Description
This Old-Fashioned Cajun Cake is a moist, flavorful dessert featuring a pineapple-infused cake topped with a rich coconut-pecan caramel icing. Perfect for gatherings and sure to delight with its combination of sweet and nutty flavors.
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 and Prepare Pan: Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter or nonstick spray to ensure the cake does not stick.
- 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 crushed pineapple along with its juice and beaten eggs. Mix until the batter is well blended and smooth.
- Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the Icing: While the cake is baking, combine butter, light brown sugar, and evaporated milk in a medium saucepan. Bring to a boil over medium heat, stirring constantly, and cook for 2 minutes to create a thick caramel base.
- Add Nuts and Coconut: Remove the saucepan from heat and stir in the shredded coconut and chopped pecans evenly into the caramel mixture.
- Finish the Icing: Stir in vanilla extract and salt to enhance the flavor of the icing.
- Ice the Cake: Pour the warm icing evenly over the baked cake and use a rubber spatula to spread it out if needed.
- Cool and Serve: Allow the cake to cool for at least 30 minutes to set the icing before slicing. Serve and enjoy your classic Cajun treat!
Notes
- Ensure the pineapple is not drained to keep the cake moist and flavorful.
- Use sweetened shredded coconut for the icing to achieve a rich texture and taste.
- Allow the cake to cool adequately before cutting to prevent the icing from sliding off.
- To make slicing easier, use a sharp knife dipped in hot water and wiped dry between cuts.
- For a nut-free version, omit the pecans and increase coconut slightly for texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
