Cajun Cake
Transport your taste buds straight to the South with this irresistibly moist and flavorful Cajun Cake! Bursting with vibrant tropical notes of crushed pineapple and topped with a luscious coconut-pecan glaze, this easy-to-make dessert strikes the perfect balance between sweet and tangy. Made from pantry staples and requiring no fancy equipment, it's a foolproof recipe that comes together with just 15 minutes of prep. Perfect for gatherings or weeknight indulgence, this Southern classic delivers rich, buttery flavors and nutty crunch in every bite. Serve it as-is or pair it with a dollop of whipped cream for the ultimate comfort food experience. Your guests will be asking for seconds (and the recipe)!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 20 oz can crushed pineapple (with juice)
- 1 stick butter
- 0.5 cups evaporated milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Mix until evenly distributed.
Add the eggs and the entire can of crushed pineapple (including the juice) to the dry ingredients. Stir until well combined and smooth. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a saucepan over medium heat, melt the stick of butter.
Add the evaporated milk and granulated sugar to the melted butter. Stir continuously until the mixture begins to boil.
Reduce the heat and let the glaze simmer for about 5 minutes, stirring occasionally.
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Once the cake is finished baking, remove it from the oven and let it cool slightly, about 10 minutes.
Pour the warm coconut-pecan glaze evenly over the cake. Spread it gently with a spatula to ensure even coverage.
Allow the cake to cool completely at room temperature before slicing and serving. Enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 40.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
