A piece of Cajun Cake on a purple plate and a bite-sized piece on a fork.

Cajun Cake Recipe

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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
  • 1-1/2 cup sugar
  • 2 teaspoons baking soda
  • 1-15 ounces can of crushed pineapple, with juice
  • 2 egg

The Icing

  • 1/2 cup butter
  • 1 – 12 ounces can of Evaporate milk
  • 3/4 cup sugar 1 cup coconut, unsweetened and flaked
  • 1 cup pecans, chopped
Pineapple, pecans, coconut and other ingredients for a cake on a silver tray.

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.

A can of pineapple poured into a bowl of ingredients on a stand mixer.

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.

Batter spooned into a glass baking pan.

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.

Cajun Cake

Start with melted butter, a can of evaporated milk, and sugar. Doesn’t this sound good already?

Cajun Cake

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

Cajun Cake

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.

Cajun Cake
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.

More Recipes From Louisiana Woman!
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A piece of Cajun Cake on a purple plate and a bite-sized piece on a fork.

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




  • 2 cups all-purpose flour
  • 1.5 cup sugar
  • 2 teaspoons baking soda
  • 115 ounces can of crushed pineapple, with juice
  • 2 eggs


  • .5 cup salted butter
  • 1  12-ounce can of evaporated milk
  • .75 cup sugar
  • 1 cup coconut, unsweetened and flaked
  • 1 cup pecans, chopped



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


  1. Melt butter in a medium-sized saucepan over medium heat on the stovetop while baking the cake.
  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. Turn off the heat.
  5. Stir in the pecans.
  6. Pour and spread the icing over the cake as soon as it comes out of the oven.
  7. Serve warm or at room temperature.


  • Do not overcook the icing.
  • If the icing is overcooked and too thick, thin it out by stirring in a small amount of milk.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Sweets
  • Method: Baking
A piece of cake on a lavender plate with a silver fork full of cake.

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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

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  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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