Old-Fashioned Cajun Cake
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The origins of Cajun Cake may be a little hazy, but one thing is certain — it’s irresistibly delicious. Straight from Louisiana kitchens, this easy-to-make cake is kept wonderfully moist with crushed pineapple and crowned with a sticky-sweet icing loaded with coconut and pecans. Every bite is a festival of flavor and texture, the kind of dessert that feels both comforting and indulgent.
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Old-Fashioned Cajun Cake
Ingredients
| Cake | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | 1 ½ cups |
| Baking soda | 2 teaspoons |
| Salt | ¼ teaspoon |
| Crushed pineapple (undrained) | 1 can (20 oz) |
| Eggs (beaten) | 2 |
| Icing | Amount |
|---|---|
| Butter | ½ cup (1 stick) |
| Light brown sugar | ¾ cup |
| Evaporated milk | 1 cup |
| Sweetened shredded coconut | 1 ½ cups |
| Chopped pecans | 1 cup |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Preparation
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray.
- Make the batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in pineapple (with juice) and eggs until well blended.
- Bake: Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the icing: In a saucepan, combine butter, brown sugar, and evaporated milk. Bring to a boil, stirring constantly, and cook for 2 minutes.
- Finish the icing: Stir in coconut and pecans, then remove from heat. Add vanilla and salt.
- Top the cake: Pour icing over the warm cake, spreading evenly.
- Cool & serve: Let rest at least 30 minutes before slicing. Enjoy!
✨ Tip: The icing seeps into the cake while it’s warm, creating a luscious, gooey layer that makes this dessert unforgettable.
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