Old-Fashioned Cajun Cake
The true beginnings of Cajun Cake aren’t entirely documented, but its appeal is undeniable—it’s a dessert that’s stood the test of time. With roots in Louisiana home cooking, this cake stays incredibly moist thanks to crushed pineapple and is topped with a rich, buttery icing packed with coconut and pecans. Every bite offers a perfect balance of sweetness, texture, and comfort.
Old-Fashioned Cajun Cake
📝 Ingredients
Cake
- All-purpose flour – 3 cups
- Granulated sugar – 1½ cups
- Baking soda – 2 teaspoons
- Salt – ¼ teaspoon
- Crushed pineapple (with juice) – 1 can (20 oz)
- Eggs (beaten) – 2
Icing
- Butter – ½ cup (1 stick)
- Light brown sugar – ¾ cup
- Evaporated milk – 1 cup
- Sweetened shredded coconut – 1½ cups
- Chopped pecans – 1 cup
- Vanilla extract – 1 teaspoon
- Salt – ¼ teaspoon
👩🍳 Preparation
Preheat the Oven
Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
Mix the Batter
In a large bowl, combine the flour, sugar, baking soda, and salt. Add the crushed pineapple (including the juice) and the beaten eggs. Stir until everything is well blended.
Bake the Cake
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Make the Icing
In a saucepan, mix together the butter, brown sugar, and evaporated milk. Bring to a boil while stirring continuously, and let it cook for about 2 minutes.
Finish the Icing
Remove from heat and stir in the coconut and pecans. Add the vanilla extract and salt, mixing well.
Assemble
Spread the warm icing evenly over the freshly baked cake.
Cool and Serve
Let the cake rest for at least 30 minutes before cutting into squares and serving.
