Cajun Cake
Blue Ribbon Recipe
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
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CAKE
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2 cflour
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1 1/2 csugar
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2egg
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2 tspbaking soda
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2 can(s)(small) crushed pineapple with juice (16 oz. total)
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ICING
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1/2 ccan milk (evaporated)
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1/4 lbbutter, melted
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3/4 csugar
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1 pkgcoconut (14 oz.)
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1/2 cchopped pecans
How to Make Cajun Cake
- Mix all cake ingredients well.
- Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
- Bake for 30 min. at 350.
- In a saucepan cook milk, butter, and sugar.
- Cook until thick stirring often about 15 min.
- Add coconut and pecans.
- Spread over warm cake. Cut in squares.
