This post may contain affiliate links. Please read our disclosure policy.
When I tell you that this Old Fashioned Cajun Cake recipe is like no other, I mean it. It is so moist with a hit of pineapple flavor. It is warm and gooey and the icing glaze that is poured over top soaks into the cake to create the most decadent flavor.
Featured Comment
This recipe is so good! We didn’t have pecans, fortunately, we used walnuts instead, still very good! Next time make sure to have pecans on hand! Thank you for sharing this recipe!
Old Fashioned Cajun Cake Recipe
I don’t think there is a cake out there that is easier to make than Cajun Cake. Not even a box cake. This crushed pineapple cake is so easy to make and the taste is something like nothing else. With the combination of pineapple, shredded coconut and pecans, this cake really is amazing and so moist.
Pair this Cajun Cake dessert with Cajun Chicken Avocado Salad and this is a meal made straight from Cajun Country.
Why Is It Called Cajun Cake?
While the name Cajun Cake might inspire you to think of crawfish and shrimp with a kick, this cake is a deliciously sweet cake with amazing flavors and nothing that would make you give it the side-eye. This is called Cajun cake simply because it was first made in Cajun country and has been a long tradition. This is a one of a kind cake and it is truly something you are going to love.
What You’ll Need
Just a hand full of staple ingredients are used with the addition of pineapple and coconut.
- Flour – we use all-purpose flour for this recipe.
- Sugar – granulated sugar is used in the cake and the icing.
- Baking soda – this makes the cake rise.
- Pineapple – you’ll need a can of crushed pineapple.
- Eggs – used in the cake to bind everything together.
- Butter – we always like to use unsalted butter.
- Milk – used in the icing.
- Vanilla – this gives a nice flavor to the cake.
- Shredded sweetened coconut
- Pecans – chopped pecans will go on the topping.
How To Make A Cajun Cake
This cake recipe is so easy to make with very little prep.
- Preheat the oven to 350 degrees.
- Mix the dry ingredients then add in the wet ingredients.
- Pour the batter in a cake pan and bake.
- While the cake is baking, start making the icing.
- Boil the frosting ingredients in a sauce pan.
- Once the cake is out of the oven and cooled to a warm temperature, pour the icing over the cake until completely covered.
- Allow the cake to set for about 30 minutes to an hour.
Can I Use Fresh Pineapple In This Cake?
When you are making this Cajun Sheet Cake, you should use the canned crushed pineapple. The pineapple is already cut into the perfect size where you do not have any chunks of pineapple. Also, you will be using the juice that is in the pineapple can. You do not drain it. The recipe depends on this for the cake batter. If you have your heart set on using fresh pineapple you can put it in a food processor and break it down. Then fill the rest of the measurements with pineapple juice.
How Do You Store Cajun Cake?
This Cajun Cake with crushed pineapple is best stored in an airtight container. The easiest way is to use a lid on your 9 x 13 dish. It can be kept in the refrigerator or on the countertop. It will usually keep for 3-5 days and you can enjoy at room temperature or cold. You can also freeze this Cajun cake. It is best to store in in an airtight container or you can individually wrap slices before putting them in the freezer. This cake will last from 1-3 months in the freezer. Just thaw to room temperature before you serve.
Other Coconut Pineapple Recipes:
Add as Google Trusted SourceOld Fashioned Cajun Cake
Ingredients
- 2 cup all purpose flour
- 1 1/2 cup granulated sugar
- 2 teaspoon baking soda
- 1 15 ounce can crushed pineapple undrained
- 2 eggs
Icing:
- 1 stick of unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir flour, sugar and baking soda.
- Mix in pineapple and eggs until combined.
- Pour batter into a 9 x 13 baking dish and bake for 30-35 minutes.
- Start on the icing while the cake is baking. Heat butter, sugar and milk to a boil stirring often.
- Add in vanilla, coconut and pecans then boil for about 2-3 minutes while still stirring often.
- Once cake is out of the oven and cooled to warm temp pour icing over the cake until completely covered.
- Allow cake to set for about 30 minutes to maybe an hour.
- Cut and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
I made this cake on an impulse. I needed a gluten free/dairy free dessert in a hurry with just the ingredients I had in the pantry, for my best friend with food sensitivities. I used Bob’s Red Mill measure for measure gluten free flour in the cake and “vegan butter” and oat milk in the frosting. It was WONDERFUL! My friend and her normally coconut-hating husband loved it.
Yay! Thanks Catherine!
This is amazing and so simple. The hardest part is finding the tidbits in a 15 oz can!! I used an immersion blender to break up the pineapple. Not as good as the tidbits, but in a pinch, it worked well.
Everyone who loves coconut and pineapple loves this cake!!
Thanks Deb!
super easy and really good! this is my second one.. it also refrigerates great for about 4 days
Thanks Jeanne!
Amazing. The best homemade cake I have ever made. Took it to my church small group tonight (we had a Cajun dinner menu) and it was a hit. Thank you so much for sharing this great recipe with us!!!
Yay! Thank you Deb!
Up north we call it German Chocolate Cake!