Cajun Cake

Cajun Cake

112
Kitty 0

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

Ingredients 1 h 30 m {{adjustedServings}} servings 492 cals

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Nutrition

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  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 76.5g
  • 25%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 402 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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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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SCOOTERLOU
6/24/2003

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 making it are I will get the smaller coconut rather than shredded and cut it down to 1 cup. The pecans I would increase to 1-1/2 cups in the icing AND I will add at least 1/2 cup to the cake itself. This could only make it more devastatingly scrumptious!

Angela
3/11/2006

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 tasty.

willbake4shoes
11/12/2014

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 splash to the coconut topping. The topping stays syrup-like and is absorbed by the cake. I also toasted my nuts. Great recipe!