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Cajun Cake
Filled with crushed pineapple and topped with coconut and pecans, Cajun Cake is deliciously sweet and super simple to make.
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Cajun Cake is a cake like no other! This cake is packed with pineapple flavor and is super simple to make.
MORE RECIPES: Chocolate Dump Cake | Honey Bun Cake | Coffee Cake
The name Cajun Cake will probably make you think of shrimp and crawfish, but rest assured, this cake is deliciously sweet with no hidden surprises. It’s called Cajun Cake because it was first made in Cajun country and has since been a long-standing tradition in the area.
You’re going to love this one-of-a-kind cake. Cajun Cake is a simple cake, filled with crushed pineapple and topped with coconut and pecans. It’s absolutely perfect for a neighborhood potluck, a book club meeting, or even to go with your morning coffee.
One thing this cake isn’t missing is flavor. It’s incredibly gooey. The glaze topping soaks into the cake to give it a moist, rich flavor that you’ll be wanting more of.
Cajun Cake Ingredients
- Flour - all-purpose flour
- Sugar - granulated sugar
- Baking soda
- Salt
- Pineapple - crushed pineapple in natural pineapple juice, undrained
- Eggs - large eggs
- Vanilla - pure vanilla extract
- Evaporated milk
- Butter - sweet cream butter, salted
- Coconut flakes - sweetened coconut flakes
- Pecans - chopped pecans
When making Cajun Cake, make sure that you do not drain the pineapple juice from the canned pineapple. You want to add the juice to the mixture. The pineapple juice adds to the moist, rich texture of the cake.
While a traditional Cajun Cake calls for pecans, feel free to substitute those with your favorite chopped nut. Walnuts would make an excellent substitution.
One of the most crucial aspects of this cake is the glaze. Make sure to pour the glaze on top while it is still warm. This gives it plenty of time to soak into the cake while the cake cools.
How to Make Cajun Cake
Cake
FIRST STEP: Preheat the oven to 350°F. Generously spray a 9x13-inch baking dish with nonstick spray. Set it aside.
SECOND STEP: Add the flour, granulated sugar, baking soda, and salt to a large mixing bowl. Whisk to combine the dry ingredients.
THIRD STEP: Add the undrained pineapple, beaten eggs, and vanilla. Stir for 1 to 1½ minutes, or until all the ingredients are completely incorporated.
FOURTH STEP: Pour the cake batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. While the cake is baking, begin making the glaze.
Glaze
FIFTH STEP: Using a 3 to 4-quart saucepan over medium-high heat, add the sugar, evaporated milk, butter, and vanilla extract, stirring often. Heat until the mixture reaches a low gentle boil, usually about 6 to 8 minutes.
SIXTH STEP: Lower the heat to medium. Add in the chopped pecans and coconut flakes. Continue cooking for another 3 to 4 minutes until the mixture starts to thicken. Remove from the heat.
SEVENTH STEP: Once the cake has finished baking, pour the glaze over the cake, spreading the coconut and pecans evenly. Allow the cake to completely cool before slicing into fifteen 2½-inch x 3-inch slices and serving.
Is the cake spicy?
Nope! Don't let the name scare you. While the name cajun is often associated with spicy dishes, this old fashioned cajun cake is not spicy at all! It originated in the south, where there is plenty of cajun cooking, which is how it got this name.
Can I use fresh pineapple?
We recommend using canned pineapple since it’s already cut into the perfect size. And you’ll be using the juice from the can as well. If you do want to use fresh pineapple, break it down in a food processor and use canned pineapple juice for the filling.
Can I freeze Cajun cake?
This cake can be kept in the freezer for up to two months in an airtight container.
How to Store Cajun Cake
IN THE FRIDGE: Cajun Cake does not need to be refrigerated. Instead, store any leftovers in an airtight container at room temperature for up to 3 days,
IN THE FREEZER: Cajun Cake can be stored in the freezer for up to 2 months. Make sure to allow the cake to thaw in the fridge before serving.
Cajun Cake
Filled with crushed pineapple and topped with coconut and pecans, Cajun Cake is deliciously sweet and super simple to make.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cake
- 2¼ cups all-purpose flour (spooned and leveled)
- 1⅔ cups granulated sugar
- 2¼ teaspoons baking soda
- ½ teaspoon salt
- 20 ounces crushed pineapple in natural pineapple juice (undrained)
- 2 large eggs (at room temperature and beaten)
- ½ teaspoon pure vanilla extract
Glaze
- 1 cup granulated sugar
- ¾ cup evaporated milk
- ½ cup sweet cream butter (salted)
- 1½ teaspoons pure vanilla extract
- 1½ cups coconut flakes (sweetened)
- 1¼ cups chopped pecans
DIRECTIONS
Cake
- Preheat the oven to 350°F. Generously spray a 9x13-inch baking dish with nonstick spray. Set it aside.
- Add the flour, granulated sugar, baking soda, and salt to a large mixing bowl. Whisk to combine the dry ingredients.
- Add the undrained pineapple, beaten eggs, and vanilla. Stir for 1 to 1½ minutes, or until all the ingredients are completely incorporated.
- Pour the cake batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted comes away clean. While the cake is baking, begin making the glaze.
Glaze
- Using a 3 to 4-quart saucepan over medium-high heat, add the sugar, evaporated milk, butter, and vanilla extract, stirring often. Heat until the mixture reaches a low gentle boil, usually about 6 to 8 minutes.
- Lower the heat to medium. Add in the chopped pecans and coconut flakes. Continue cooking for another 3 to 4 minutes until the mixture starts to thicken. Remove from the heat.
- Once the cake has finished baking, pour the glaze over the cake, spreading the coconut and pecans evenly. Allow the cake to completely cool before slicing into fifteen 2½-inch x 3-inch slices and serving.
Nutrition
Calories: 428kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 317mg | Potassium: 201mg | Fiber: 3g | Sugar: 43g | Vitamin A: 275IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
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