a decadent salted brown butter coconut-pecan glaze that soaks deep into every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 46 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 485 kcal

Equipment

  • 13 x 9-inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Whisk
  • Wooden Spoon
  • Medium saucepan

Ingredients
 

Cake

  • 2 cups all-purpose flour (about 8 1/2 oz.)
  • 2 cups granulated sugar
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 (20-oz.) can crushed pineapple in juice, undrained

Topping

  • 1/2 cup unsalted butter
  • 1/4 tsp. table salt
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 1 cup chopped toasted pecans
  • 1 cup flaked sweetened coconut
  • 1 tsp. vanilla extract

Instructions
 

Prep the pan and dry mix

  • Preheat your oven to 350°F. Prepare a 13 x 9–inch metal baking pan by lining it with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until the dry ingredients are perfectly combined.

Finish the batter the one-bowl way

  • Create a well in the center of the dry ingredients. Add the eggs into the well and whisk them lightly before incorporating.
  • Stir in the vanilla and the entire can of crushed pineapple with its juice. Mix until just blended and no dry flour remains. Avoid overmixing to ensure a tender crumb.
  • Transfer the batter into the prepared pan and smooth the top evenly into the corners.

Bake, then poke while it’s hot

  • Bake at 350°F for 33 to 36 minutes, or until a wooden pick inserted into the center comes out clean.
  • Immediately after removing from the oven, use the handle of a wooden spoon to poke holes all over the warm cake.

Brown butter topping and pour hot-on-hot

  • To make the topping, melt the butter in a medium saucepan over medium-high heat. Add the salt and continue cooking, stirring often, until the butter becomes fragrant and turns a deep caramel-brown color, which takes about 3 to 4 minutes.
  • Whisk in the sugar and evaporated milk. Bring the mixture to a vigorous boil and cook for 3 to 5 minutes until it begins to thicken.
  • Remove from the heat and fold in the pecans, coconut, and vanilla.
  • Pour the hot topping over the hot cake, spreading it to the edges. Serve warm, at room temperature, or chilled.

Notes

The Fat-Free Batter Secret: This cake stays incredibly moist without oil or butter in the base because of the pineapple juice and eggs. Be careful not to overmix, as this preserves the light texture.
Hot-on-Hot Rule: For the best results, ensure both the cake and the topping are hot when you combine them. This allows the glaze to soak deep into the crumb without making the bottom soggy.
Storage Recommendation: While delicious warm, the flavor settles and improves after a night in the fridge. It can be stored at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 68gProtein: 5gFat: 24gSaturated Fat: 13gCholesterol: 62mgSodium: 375mgPotassium: 155mgFiber: 2gSugar: 49gVitamin A: 7IUVitamin C: 11mgCalcium: 9mgIron: 8mg
Keyword do nothing cake, pineapple cake, poke cake, retro dessert
Tried this recipe?Let us know how it was!