Homemade pizza dough is the secret to great homemade pizza. If you’re new to working with yeast, the idea of making your own pizza dough might be intimidating, but I think you’ll find that it’s really simple. Anyone can master it! I&#…
Homemade pizza dough is the secret to great homemade pizza. If you’re new to working with yeast, the idea of making your own pizza dough might be intimidating, but I think you’ll find that it’s really simple. Anyone can master it! I’m sharing my best pizza dough recipe below. It’s been my go-to for years, and it’s fantastic for beginners. It’s easy to make with 6 basic ingredients, and it yields a soft, chewy, and flavorful pizza crust. Use it to make one of the pizza recipes linked at the bottom of this post, or customize it with your favorite pizza […]
Burger meets grilled cheese sandwich in this retro patty melt recipe. A juicy beef patty is layered with caramelized onions, Swiss cheese, and Thousand Island dressing between buttered and pan grilled slices of sour dough or rye bread.
Burger meets grilled cheese sandwich in this retro patty melt recipe. A juicy beef patty is layered with caramelized onions, Swiss cheese, and Thousand Island dressing between buttered and pan grilled slices of sour dough or rye bread.
Truth be told, I don’t always love making desserts. As a chef, I’m way more into savory foods, so I always assign someone else the dessert when having a get-together. This is how I discovered the glory of “Do Nothing Cake!” And holy cow—is this cake good! It’s the texture that does it for me; the cake is spongey from the crushed pineapple and extremely moist, plus the toasted coconut topping with a scattering of pecans gives it the perfect crunch… It was love at first bite! This simple dessert recipe is also an easy crowd-pleaser that anyone can make for pennies.
When our friend Caitlin brought this cake to brunch one day, the name immediately piqued my interest. And after trying it for myself, I knew this recipe was a keeper. Yes, there are a couple of steps involved (contrary to its name), but I did a bunch of research, and once you understand the history behind this recipe, it’ll all make sense.
What is Do Nothing Cake?
Do nothing cake, also known as tornado cake, dates back to the 1940s. This was a time when boxed cake mixes had yet to hit mainstream, and many recipes required measuring scales and had time-consuming steps. This cake’s simplicity (everything was measured by a cup!) and quick preparation time (only 1 bowl needed!) helped make it a household favorite. And like chocolate depression cake, there’s no added butter or milk in the cake batter. You just mix crushed pineapple, sugar, flour, and eggs and pour them into a baking dish. You don’t even need to wait for the cake to cool before frosting! So when you look at it from that perspective, it makes perfect sense why it’s called “Do Nothing Cake.”
Ingredients for Do Nothing Cake
Here’s what you’ll need to make this do nothing cake recipe:
Canned Crushed Pineapple: Adds a fruity sweetness and moistness to the cake. Don’t strain the juice; the cake needs it.
Sugar: Helps to sweeten the cake. Remember, it’s a dessert, so if you’re avoiding sugar, this recipe may not be for you. But if you’re in the mood for a budget-friendly tropical sweet treat, you’re in the right place!
Flour & Baking Soda: Provides structure and helps the cake rise. Use all-purpose flour for the best results.
Eggs: Helps to bind and leaven the cake.
Vanilla Extract: The perfect flavor enhancer.
Sweetened Condensed Milk: Makes the frosting ultra creamy and adds a delicious layer of sweetness. Use room temperature sweetened condensed milk.
Butter: Combines with the condensed milk to create a rich and decadent frosting. It also adds a nice buttery flavor as there’s no butter in the cake itself. Make sure your butter is room temperature before using.
Unsweetened Shredded Coconut: I toast the coconut and sprinkle it over the frosting for added flavor and texture.
Chopped Pecans: Gives the moist cake a delicious nutty crunch. You can also use chopped walnuts, macadamia nuts, almonds, or whatever nuts you have in your pantry.
Should I Drain The Canned Pineapple?
No, please don’t drain the crushed pineapple! This do nothing tornado cake recipe has no added butter, milk, or fat in the cake batter. The juices from the pineapple combine with the other ingredients to create a moist and flavorful cake. Always use the entire 20oz can of crushed pineapple, juice included.
Is This a Poke Cake?
My recipe for do nothing cake isn’t a poke cake, as I don’t poke any holes in it before adding the frosting! I also don’t use a boiled frosting but rather a creamy, whipped frosting. However, if you want to, you can turn this into a poke cake by poking holes in the baked cake and adding the frosting while the cake is still warm. The frosting will seep into the holes, making it an even more decadent treat!
Storage Instructions
Cover the baking dish with plastic wrap or transfer slices of cake to an airtight container and store in the refrigerator for 3-5 days. You can also freeze individual slices for up to 3 months. Thaw them overnight in the refrigerator before serving.
On a parchment-lined baking sheet, toast unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast. Remove from oven and let cool.
Add sugar, flour, eggs, baking soda, vanilla, and crushed undrained pineapple to a large bowl and mix with a spoon. The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
Spread into a 9×13 baking dish that has been greased with cooking spray. Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter.
In a smaller mixing bowl, combine room temperature butter and sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
Top with the toasted coconut, and then add chopped pecans. Enjoy your cake cold or warm!
On a parchment-lined baking sheet, toast ½ cup unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast.
Remove from oven and let cool.
Add 2 cups sugar, 2 cups flour, 2 eggs, 1 tsp baking soda, 1 tsp vanilla, and 20 ounces of crushed undrained pineapple to a large bowl and mix with a spoon.
The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
Spread into a 9×13 baking dish that has been greased with cooking spray.
Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter
In a smaller mixing bowl, combine 1 cup room temperature butter and 14 oz can of sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
Top with the toasted coconut.
Then add 2 Tbsp chopped pecans. Enjoy your cake cold or warm!
Make this easy do nothing cake for your next potluck, family gathering, or holiday celebration. It’s a tasty and simple dessert that’ll have everyone asking for the recipe!
Country Style Ribs are just what you need when grilling outside isn’t an option! Coated in a flavorful homemade rub and smothered in tasty barbecue sauce, these ribs are the ideal main dish for any occasion.
Country Style Ribs are just what you need when grilling outside isn’t an option! Coated in a flavorful homemade rub and smothered in tasty barbecue sauce, these ribs are the ideal main dish for any occasion.
This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
This easy and versatile sautéed zucchini recipe pairs perfectly with any main dish. Cooked in olive oil with butter, garlic, and basil, mild zucchini develops a rich, nutty flavor. Optional add-ins are tomato, onion, or mushrooms.
A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. Free 7 Day Healthy Meal Plan (Sept 16-22) …
A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. Free 7 Day Healthy Meal Plan (Sept 16-22) I love pears, they are so versatile and great in dessert or a fall salad! My Baked Pears with Walnuts and Honey are made with just 4 ingredients (you can […]
The Pecan Pie Bars taste exactly like a pecan pie but they’re in cookie bar form with a shortbread crust. Creamy and crunchy and perfectly sweet – they’re the perfect dessert when you want to serve something easier than pie! Easy Pecan Pie Bars Recipe Pecan Pie Bars incorporate all the elements of your typical…
The Pecan Pie Bars taste exactly like a pecan pie but they’re in cookie bar form with a shortbread crust. Creamy and crunchy and perfectly sweet – they’re the perfect dessert when you want to serve something easier than pie!
Easy Pecan Pie Bars Recipe
Pecan Pie Bars incorporate all the elements of your typical classic pecan pie: a crunchy buttery shortbread crust, soft and creamy filling, and crunchy pecans. The shortbread crust is a game changer for pecan bars – plus pie bars are so much easier to serve than regular pie.
Makes a big batch – a 9×13-inch pan makes a ton of pecan pie bars
The soft and gooey pecan pie filling is exactly what you love about pecan pie
The crust is thick and crunchy and the perfect pairing to the sweet filling
Ingredients Needed
Unsalted Butter: You’ll need butter for the crust and the filling
Eggs: The eggs give the filling it’s creamy filling
Dark Corn Syrup: This is super important in pecan pie. Corn syrup is what makes the gooey center – you can substitute light corn syrup if that’s all you have.
Pecans: Can’t have pecan pie without pecans! These will be chopped.
Variations
You could also make the filling of my brown sugar pecan pie instead – that doesn’t have corn syrup.
Add 1 cup of chocolate chips for a chocolate pecan pie by sprinkling them over the crust before pouring on the filling.
How to make these Pecan Pie Bars
Add butter, flour, sugar, and salt to a very large mixing bowl and mix on medium speed until crumbly. It will become evenly sized crumbs that compact when you press them together. This will take longer with a hand mixer than with a stand mixer.
Press mixture into the the bottom of the pan (9×13-inch baking dish). Bake for 20 minutes.
Meanwhile, stir or whisk together melted butter, eggs, sugar, corn syrup, salt and pecans.
Pour pecan mixture evenly over the top of the crust. Bake an additional 15-20 minutes, or until slightly puffed and slightly jiggly.
Expert Tips
If you have a stand mixer, I would recommend using it to mix the crust – it will take less time than a hand mixer. It will be very crumbly when it’s done mixing.
I recommend lining your pan with aluminum foil or parchment paper for easy removal – these can get sticky around the edges and might be hard to remove without the liner.
As always, I recommend using a metalpan for baking the bars in.
You know pecan pie is done when it’s puffed and no longer wet looking and only slightly jiggles when you tap the pan.
Storage
Cool completely before slicing into squares. Store in an airtight container for up to 3 days or place in the freezer for up to 3 months.
You do not need to refrigerate them, but keep them in an airtight container to ensure longevity.
FAQ
How do you know pecan pie is done?
When they are lightly golden! You can also stick them with a toothpick–if it comes up clean then they are done!
Can you make pecan pie bars in advance?
You can make them up to several months in advance and freeze them so these are a great make ahead dessert.
Can I double the recipe?
You can easily double the recipe by just multiplying everything by 2 and using two 9×13 baking pans.
Can I make pecan pie bars without corn syrup?
I’ve made pecan pie without corn syrup – instead it uses brown sugar and milk – that’s called brown sugar pecan pie and you can find the recipe on my site by searching using the little magnifying glass on the right.
Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Add butter, flour, sugar, and salt to a very large mixing bowl and mix on medium speed until crumbly. It will become evenly sized crumbs that compact when you press them together. This will take longer with a hand mixer than with a stand mixer.
Press into the bottom of prepared pan. Bake for 20 minutes (the edges should be light golden and the top should no longer be glossy).
Meanwhile, whisk together melted butter, eggs, sugar, corn syrup, salt and pecans.
Pour pecan mixture evenly over the top of the crust. Bake an additional 15-20 minutes, or until slightly puffed and slightly jiggly.
Cool completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Video
Notes
If you have a stand mixer, I would recommend using it to mix the crust – it will take less time than a hand mixer. It will be very crumbly when it’s done mixing.
When you are mixing your first ingredients the mixture should resemble course crumbs that you will then pack together to make your bars!
As always, I recommend using a metal pan for baking the bars in.
You know pecan pie is done when it’s puffed and no longer wet looking and only slightly jiggles when you tap the pan.
Cool completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Apple cinnamon french toast is sweet, perfectly spiced, and easy to make in advance for a breakfast you’ll look forward to eating!
Looking for a breakfast that’s as comforting as it is delicious? This Apple Cinnamon French Toast Bake is going to be your new favorite! It’s the perfect way to start your day with warm, spiced flavors and a touch of sweetness.
What is Apple Cinnamon French Toast Bake?
This dish takes the cozy, traditional breakfast favorite and gives it a fun twist by layering it with juicy apples and warm spices. It’s like apple pie met French toast, and they became the best of friends!
Not only is this French toast bake perfect for feeding a crowd, but it’s also an easy make-ahead dish that’s ready when you are. Whether you’re hosting a weekend brunch or just want to spoil yourself with a special breakfast, this casserole is sure to become a new favorite in your kitchen. Plus, the aroma that fills your home while it’s baking? Absolutely irresistible.
Ingredients You Need
Casserole:
Large Loaf Bread – We love using a hearty bread that soaks up all the delicious flavors while staying soft on the inside. Think challah or brioche for the best texture.
Apples, Diced – Choose your favorite apple variety for this dish. We like a mix of sweet and tart apples to keep the flavor balanced.
Salted Butter, Melted – This adds a rich flavor that pairs perfectly with the apples and spices.
Light Brown Sugar – A touch of this sweetens the dish and helps caramelize the apples for a mouthwatering finish.
Corn Starch – This is our secret to thickening the apple mixture, giving you that luscious, pie-like filling.
Ground Cinnamon – A must-have spice that adds warmth and depth to the dish. It’s the star of the show!
Ground Nutmeg – We add this to enhance the cinnamon and give the dish an extra layer of spiced goodness.
Lemon Juice – A little bit of citrus brightens the flavors and keeps the apples from browning.
Large Eggs – These are the backbone of the custard, giving it that classic French toast texture.
Whole Milk – We use this to create a rich and creamy custard that’s perfectly smooth.
Vanilla Extract – Vanilla adds warmth and depth of flavor to the custard.
Salt – A pinch of salt balances the sweetness and brings out all the other flavors.
Topping:
Salted Butter, Sliced – Slicing the butter ensures it melts evenly over the casserole, creating a gorgeously golden, crispy topping.
Light Brown Sugar – This sweetens the topping and caramelizes as it bakes, adding a delicious crunch.
Ground Cinnamon – A little more of this on top ties the flavors together and makes the topping extra flavorful.
How to Make Apple Cinnamon French Toast Bake
Cut and add the bread. Slice your loaf evenly into bite-sized cubes and spread them out in the prepared baking dish.
Mix the apple mixture. Add the diced apples, melted butter, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice to a large bowl and stir to combine.
Assemble the bake. Pour the apple mixture over the bread cubes in the dish, tossing everything together until the bread is evenly coated.
Whisk the custard. Place the eggs, milk, vanilla extract, and salt in another bowl and whisk until smooth.
Pour the custard. Carefully pour the egg mixture into the baking dish with the bread and apple mixture.
Chill the dish. Cover the dish and place it in the refrigerator for several hours or overnight to let the flavors meld.
Add the topping. Just before baking, combine the sliced butter, brown sugar, and cinnamon in a bowl and crumble it all over the top of the bread, apples, and custard.
Bake the casserole. Use foil to cover the dish and bake until it’s almost done, then uncover it and bake a little longer to let the top get golden and crispy.
Variations
Pears – Use pears instead for a delicate, sweet flavor that pairs beautifully with the spices.
Extract – Swap out the vanilla for almond extract which gives the dish a nutty, fragrant twist.
Nuts – We recommend chopped pecans or walnuts for a crunchy contrast to the soft bread and apples.
Bread – Brioche or challah works beautifully, but a sturdy sourdough can add a nice tangy flavor.
Can I Store Leftovers?
Absolutely! This is a great dish to make that you can reheat whenever you want it. To make sure it’s crisp, reheat it in the oven.
Refrigerate the leftovers in an airtight container for up to 3 days.
For longer storage, you can freeze individual portions for up to 2 months.
More French Toast Recipes
If you’re as big a fan of French toast recipes as we are, you won’t want to miss out on our other easy versions of the classic dish!
Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish. If you’re up to your eyeballs in fresh herbs, I’ve got you covered! These super crispy potatoes […]
Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish.
If you’re up to your eyeballs in fresh herbs, I’ve got you covered!
These super crispy potatoes are served drizzled in garlic butter and a ton of fresh, bright herbs for the ultimate late summer flavor punch.
It’s going to be your new favorite side dish!
Potatoes were my favorite food growing up!!
Cue all the exclamation points. I’ve been telling you that for over 16 years now (!!!) and it’s so true. Potatoes, in every single form available, were my favorite food as a kid.
I loved potatoes!
And I still love potatoes. I adore them in all ways, and this way is one of the best.
These super crispy potatoes and very tender inside – almost cloud-like. There is a reason for that, and it’s a high-maintenance one. You have to parboil the potatoes before roasting.
Then, you shake them in a big bowl of pot, and this gets the potatoes slightly mushy.
But it’s a GOOD mushy, because all those tender potato bits?
In the oven, they turn to roasty, toasty, crispy bites. IT IS AMAZING.
Like after making roasted potatoes this way you may not want to go back.
Super crispy and crunchy on the outside.
Creamy and buttery on the side.
What else can you ask for?
It’s almost as if the potato inside the crispy shell is whipped. It’s wild! So crunchy, yet so soft. The texture is fabulous.
Now that I’ve rambled about the potatoes forever, let’s talk about the herbs.
I have ten billion herb plants right now. They are taking over all of my pots and planters. And well, they are on their way out, so I like to find BIG ways to use them up.
Such as chopping up a ton of them and sprinkling them on potatoes with melty garlic butter.
DREAMS.
Obviously, potatoes are fairly neutral. That means you can use whatever herbs you have and love. My current faves are basil, parsley, cilantro, chives and dill. Then I also throw in some green onions. I have a ton of those too!
So, there isn’t really a recipe here.
Parboil, shake and roast the potatoes.
Melt some butter and add a few minced garlic cloves. Add some herbs if you want too!
Chop up a metric ton of herbs and sprinkle everything on top.
Delicious! Goes with just about anything. You can make these with a grilled steak or serve them with thanksgiving dinner. Heck, you can dip them in sauce and that alone can be your dinner.
Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish.
⅔cupchopped fresh herbs,such as basil, parsley, cilantro, dill, chives, green onions
Instructions
Preheat the oven to 450 degrees F.
Bring a large pot of water to a boil. Once boiling, add the potatoes, the baking soda and a few big pinches of salt. Boil until just slightly fork tender, about 10 to 12 minutes.
Drain the potatoes and place them back in the pot for 1 minute. Transfer them to a large bowl (you want it significantly larger!) and drizzle with the olive oil. Sprinkle all over with salt and pepper. Shake the bowl roughly for a few minutes until the potato pieces look like they are pasty and covered in a layer of potato mush. This is good!
Place the potatoes on the baking sheet in a single layer. Roast for 20 minutes, then shake and flip the potatoes. Roast for 15 to 20 minutes more, until they are deeply golden. You can continue to roast them until they are deeply golden if 20 minutes isn’t enough. Just be sure to check them!
While the potatoes roast, melt the butter in a saucepan over low heat. Add the garlic cloves. Turn off the heat.
Chop the herbs and mix them together.
Remove the potatoes and place them on a large plate. Drizzle all over with the garlic butter. Sprinkle on the herbs and toss to gently mix together. Serve immediately!
My tasty old-fashioned Apple Crisp recipe combines warm cinnamon apples with a buttery oat streusel topping for the perfect cozy… 
The Pecan Pie Bars taste exactly like a pecan pie but they’re in cookie bar form with a shortbread crust. Creamy and crunchy and perfectly sweet – they’re the perfect dessert when you want to serve something easier than pie! Easy Pecan Pie Bars Recipe Pecan Pie Bars incorporate all the elements of your typical…
Apple cinnamon french toast is sweet, perfectly spiced, and easy to make in advance for a breakfast you’ll look forward to eating!
