Old-Fashioned Cajun Cake
The exact origins of Cajun Cake may be a bit unclear, but one thing is certain—it’s incredibly delicious. Rooted in Louisiana kitchens, this simple dessert stays perfectly moist thanks to crushed pineapple and is finished with a rich, sticky icing filled with coconut and pecans. Each bite delivers a mix of flavors and textures that feels both comforting and indulgent.
Old-Fashioned Cajun Cake
Ingredients
Cake | Amount
All-purpose flour | 3 cups
Granulated sugar | 1 ½ cups
Baking soda | 2 teaspoons
Salt | ¼ teaspoon
Crushed pineapple (undrained) | 1 can (20 oz)
Eggs (beaten) | 2
Icing | Amount
Butter | ½ cup (1 stick)
Light brown sugar | ¾ cup
Evaporated milk | 1 cup
Sweetened shredded coconut | 1 ½ cups
Chopped pecans | 1 cup
Vanilla extract | 1 teaspoon
Salt | ¼ teaspoon
Preparation
Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray.
Make the batter: In a large bowl, whisk together flour, sugar, baking soda, and salt. Stir in the crushed pineapple (with its juice) and eggs until fully combined.
Bake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the icing: In a saucepan, combine butter, brown sugar, and evaporated milk. Bring to a boil, stirring constantly, and cook for 2 minutes.
Finish the icing: Stir in coconut and pecans, then remove from heat. Add vanilla and salt.
Top the cake: Pour the icing over the warm cake and spread evenly.
Cool & serve: Allow to rest for at least 30 minutes before slicing and serving. Enjoy!
✨ Tip: Pouring the icing over the warm cake allows it to soak in, creating a rich, gooey layer that makes this dessert especially memorable.
