- Yield : 1
- Servings : 12 servings
- Prep Time : 25m
- Cook Time : 45m
- Ready In : 1:10 h
- Add to Recipe Box
A Cajun pineapple cake topped with coconut pecan icing
A cake born on the bayou. This cake reminds me of a blonde German chocolate cake.
- 1 box Pineapple or Duncan Hines Yellow Cake Mix
- 3 eggs
- 1/4 cup oil
- 1 (15 oz) can crushed pineapple, juice and all
- Topping for Cake:
- 1 stick margarine
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1 cup shredded coconut
- 1 cup chopped pecans
In a large glass bowl, combine the cake mix, eggs, oil and crushed pineapple (juice and all). Mix well & pour into a 9x13 baking pan.
Bake for 35 minutes in a 350 degree preheated oven.
Minutes before the cake is done, make topping.
Combine the margarine, one cup evaporated milk, and ½ cup sugar in a pot and bring to a boil, letting it boil for five minutes. The icing really needs to be boiled a few minutes minimum.
Remove from heat. Add 1 cup shredded coconut and 1 cup chopped pecans. Poke small holes in cake and then pour topping onto hot cake. Spread evenly. Enjoy!!!!!!!