cajun cake

★★★★★ 9
a recipe by
Betty Campisi
Kaplan, LA

Family favorite for weekend get together.

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.

— The Test Kitchen @kitchencrew
★★★★★ 9
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For cajun cake

  • CAKE
  • 2 c
    flour
  • 1 1/2 c
    sugar
  • 2
    egg
  • 2 tsp
    baking soda
  • 2 can
    (small) crushed pineapple with juice (16 oz. total)
  • ICING
  • 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

How To Make cajun cake

  • Cake batter.
    1
    Mix all cake ingredients well.
  • Cake batter being poured into a clear baking dish.
    2
    Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
  • Clear cake pan in an oven.
    3
    Bake for 30 min. at 350.
  • Milk, butter, and sugar in a saucepan.
    4
    In a saucepan cook milk, butter, and sugar.
  • Sauce coating a wooden spoon.
    5
    Cook until thick stirring often about 15 min.
  • Coconut and nuts in a saucepan.
    6
    Add coconut and pecans.
  • Coconut and nut frosting spread over cake.
    7
    Spread over warm cake. Cut in squares.
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