Cajun Cake

 

Cajun cake is an easy southern cake recipe that is bursting with bites of juicy pineapple and is topped with a warm caramel-like coconut and pecan glaze.
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Table of Contents
  1. Cajun Cake Ingredients
  2. Substitutions and Additions
  3. How to Make Cajun Cake
  4. How to Serve Cajun Cake
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Cajun cake is an easy cake recipe filled with crushed pineapple and topped with a warm coconut and pecan glaze. This old-fashioned southern favorite is moist, gooey, and crunchy, the perfect combination of flavors and textures. 

If you love southern cake recipes then you’ll also want to make Tornado Cake, Hummingbird Cake, and Texas Sheet Cake

Cajun Cake Ingredients

You will need:

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

Substitutions and Additions

NUTS: You can substitute other chopped nuts for the pecans in this delicious cake, but we do find that the pecans go so perfectly with the coconut. 

PINEAPPLE: You can substitute crushed pineapple in heavy syrup for the crushed pineapple in juice if that is all you have on hand. You will need to add an extra large egg to compensate for the lack of juice. 

SPICE: You can add a ½ teaspoon of ground cinnamon or even ground nutmeg for a hint of spice in this crushed pineapple cake.

How to Make Cajun Cake

Cake 

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick spray. Set it aside.

STEP TWO: Add the flour, granulated sugar, baking soda, and salt to a large mixing bowl. Whisk to combine the dry ingredients.

STEP THREE: Add the undrained pineapple, beaten eggs, and vanilla. Stir for 1 to 1½ minutes, or until all the ingredients are completely incorporated.

PRO TIP: Make sure to add the pineapple juice along with the pineapple. This will add to the moist texture of the cake.

STEP FOUR: 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.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Glaze

STEP FIVE: 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.

STEP SIX: 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.

STEP SEVEN: 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.

PRO TIP: Make sure to pour the glaze over top of the cake while it is still warm to allow it plenty of time to soak in while the cake cools.

How to Serve Cajun Cake

The combination of pineapple and coconut makes this yummy cake a great choice to serve at family gatherings, a potluck, a book club meeting, a party, or even with your morning coffee. Enjoy a slice with a homemade hot chocolate or pumpkin spice latte.

Storage

IN THE FRIDGE: Store any leftovers of this moist pineapple cake in an airtight container at room temperature for up to 3 days.  

IN THE FREEZER: You can freeze the baked cake for up to 2 months. Allow the cake to thaw in the refrigerator overnight before serving.

Cajun cake is bursting with bites of juicy pineapple and is topped with a warm caramel-like glaze that has plenty of coconut and pecans for added crunch. The glaze soaks into the cake making it moist and decadent. Cajun cake is so easy to make you can even whip it up on a weekday and enjoy it after pretty much any meal. With its fantastic fruity aroma, you won’t be able to wait to take a bite. 

FREQUENTLY ASKED QUESTIONS

Can I use fresh pineapple for this cake? 

For this recipe, we recommend sticking to canned pineapple as it has just the right amount of juice and perfectly-sized pieces of pineapple for this cake.

Is the cake spicy? 

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 freeze this cake? 

This cake can be kept in the freezer for up to two months in an airtight container.

MORE RECIPES YOU’LL LOVE

Cajun Cake

Cajun cake is an easy southern cake recipe that is bursting with bites of juicy pineapple and is topped with a warm caramel-like coconut and pecan glaze.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 15

Ingredients
  

Cake

  • cups all-purpose flour spooned and leveled
  • 1⅔ cups granulated sugar
  • 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
  • teaspoons pure vanilla extract
  • cups coconut flakes sweetened
  • cups chopped pecans

Instructions
 

Cake

  • Preheat the oven to 350°F. Generously spray a 9×13-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.

Notes

Make sure to add the pineapple juice along with the pineapple. This will add to the moist texture of the cake.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Make sure to pour the glaze over top of the cake while it is still warm to allow it plenty of time to soak in while the cake cools.

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