This dish was named after the 1940s, when recipes were frequently cooked from scratch, contained many ingredients, and were challenging to make. Before packaged cake mixes, because all components can be measured with a cup, there was no need to use a kitchen scale. There is also no kneading or egg beating for 30 minutes, and no special equipment is required. Neither frosting nor icing needed you to hit the butter for the whole day until it was frothy. This was regarded as a natural ‘Make Nothing Cake’ at the time.
This one is straightforward to make, takes very little time to prepare, and tastes fantastic. It’s mixed with a spoon. It is an excellent dessert to bring to any event and is ideal for any holiday celebration. You’ll be asked for the recipe often, and you won’t have any leftovers to take home.
The best thing is that it is simple to make and full of flavor! Okay, you have to do something to prepare this cake, but it is pretty simple, as simple as a boxed cake, only without a box in sight!
2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained
Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla
Place the first 6 ingredients in a bowl & mix until blended with a spoon.
Pour into a 13×9-inch cake pan.
Bake at 350°F for 35-40 minutes.
For Icing:
Mix butter, sugar, and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
Remove from heat and add remaining ingredients.
Pour over hot cake.
