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Cajun Cake

Cajun Cake

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Kitty

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  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 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. Have topping ready when cake is done.
  4. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. 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

SCOOTERLOU
60
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
50
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
36
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!