Cajun Cake

Cajun Cake, An Immoderate Indulgence

I’m so excited to bring you this luscious cake recipe known as the Cajun Cake.

Cajun Cake

It’s a “made from scratch treat of simple ingredients found in most kitchens.

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After recently baking this Cajun Cake, I decided it’s a good idea to keep a stash of these fixings at all times for whenever the occasion calls for an “immoderate indulgence,” namely this CAKE!

Cajun Cake

 From Those Resourceful Cajuns

This cake is rightly named after the people who have a talent for finding clever ways of solving problems, especially in the kitchen.

It’s just like them to come up with such a mouthwatering dessert by using a few fresh ingredients along with some staples from their kitchen cabinet.

There is a truth here; the less one has, the more creative one becomes.

Cajun Cake

Just Mix, Stir, and Bake

Along with using what’s on hand, this cake is also quick and easy to prepare, and there’s no need to drag out your mixer if you don’t want to.

Start by combining the flour, sugar, and baking soda in a bowl then stir in a whole can of crushed pineapple with two eggs.

Cajun Cake

The pineapple makes the cake super-moist and tasty.

You could call this a mystery ingredient since most people say they would have never guessed it was in there.

After mixing the cake batter, pour it into a greased pan and bake.

Cajun Cake

Time For The Icing

As a timesaver, make the icing while the cake bakes.

The hot gooey kind that cooks on the stove until it thickens.


Cajun Cake

Just start with melted butter, a can of evaporated milk, and some sugar.

Cajun Cake

Doesn’t this sound good already?

Let it come to a boil then add a cup of coconut and cook for 10 minutes.

Cajun Cake

Throw in a cup of chopped pecans and stir it up.

Cajun Cake

When the cake is finished baking, it’s time to slather it with the icing, and there you have it, an “immoderate indulgence” of a cake!

Maybe that should be its pseudonym.

Cajun Cake

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Cajun Cake

Cajun Cake, An Immoderate Indulgence

This delicious super-moist Cajun Cake has a hidden ingredient, a whole can of crushed pineapple. It’s frosted straight out of the oven with an ooey-gooey coconut pecan icing that adds a layer of nutty texture and sweetness.

  • Total Time: 40 minutes
  • Yield: 12 pieces 1x




  • 2 cups all-purpose flour
  • 11/2 cup sugar
  • 2 teaspoons baking soda
  • 115 ounce can crushed pineapple, with juice
  • 2 egg


  • 1/2 cup butter
  • 112 ounce can Evaporate milk
  • 3/4 cup sugar 1 cup coconut, unsweetened and flaked
  • 1 cup pecans, chopped



  1. Preheat oven to 350 degrees. Grease a 9×13 or smaller rectangle baking dish.
  2. Mix together flour, sugar, and baking soda in a mixing bowl.
  3. Stir in pineapple and eggs until all ingredients are mixed; the batter will be a little lumpy.
  4. Pour batter into the prepared baking dish and bake for 30 minutes.


  1. Melt butter in a medium-size saucepan over medium heat on the stove-top while cake is baking.
  2. Stir in milk and sugar and bring to a boil.
  3. Lower the heat, add coconut, and cook for 10 minutes, stirring often.
  4. Stir in pecans and pour icing over the cake as soon as it comes out of the oven.
  5. Serve warm or at room temperature.


  • Do not overcook the icing.
  • If the icing is overcooked and too thick, stir a small amount of milk to the icing to thin it out
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Sweets
  • Method: Baking

Cajun Cake

Next time there’s an occasion for a special cake make it a Cajun Cake and be sure to let me know how it turns out. I love hearing from you.

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See you around!

“Attitude is more important than the past, than education, than money, than circumstances, than what people do or say. It is more important than appearance,  giftedness, or skill.”          Charles R. Swindoll


  1. I’m curious to try this and I’ve read the recipe. one question: what is the farine used for? I see it in the foto but not the ingredient list. Thanks.

    • Hi, there! Glad you asked. Farine is flour in Cajun French and sucre is sugar. Two basic pantry items along with the rest of these ingredients that are easily kept on hand for making this cake. That, plus it’s so delicious, is why I believe you’ll like it!

  2. I don’t see the dimensions for the baking dish. Should I use a 9×13 baking dish for the 1x scale? Thanks.

    • Hi! Yes, a 9 x 13 is appropriate or even a little smaller. Just test with a toothpick to make sure it’s baked through when using a smaller pan. Thank you, I will make that adjustment to the recipe.

  3. I made this tonight. The house smells amazing! I’m a lil concerned I messed up the icing because it seemed rather wet . I poured it on the cake and I’m sure it won’t be bad but should the icing seem wet ?

    • If the icing seems thin that’s ok because it will soak into the cake making every bite moist and tasty! Next time, you can cook the icing longer and it will thicken up. I like the moistness in this cake which comes from the pineapple and the gooey icing. And yes, it has an awesome aroma!!!

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