Cajun Cake
Blue Ribbon Recipe
Notes from the Test Kitchen:
Yum! This is a warm, gooey, old-fashioned cake everyone will love. Betty comes from the heart of Cajun country where I bet this cake is found on every potluck dessert table. The cake itself is easy to make, spongy, and has bits of pineapple in every bite. The icing is thick, sugary and full of coconut and pecans. It's a tad time consuming, but pure yumminess! When it cools, it becomes harder and tastes almost like a praline.
Yum! This is a warm, gooey, old-fashioned cake everyone will love. Betty comes from the heart of Cajun country where I bet this cake is found on every potluck dessert table. The cake itself is easy to make, spongy, and has bits of pineapple in every bite. The icing is thick, sugary and full of coconut and pecans. It's a tad time consuming, but pure yumminess! When it cools, it becomes harder and tastes almost like a praline.
Ingredients
- 2 c
- flour
- 1 1/2 c
- sugar
- 2
- egg
- 2 tsp
- baking soda
- 2 can(s)
- (small) crushed pineapple with juice (16 oz. total)
- 1/2 c
- can milk (evaporated)
- 1/4 lb
- butter, melted
- 3/4 c
- sugar
- 1 pkg
- coconut (14 oz.)
- 1/2 c
- chopped pecans
CAKE
ICING
How to Make Cajun Cake
- 1Mix all cake ingredients well.
- 2Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
- 3Bake for 30 min. at 350.
- 4In a saucepan cook milk, butter, and sugar.
- 5Cook until thick stirring often about 15 min.
- 6Add coconut and pecans.
- 7Spread over warm cake. Cut in squares.
