This old-fashioned homemade Cajun Cake Recipe is super-moist because of its hidden ingredient, a whole can of crushed pineapple. It's frosted right out of the oven with an ooey-gooey coconut, pecan icing. The easy to access pantry ingredients makes it a quick dessert for any occassion!
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What Is Old-Fashioned Cajun Cake Recipe?
This cake comes from the Cajun 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 a mouthwatering dessert by using a few fresh ingredients and some staples from their kitchen cabinet.
The truth is that the less one has, the more creative one becomes. So, with basic cake ingredients and mouthwatering pineapple, chewy coconut, and nutty pecans came this immoderate indulgence: the old-fashioned Cajun Cake!
List of Ingredients
The Cake
- 2 cups all-purpose flour
- 1-½ cup sugar
- 2 teaspoons baking soda
- 1-15 ounces can of crushed pineapple, with juice
- 2 egg
The Icing
- ½ cup butter
- 1 - 12 ounces can of Evaporate milk
- ¾ cup sugar 1 cup coconut, unsweetened and flaked
- 1 cup pecans, chopped
Easy Instructions
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. The cake can be stirred by hand.
Start by combining the flour, sugar, and baking soda in a large bowl, then stir in a whole can of crushed pineapple with two eggs. The pineapple makes the cake super-moist and tasty.
You could call the pinapple a mystery ingredient since most people can't figure out what makes it taste so good after experiencing their first bite.
Pour the batter into a greased pan for a single layered cake, then bake. The cake stays in the pan and there's no need to allow it to cool before frosting.
That's a time saver. Making the icing while the cake bakes saves time, too.
Start with melted butter, a can of evaporated milk, and sugar. Doesn't this sound good already?
Let it come to a boil, then add a cup of coconut and cook for 10 minutes.
Turn the heat off and throw in a cup of chopped pecans; stirring to combine. Frost the cake as soon as it comes out of the oven.
How To Serve And Store The Cake
This tasty dessert can be served right away or at roome temperature. Store in an airtight container for a few days or in the refrigerator for up to 5 days. You can also keep it in the freezer up to a month.
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- King Cake Recipe: A Traditional Version
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- 7-Up Cake Mix Cake
- Mawmaw’s Fresh Apple Cake
- Glazed Carrot Cake
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Recipe
Louisiana Cajun Cake Recipe
This delicious homemade from-scratch cake is super-moist and 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 nutty texture and sweetness.
- Total Time: 40 minutes
- Yield: 12 pieces 1x
Ingredients
Cake
- 2 cups all-purpose flour
- 1.5 cup sugar
- 2 teaspoons baking soda
- 1-15 ounces can of crushed pineapple, with juice
- 2 eggs
Icing
- .5 cup salted butter
- 1 12-ounce can of evaporated milk
- .75 cup sugar
- 1 cup coconut, unsweetened and flaked
- 1 cup pecans, chopped
Instructions
Cake
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish with spray oil.
- Mix together flour, sugar, and baking soda in a mixing bowl.
- Stir in pineapple and eggs until all ingredients are mixed; the batter will be slightly lumpy.
- Pour batter into the prepared baking dish and bake for 30 minutes.
Icing
- Melt butter in a medium-sized saucepan over medium heat on the stovetop while baking the cake.
- Stir in milk and sugar and bring to a boil.
- Lower the heat, add coconut, and cook for 10 minutes, stirring often.
- Turn off the heat.
- Stir in the pecans.
- Pour and spread the icing over the cake as soon as it comes out of the oven.
- Serve warm or at room temperature.
Notes
- Do not overcook the icing.
- If the icing is overcooked and too thick, thin it out by stirring in a small amount of milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baking
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