Old-Fashioned Cajun Cake Recipe

If you’ve ever wanted to try a dessert that feels like a cozy hug from the South, then you’re going to love this Old-Fashioned Cajun Cake Recipe. It’s one of those cakes that brings people together, rich with coconut, pecans, and that wonderful tang of pineapple that keeps things moist and lively. Whenever I pull this out at family gatherings or potlucks, it’s like everyone suddenly becomes a Cajun at heart, digging in with delight.

What makes this Old-Fashioned Cajun Cake Recipe truly special is how it balances sweet and slightly nutty flavors with a luscious, buttery coconut-pecan icing that you’ll want to spoon off the plate. It’s the kind of cake that works well for a casual afternoon coffee, holiday celebrations, or just a little indulgence when you need comfort food with a twist. I’m excited to share not just the recipe but all the handy tips I’ve picked up that’ll help you nail this every single time.

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Ingredients & Why They Work

This Old-Fashioned Cajun Cake Recipe comes together with basic ingredients that each play an important role in creating that classic Southern flavor and texture. I always recommend using fresh eggs and good-quality evaporated milk for the best results.

• All-purpose flour: The backbone of the cake, giving it structure while keeping it tender.
• Granulated sugar: Adds sweetness and helps achieve that golden crumb.
• Baking soda: Essential for a light, airy texture and helps the cake rise.
• Salt: Enhances all the flavors and balances sweetness.
• Crushed pineapple (undrained): Moisturizes the cake with natural juices and adds a subtle fruity tang.
• Eggs: Bind the ingredients and add richness.
• Butter (for icing): Provides a creamy base with rich flavor.
• Light brown sugar: Brings deep caramel notes to the icing.
• Evaporated milk: Intensifies richness without watering down the icing.
• Sweetened shredded coconut: Adds texture, sweetness, and tropical flair.
• Chopped pecans: For that nutty crunch that pairs perfectly with coconut.
• Vanilla extract: Rounds out flavors with a warm, inviting aroma.

Tweak to Your Taste

I love that this Old-Fashioned Cajun Cake Recipe is a great canvas for little tweaks to suit your mood or what you have on hand. Whether you want it a bit sweeter or with an extra coconut punch, feel free to personalize it — that’s part of the fun!

• Add a twist with spices: I sometimes sprinkle in a pinch of cinnamon or nutmeg to deepen the flavor profile, especially when making this for a fall gathering.
• Make it nut-free: If pecans aren’t your thing or you have allergies, swapping toasted almonds or leaving nuts out entirely still results in a delicious cake.
• For extra tropical vibes: Stir in some crushed pineapple bits into the icing for bursts of juicy sweetness on top.
• Adjust sweetness: Use less brown sugar in the icing if you prefer a more balanced, less sweet topping.

Step-by-Step: How I Make Old-Fashioned Cajun Cake Recipe

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 350°F and thoroughly grease a 9×13-inch baking pan with either butter or nonstick spray. I find that butter gives the best flavor here, and don’t forget the corners so the cake releases easily once baked!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined. I like to mix these dry ingredients well to avoid any clumps and ensure the baking soda is distributed evenly for a perfect rise.

Step 3: Add Pineapple and Eggs

Next, pour in the entire can of crushed pineapple with its juice along with the beaten eggs. Stir everything gently but thoroughly until you get a smooth, well-blended batter. Be careful not to overmix, or the cake might turn out dense.

Step 4: Bake the Cake

Pour the batter into your prepared pan and pop it into the oven. Bake for about 30 to 35 minutes, but start checking around 28 minutes by inserting a toothpick in the center — when it comes out clean, the cake is ready! Make sure not to overbake to keep it moist.

Step 5: Prepare the Icing

While the cake bakes, it’s time to make the decadent icing. In a medium saucepan, melt the butter over medium heat, then add brown sugar and evaporated milk. Bring this mixture to a rolling boil and cook, stirring constantly, for 2 minutes – this step is important to thicken the icing just right.

Remove from heat and immediately stir in the shredded coconut, chopped pecans, vanilla extract, and salt. The warm mixture smells heavenly—it’s my favorite part!

Step 6: Pour the Icing & Cool

As soon as the cake is out of the oven and still warm, pour the icing evenly over the top. Use a spatula to gently spread it out if necessary. Let the cake cool for at least 30 minutes so the icing sets beautifully before slicing. Resist the urge to dig in too soon—I promise it’s worth the wait!

How to Serve Old-Fashioned Cajun Cake Recipe

Garnishes

I usually keep garnishes simple—some extra toasted pecans sprinkled on top add a nice crunch and pop of color, plus a little extra shredded coconut if I’m feeling fancy. Fresh mint leaves or a light dusting of powdered sugar also add a lovely touch if you want to dress it up a bit.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness. I’ve also served it alongside a cup of bold coffee or black tea, which cuts through the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve served this Old-Fashioned Cajun Cake Recipe layered in a trifle dish, alternating cake chunks with whipped cream and fresh berries for a stunning presentation. Another fun idea is to cut it into petite squares and serve on a platter with little forks for easy party bites.

Make Ahead and Storage

Storing Leftovers

Leftover Cajun cake keeps well covered at room temperature for up to two days, but I prefer storing it in the fridge if I plan to keep it longer. Wrap it tightly with plastic wrap or keep it in an airtight container — this preserves the moisture and the icing texture beautifully.

Freezing

If you want to freeze this cake, slice it first and wrap individual pieces in plastic wrap and then in foil to prevent freezer burn. From my experience, freezing slightly changes the icing texture but keeps the cake moist and tasty for up to 3 months.

Reheating

To enjoy leftovers warm, I pop a slice in the microwave for about 15-20 seconds — just enough to soften the icing without melting it completely. This little trick revives the cake’s richness and makes it taste fresh, just like the first bite.

FAQs

Final Thoughts

This Old-Fashioned Cajun Cake Recipe holds a special place in my heart because it reminds me of Sundays spent with family, sharing simple yet soulful food. I hope when you make it, you feel that same warmth and joy. It’s one of those classics I always come back to—it’s easy to make, packed with flavor, and sure to become a favorite in your home, just like it did in mine. So go ahead, bake this cake and enjoy a little bit of Southern magic on your plate.

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