The old-fashioned Cajun Cake Recipe is a homemade, super moist indulgence. Because of its hidden ingredient, a whole can of crushed pineapple and the fresh-baked cake is frosted with ooey-gooey coconut pecan icing. The common pantry ingredients make it a quick dessert for any occasion!
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This delicious dessert, the Cajun's name Cajun cake, originates from a clever way to solve problems. Cajuns are good at that, especially in the kitchen. It's like them to devise a mouthwatering dessert using a few staple ingredients from their kitchen cabinet.
Pineapple could be considered a mystery ingredient in this amazing cake since most people cannot figure out what makes it taste so good after their first bite.
Here's another classic Cajun dessert: La Bouille Recipe, Old Fashioned Cajun Custard. It's a delicious, creamy vanilla custard that can be used as cake filling, frosting, or pie filling.
For great New Orleans-inspired recipes, check out these 25 Mardi Gras Food Recipes To Help You Celebrate.
Ingredients
The truth is that the less one has, the more creative one becomes. So, with five basic cake ingredients, the combination of pineapple, chewy coconut, and nutty pecans, came this immoderate indulgence: the old-fashioned Cajun Cake!
Cake
- Sugar - granulated, white sugar.
- All-purpose flour - the body of the cake.
- Baking soda - it makes a tender cake and adds lift.
- Crushed pineapple - undrained, the pineapple juice moistens, sweetens, and gives the cake the perfect texture.
- Eggs - they give structure to the crushed pineapple cake.
Icing
- Salted butter - half a cup butter adds a yummy buttery taste.
- Sugar - enough granulated white sugar to sweeten the frosting.
- Evaporated milk—sometimes called pet milk (brand name)—is canned milk with about 60% of the water removed from cow's milk, giving it a rich taste and texture.
- Coconut - unsweetened and flaked for plenty of coconut flavor.
- Pecans - chopped, for nutty crunch and taste.
See the recipe card below for specific ingredient amounts and nutrient information.
Instructions
This yummy cake is quick and easy to prepare. You don't need to drag out your mixer if you don't want to. Go ahead and stir it by hand.
The warm cake is served from the pan, and there's no need to cool it before frosting the top of the cake.
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish with nonstick spray oil.
- Combine sugar, flour, and baking soda in a large bowl.
- Stir in the undrained pineapple and eggs into the dry ingredients until well combined; the cake batter will be slightly lumpy.
- Pour batter into the prepared baking dish and bake for 30 minutes.
- Melt the stick of butter in a medium-sized saucepan over medium-high heat on the stovetop while the cake bakes.
- Stir in milk and sugar and bring to a low gentle boil.
- Lower the heat to medium, add coconut flakes, and cook for 10 minutes, stirring often.
- Turn off the heat.
- Stir in the chopped pecans.
- Pour and spread the icing over the hot cake when it comes out of the oven.
7. Serve warm or at room temperature.
Hint: Keep these ingredients in your kitchen to make this decadent cake whenever the Cajun Cake craving hits.
How To Serve And Store The Cake
- This tasty dessert from Cajun country can be served warm or at room temperature.
- Cut it into 3-inch slices and serve with a cup of coffee.
- The leftovers of this moist pineapple cake can be stored in an airtight container for a few days, in the refrigerator for up to five days, or in the freezer for up to a month.
Top Tip
Do not overcook the icing. If it is overcooked and too thick, thin it out by stirring in a small amount of milk.
Substitutions
- No substitutions are suggested for this Cajun cake. 😁
Variations
- Bake the cake in a prepared bundt pan, then frost it with the coconut pecan icing after it has cooled.
- Serve this coconut pecan icing on ice cream, fill it between cake layers, or top it over any delicious cake.
FAQ
This delicious homemade Cajun 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.
The Cajun cake is not spicy but sweet and tropical-tasting, thanks to the pineapple, coconut, and pecans.
For the Cajun cake, use canned crushed pineapple with the juice. It adds just the right amount of sweetness and moisture.
Related
Looking for other traditional Southern recipes like this Cajun Cake Recipe? Try these:
Pairing
These are my favorite dishes to serve or use with the Cajun Cake Recipe:
Cajun Cake Recipe: Pineapple, Coconut, Pecan Cake
This delicious homemade from-scratch Cajun 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
- 1 ½ cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 15-ounce can of crushed pineapple with juice
- 2 eggs
Icing
- ½ cup salted butter
- 1 12-ounce can of evaporated milk
- ¾ cup sugar
- 1 cup coconut, unsweetened and flaked
- 1 cup chopped pecans
Instructions
Cake
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish with nonstick spray oil.
- Combine sugar, flour, and baking soda in a large bowl.
- Stir in the undrained pineapple and eggs into the dry ingredients until well combined; the cake batter will be slightly lumpy.
- Pour batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean when inserted into the cake.
Icing
- Melt the stick of butter in a medium-sized saucepan over medium-high heat on the stovetop while the cake bakes.
- Stir in milk and sugar and bring to a low gentle boil.
- Lower the heat to medium, add coconut flakes, and cook for 10 minutes, stirring often.
- Turn off the heat.
- Stir in the chopped pecans.
- Pour and spread the icing over the hot cake when it comes out of the oven.
- Serve warm or at room temperature.
Notes
- Do not overcook the icing.
- If the icing is too thick, thin it by stirring a small amount of milk.
- Keep the ingredients in your kitchen to make this cake possible anytime.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sweets
- Method: Baking
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LISA ATKINS says
Gof to try this, friend@
Louisiana Woman says
You will like how easy it is and all of the compliments you’ll get!
Christina Miranda says
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.
Louisiana Woman says
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!
ted wattron says
I don't see the dimensions for the baking dish. Should I use a 9x13 baking dish for the 1x scale? Thanks.
Louisiana Woman says
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.
Ann Gooch says
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 ?
Louisiana Woman says
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!!!