by Diana Rattray
This moist pineapple cake, also known as “Cajun Cake,” is packed with flavor. The simple 6-ingredient one-layer cake gets flavor, moisture, and texture from crushed pineapple. The cake is finished with a boiled coconut pecan topping.
The cake is moist and delicious, but the amazing coconut pecan topping is what keeps people coming back for more. If you love pineapple and gooey cakes, this one is for you!
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.
PrintOld-Fashioned Cajun Cake
This super moist Cajun cake 🍰 is made with pineapple and an amazing coconut pecan topping.
- Prep Time: 12
- Cook Time: 30 minutes
- Total Time: 42 minutes
- Yield: 16 servings 1x
- Category: Southern Food, Pineapple, Cake
- Method: Bake
- Cuisine: Cajun/Creole
Ingredients
Scale
Cake
Topping
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.
