Lazy No Bake Pancho Cake

The perfect recipe for those either hate the process of baking or don’t know how, or for those who just don’t have the time. Simple, fast, delicious. The result is always amazing. It is impossible to mess it up, simply because there’s really nothing to mess up. It’s tasty, it’s juicy, it’s tender. Don’t ask me about the calorie count. You should treat yourself every once in a while.


  • Ready-made sponge cake base;
  • Sour cream (very fatty, preferably about 30%) – 4 cups;
  • Sugar – 7 tbsp (can be brown if you want to);
  • Pineapple rings (canned) – 1 can;
  • Walnuts – 4 tbsp;
  • Dark chocolate – 4 tbsp.


This recipe saved me more times than I care to count: mostly when I had to do whip out a nice dessert, and quickly. So I bought all the necessary ingredients, made it and decided to post it for everyone to see.

Everyone who has noticeable difficulties when it comes to baking, this recipe will come in handy.

1. Pour sour cream in a deep bowl or in a pot and whip with a mixer for two minutes. Then add sugar and whip until the sugar is completely dissolved. This will take about five minutes.

2. Prepare the rest of the ingredients. Cut the pineapples, crush the walnuts in a blender, which is a personal preference of mine, cut the sponge cakes into 1×1 cm cubes, 1.5 cm is also fine, but preferably not any bigger. It’s not even strictly necessary to buy cakes — even cupcakes will do just fine. Just remove any unnecessary additives like raisins, candied fruit, etc.

3. Put a few spoons of sour cream, a handful of sponge-cake cubes in a separate bowl, mix them carefully, and try not to turn everything into a homogenous mass.

4. Start putting everything on a plate.

First comes a layer of sponge cake with sour cream, then pineapple, then nuts, etc., gradually forming a cone.

If you are completely new to the kitchen, then don’t bother trying to turn it into a perfectly shaped cone. The shape does not affect the taste in any way whatsoever. Just try not to lick your fingers, otherwise everything will turn sour by morning. But this warning applies, of course, mostly to kids.

5. Keep layering it on.

6. Until we get this snow hill right here. Smear the rest of the sour cream as you like.

7. And for the final touch. Melt chocolate in a microwave and pour over the cake. Everything is prepared, but it’s not yet ready to be eaten. Let it rest in the fridge for at least three hours. I usually cook late at night before bed and just toss it in the fridge to sit there all night.

Come morning, and you got yourself a delicious breakfast.

So if you’re like me and really don’t gel at all with the idea of baking, don’t sweat it, you can always find a way out. That, and you can make your guests think that you’re some kind of kitchen genius while keeping the fact that you made such a gorgeous cake in half an hour with no elbow grease involved.


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