Old-Fashioned Cajun Cake Recipe

If you’re looking to bake something that wraps you in warm, nostalgic flavors with a little Southern charm, you’re going to love this Old-Fashioned Cajun Cake Recipe. It’s that perfect mix of sweet and tropical thanks to the crushed pineapple, with a rich, nutty coconut-pecan topping that’s pure indulgence. I always reach for this recipe when I want to impress guests without fussing over something complicated.

What makes this Old-Fashioned Cajun Cake Recipe stand out is its old-school comfort with a Cajun twist—a little bit of everything that feels like a hug on a plate. Whether it’s for a holiday gathering, a potluck, or just because you want to treat yourself, this cake is incredibly satisfying and reliably delicious. Trust me, you’ll want to keep this recipe handy for when you crave something sweet with character.

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Ingredients & Why They Work

This Old-Fashioned Cajun Cake Recipe thrives on ingredients that complement each other perfectly. The natural sweetness from pineapple balances the sugar, while the coconut-pecan topping adds both crunch and richness—everything you want from a down-home dessert.

• All-purpose flour: The base that gives the cake structure without overpowering the other flavors.
• Granulated sugar: Adds sweetness and helps create a nice tender crumb.
• Baking soda: Works as a leavening agent to give the cake a light rise.
• Salt: Just a pinch balances the sweetness and enhances flavor.
• Crushed pineapple (undrained): Adds moisture, tanginess, and natural sweetness all in one, making the cake irresistibly moist.
• Eggs: Help bind everything together and add richness.
• Butter (for icing): Creates a smooth, luscious texture in the topping.
• Light brown sugar: Brings a bit of molasses depth to the icing’s sweetness.
• Evaporated milk: Gives the icing a creamy consistency without being too heavy.
• Sweetened shredded coconut: Adds chewiness and flavor to the topping—you’ll want toasting it lightly for extra aroma if you’re feeling fancy.
• Chopped pecans: Provide crunch and a buttery nuttiness that’s essential for that classic Cajun cake finish.
• Vanilla extract: Gives a warm undertone that pulls all the flavors together gently.
• Salt (in icing): Enhances flavor and balances out the sweetness.

Make It Your Way

One of my favorite things about the Old-Fashioned Cajun Cake Recipe is how easy it is to customize. Whether you want to dial up the nuts, make it gluten-free, or tweak the topping, this cake responds well to little personal touches that make it your own.

• Variation: I’ve swapped pecans for walnuts once when I ran out, and while pecans are classic, the walnuts gave a nice earthy flavor that I actually liked more!
• Dietary modification: You can easily turn this cake gluten-free by using your favorite gluten-free all-purpose flour blend; just check that your baking soda and other ingredients are GF too.
• Seasonal twist: Adding a teaspoon of cinnamon or nutmeg to the batter gives it a wonderfully warm feel if you’re baking around the holidays.

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

Step 1: Prepping Your Pan and Oven

First things first — preheat your oven to 350°F (175°C). While it warms up, grease your 9×13-inch pan well with butter or nonstick spray to prevent sticking. A well-oiled pan ensures your cake slides right out—no battles with stuck edges here.

Step 2: Mixing the Batter

In a large bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined. Then stir in your crushed pineapple with its juice and the beaten eggs. Mix until everything is just blended — overmixing can make the cake dense, so keep it gentle. The batter should be nice and moist thanks to that pineapple juice.

Step 3: Baking the Cake

Pour the batter into your prepared pan and spread it evenly. Pop it into your preheated oven and bake for 30 to 35 minutes. Check by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs. Avoid opening the oven door too often to keep the bake steady.

Step 4: Making the Icing

While the cake bakes, start your icing. Combine butter, brown sugar, and evaporated milk in a medium saucepan over medium heat. Bring to a boil, stirring constantly, and cook for 2 minutes to lightly thicken it. Then remove from heat and stir in the coconut and pecans, followed by vanilla and salt. This topping is the magic that sets this cake apart.

Step 5: Topping the Cake

As soon as you take the cake out of the oven, spread that luscious icing all over the warm surface using a rubber spatula. The topping will soak in a bit and get beautifully gooey. Let the cake cool for at least 30 minutes before slicing so the topping sets nicely without sliding off.

How to Serve Old-Fashioned Cajun Cake Recipe

Garnishes

I usually keep it simple and let the cake shine, but if I’m feeling festive, I sprinkle a few extra toasted pecans or unsweetened shredded coconut on top. A dollop of whipped cream or a scoop of vanilla ice cream alongside makes this cake even more special—trust me, it’s the perfect contrast to the rich topping.

Side Dishes

This cake is a dessert superstar on its own, but I’ve served it with café au lait or a fresh fruit salad when hosting brunch. It also pairs wonderfully with strong coffee or iced tea after a hearty Cajun dinner.

Creative Ways to Present

For a party, I’ve cut the cake into small bite-sized squares and arranged them on a pretty tray, with little paper liners like cupcakes—gets people excited to grab one! Another time, I layered it with whipped cream and fresh pineapple chunks for a trifle-inspired dessert twist that wowed my guests.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the fridge for up to 4 days. The cake holds up beautifully and tastes even better after the flavors have melded overnight. Just make sure to cover it well to keep the topping from drying out.

Freezing

If you want to freeze the cake, I recommend slicing it first and wrapping individual pieces tightly with plastic wrap and foil. This makes it easier to thaw single servings without soggy icing. Freeze for up to 3 months for best quality.

Reheating

To reheat, I pop a slice in the microwave for 15-20 seconds — just long enough to take the chill off but not so long the topping melts away. You could also warm it briefly in a low oven wrapped in foil to preserve moisture.

FAQs

Final Thoughts

I have to say, this Old-Fashioned Cajun Cake Recipe holds a special place in my recipe box—and heart! It’s the kind of cake that reminds me of casual family gatherings where everyone asks for seconds (or thirds). Its simplicity paired with that irresistible coconut and pecan topping means it’s always a hit. I’m excited for you to try it, and I think once you do, you’ll keep coming back to this sweet slice of Cajun comfort too.

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