I’m so excited to bring you this luscious cake recipe known as the 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!
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.
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.
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.
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.
Just start with melted butter, a can of evaporated milk, and some sugar.
Doesn’t this sound good already?
Let it come to a boil then add a cup of coconut and cook for 10 minutes.
Throw in a cup of chopped pecans and stir it up.
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.Print
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.
2 cups all-purpose flour
1-1/2 cup sugar
2 teaspoons baking soda
1-15 ounce can crushed pineapple, with juice
1/2 cup butter
1 – 12 ounce can Evaporate milk
3/4 cup sugar 1 cup coconut, unsweetened and flaked
1 cup pecans, chopped
Preheat oven to 350 degrees. Grease a 9×13 or smaller rectangle baking dish.
Mix together flour, sugar, and baking soda in a mixing bowl.
Stir in pineapple and eggs until all ingredients are mixed together.
The batter will be a little lumpy.
Pour batter into the prepared baking dish and bake for 30 minutes.
While cake is baking melt butter in a medium-size saucepan over medium heat on stove-top.
Stir in milk and sugar and bring to a boil.
Lower the heat a bit and add coconut and cook for 10 minutes stirring often.
Stir in pecans and pour icing over cake as soon as it comes out of the oven.
Serve warm or at room temperature.
- Category: Sweets
- Method: Baking
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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“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