Old-Fashioned Cajun Cake
This super moist Cajun cake ? is made with pineapple and an amazing coconut pecan topping.
Old-fashioned Cajun cake is one of those wonderfully simple, wonderfully moist Southern desserts that never goes out of style. Made with crushed pineapple right in the batter, the cake bakes up tender and fragrant without any need for fancy equipment or complicated steps.
What really sets this cake apart is the warm coconut-pecan topping poured over the cake while it’s still hot. It soaks in just enough to create a sticky, buttery layer that tastes like a cross between pralines and coconut candy. It’s casual, comforting, and perfect for potlucks, holidays, and family gatherings.
Where does the name come from?
The cake originated in South Central Louisiana, Cajun country, hence the name. As with so many Southern cakes, it’s rich, moist, and full of unexpected flavor.
What You’ll Like About This Cake
Super moist crumb. Pineapple adds sweetness and keeps the cake tender.
Easy preparation. No mixer needed—just stir, bake, and top.
Irresistible topping. A warm coconut-pecan mixture soaks into the cake.
Classic Southern flavor. A nostalgic dessert perfect for sharing.
Ingredient Notes
- Flour – All-purpose flour gives the cake structure.
- Sugar – Used in both the cake and the topping for sweetness and caramelization.
- Baking soda – Ensures rise and light texture.
- Eggs – Bind the batter and add richness.
- Crushed pineapple – Undrained, providing moisture and flavor.
- Evaporated milk – Creates a creamy base for the topping.
- Butter – Gives the topping its rich, praline-like flavor.
- Vanilla extract – Enhances the warm, sweet notes.
- Coconut – Adds chewiness and texture.
- Pecans – Add crunch and classic Southern character.
Steps to Make Old-Fashioned Cajun Cake
- Mix together the dry ingredients.
- Beat the eggs with the pineapple and combine with the dry mixture.
- Pour into a prepared baking pan and bake until set.
- Make the topping by simmering evaporated milk, sugar, and butter.
- Stir in vanilla, coconut, and pecans.
- Spread the warm topping over the hot cake.
Tips
- Use undrained pineapple—its juice helps keep the cake moist.
- Stir the topping frequently as it cooks to prevent scorching.
- Spread the topping while the cake is hot so it soaks in properly.
Recipe Variations
- Add spice. A pinch of cinnamon or nutmeg adds warmth.
- Use walnuts. Swap pecans for walnuts if preferred.
- Try crushed crackers. A few tablespoons of crushed graham crackers add texture to the topping.
- Reduce sweetness. Use slightly less sugar in the topping if you prefer a milder finish.
- Add fruit. Stir in a handful of drained crushed pineapple or chopped maraschino cherries to the topping.
Serving Suggestions
- Serve warm or at room temperature.
- Pair with vanilla ice cream or whipped cream.
- Add fresh berries on top for contrast.
- Garnish with extra toasted pecans.
How to Store
Refrigerate: Store the cake in an airtight container for up to 4 days. The topping keeps the cake moist even after chilling.
Freeze: Freeze slices individually or wrap the whole cake tightly for up to 2 months. Thaw in the refrigerator before serving.
Reheat: Warm individual portions briefly in the microwave for a soft, just-baked texture.
Old-Fashioned Cajun Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 8-ounce cans crushed pineapple, (undrained)
Topping
- 5 ounces evaporated milk, about 2/3 cup
- 1 cup granulated sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups coconut, flaked
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 F.
- Grease and flour a 9-by-13-by-2-inch baking pan.
- Combine the flour, 1 1/2 cups of sugar, baking soda, and salt.
- In a mixing bowl with an electric mixer, beat the eggs with the undrained pineapple; stir in dry ingredients, blending well.
- Pour the batter into the baking pan. Bake the Cajun cake for 30 minutes or until a wooden pick or cake tester inserted in the center comes out clean.
Topping
- About 20 minutes before the cake is done, combine the evaporated milk, 1 cup of sugar, and the butter in a saucepan. Place the saucepan over medium heat and bring to a boil. Reduce the heat to medium-low maintain a boil and cook for 12 minutes, stirring frequently. Beat until thickened and then stir in the vanilla, coconut, and pecans.
- Spread the coconut topping over the hot cake.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
