top of page

Cajun Cake

Updated: Mar 13, 2022


(by Suzanne Turner)


(No one knows why this is called Cajun cake. The trick is to pour the icing over the cake while warm and let it seep into the cake.)

For cake:

2 c. all-purpose flour

1 1/2 c. granulated sugar

2 t. baking soda

5 oz. can crushed pineapple, undrained

2 eggs, beaten

For icing:

1 stick (8 T.) butter

3/4 c. granulated sugar

1/2 c. milk

1 t. vanilla

1 c. shredded sweetened coconut

1 c. chopped pecans

Preheat oven to 350 F.

In a large bowl, stir flour, 1 1/2 c. sugar, and baking soda.

Add pineapple and eggs, and stir well to combine.

Pour into a greased 13 x 9 baking dish.

Bake for 30 - 35 minutes.

Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil, stirring often.

Add vanilla, coconut, and pecans. Boil for about 2 - 3 more minutes.

Pour over warm cake.

Allow cake to cool for about 30 minutes to an hour before serving.


(Read Night of the Singing Fiddles, the story that accompanies this recipe.)


Recent Posts

See All
Beef Wellington

(by Laura Zinn Fromm) (adapted from The New York Times ) 3 lb. center-cut beef tenderloin 2 oz. pancetta or bacon, finely chopped (1/4...

 
 
 
Grandma Raquel's Red Beans

(by Catherine Gigante-Brown) 3 T. olive oil 1/2 medium onion, chopped 1/4 red pepper, chopped 3 cloves garlic, finely chopped 1/2 chorizo...

 
 
 

Comments


bottom of page