Description
This Old-Fashioned Cajun Cake is a moist and flavorful dessert made with crushed pineapple, a tender crumb of all-purpose flour and sugar, baked to perfection and topped with a rich, gooey coconut-pecan icing. It’s a nostalgic Southern treat ideal for gatherings and celebrations.
Ingredients
Scale
For the cake:
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 (20 oz) can crushed pineapple, undrained
- 2 eggs, beaten
For the icing:
- 1/2 cup (1 stick) butter
- 3/4 cup light brown sugar
- 1 cup evaporated milk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F and grease a 9×13-inch baking pan using butter or nonstick spray to prevent the cake from sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
- Add wet ingredients: Stir in the undrained crushed pineapple and the beaten eggs, mixing until the batter is well blended and smooth.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the icing: While the cake bakes, combine butter, light brown sugar, and evaporated milk in a medium saucepan. Bring the mixture to a boil over medium heat while stirring constantly, then cook for 2 full minutes.
- Add coconut and nuts: Remove the saucepan from heat and stir in shredded coconut and chopped pecans until evenly distributed.
- Flavor the icing: Stir in vanilla extract and salt to finish the icing.
- Spread icing on warm cake: Pour the warm icing over the hot cake, spreading it out evenly with a rubber spatula to cover the surface completely.
- Cool and serve: Let the cake cool for at least 30 minutes to allow the icing to set before slicing and serving. Enjoy your delightful Old-Fashioned Cajun Cake!
Notes
- Make sure to use undrained crushed pineapple for moisture and flavor in the cake.
- Toasting the pecans lightly before adding them to the icing can enhance their flavor.
- If you prefer a less sweet topping, reduce the brown sugar in the icing slightly.
- The cake is best enjoyed the same day but can be refrigerated and reheated gently.
- Use a spatula to spread the icing evenly while the cake and icing are still warm for best absorption.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
