Old-Fashioned Cajun Cake – An EASY cake recipe filled with crushed pineapple and topped with a warm coconut pecan glaze.
When I show up at my mom’s, quite often she has a dessert baked. I’ll admit that I get the best ideas from her. One-Pot Cabbage Casserole is a reader favorite, and I owe that one to her. Well, this Old-Fashioned Cajun Cake is no exception! I went over there one day and got to sample this cake. I immediately asked for the recipe, so I could share it with you guys.
Now I’ll be the first to admit that I was a little perplexed by the name Cajun Cake. I mean it has pineapple and coconut. Shouldn’t it be Hawaiian Cake?? I’m not exactly sure why or how it gots its name, but the name alone sparked my interest.
Maybe it’s the old-fashioned icing on there that makes it a Southern cake. Because after all, this icing is so darn good! You pour it on the warm cake and let it kind of soak in there a little. It’ll make your soul happy. Make sure your people have some milk to go with it too! Because warm cake with cold milk is totally comfort food.
And one other note, this cake has no oil! So it leaves more room for the calories on the icing! Ha!
Notes about this Old-Fashioned Cajun Cake:
- Mix your dry ingredients in a large bowl first. Then add the crushed pineapple (do not drain) and eggs.
- Bake this cake in a 13 x 9 dish.
- Start the icing once you remove the cake from oven.
- Icing will not be too thick. It is more of a glaze. Pour it onto the warm cake.
Old-Fashioned Cajun Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking soda
- 1 15 oz. can crushed pineapple in juice, undrained
- 2 eggs
Icing:
- 1 stick (8 tbsp) butter
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 tsp vanilla
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350.
- In a large bowl, stir flour, 1 1/2 cups sugar, and baking soda.
- Add pineapple and eggs and stir well to combine.
- Bake for 30-35 minutes.
- Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil. Stir often.
- Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes.
- Pour over warm cake. Allow cake to cool for about 30 minutes to an hour before serving.
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I love to make (and of course eat) cakes and here is one that I have never heard of! One look at your incredible photos is prompting me to drop everything and make a run to the grocery store to pick whatever ingredients I’m lacking. A gorgeous job here!
Thanks for visiting Dan!
This sounds perfect!
What a combo! I’ve never had it, but it sounds like it’s delish!
I’m so intrigued – I’ve never heard of this cake but I love all the ingredients!
OMG! This is soooo good. And. no hard to make. Only draw back is I thing every calorie in this thing has settled in my waistline! But so worth it! I’m putting this one in the family Recipe Book I making for my grand daughters & daughter-in-laws.
Hi Lindy! So glad you loved it! Thanks for visiting!
Made this cake for a pot luck and everyone raved about it. This one is a keeper
So glad to hear that Sheila! Thanks for visiting!!
Jaren,
This was a hit!! I made it last night, but I was unable to taste since I cannot eat much sugar. I work in the Provost Office at a University where coffee is free flowing. The cake went well with that today. As I am sitting here at a little after 2 p.m. and I think there are 2 pieces left. I just wanted to again say thank you:)
Hi Amy! I’m so excited you tried this cake! I love it too! Thanks for letting me know!
Hello. Do you mean add pineapple with the all sirup? Because it is not clear for me. But this receipt seems to be delicious. Repeat me, Please asap. Tomorrow I will serve this cake to my friends after cajun gumbo 😀
Hi Justyna! I use crushed pineapples packed in pineapple juice, but if you have the one in a light syrup, that will be fine too. Pour the whole thing in undrained.
Sounds awesome 🤩
Can you Substitute and use self rising flour instead of all-purpose flour?
Thank you,
Suzy
Hi Suzy! I have not tried self-rising flour to know exactly how it would turn out. It does have added baking powder and salt which will affect the recipe. I don’t think it would hurt the cake too badly. If you try it, let me know.
I just made this for my Cajun themed Sunday dinner dessert and it smelled wonderful while it was baking and tastes so good! We cheated and had a piece hours before dinner.
Hi Teresa! So glad to hear!
I just made this cake in fact it’s in the oven now. I used Truvia in replacement of sugar and walnuts rather than pecans ( I am out of pecans) The batter tasted really good so I am excited to taste it. It was so easy.
this was so tasty! It’s so simple and easy to make. I will so be sharing this with my friend!!
I made the cake. I will make it again because I like that it has no oil. Next time I want to infuse more flavor into the glaze.