Cajun Cake

Cajun Cake

112

"This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake."

Ingredients

1 h 30 m servings 492 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 76.5g
  • 25%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
  3. Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
  4. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
  5. When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
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Reviews

112
  1. 131 Ratings

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This cake was definitely a hit at the Rock potluck! And my husband agreed the one piece that was leftover the next day was even better cold out of the fridge. My thoughts for my next time maki...

I took this to work for a Mardi Gras party and it was a big hit. Next time I would try poking holes in the top before putting on the topping. It was also even better the next day, moist and ta...

Delicious and different. One of the people I made it for said it was possibly the best cake that he'd ever had. Very moist and flavorful. I added a splash of vanilla to the cake and another s...