Cajun Cake

1 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (5)
Cajun Cake
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, with crushed pineapple baked right into the moist yellow cake and a rich boiled icing made with coconut, pecans, and evaporated milk poured over the hot cake.

Ingredients

1 servings
  • 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

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 baking pan.
  2. In a large glass bowl, combine the cake mix, eggs, oil and crushed pineapple (juice and all). Mix well and pour into the prepared baking pan.
  3. Bake for 35 minutes until golden brown and a toothpick inserted in the center comes out clean.
  4. A few minutes before the cake is done, make the topping. Combine the margarine, evaporated milk, and sugar in a pot and bring to a boil. Let it boil for 5 minutes. The icing really needs to be boiled a few minutes minimum to thicken properly.
  5. Remove from heat. Stir in the shredded coconut and chopped pecans.
  6. When the cake comes out of the oven, poke small holes in the hot cake with a fork or wooden skewer, then pour the hot topping over the hot cake. Spread evenly. Let cool before serving. Enjoy!

Common Problems and Solutions

Q: Why is my topping too thin?

A: The topping must boil for at least 5 minutes to thicken properly. Don't rush this step or it won't set up on the cake.

Q: Should I pour the topping on a hot or cool cake?

A: Both the cake and topping should be hot. The holes you poke allow the hot topping to soak in, creating a moist, flavorful cake.

Tips and Techniques

For the best texture, poke the holes in the cake immediately after it comes out of the oven, then pour the hot topping right away. The heat helps the topping soak in. Use a fork or wooden skewer to make the holes—don’t make them too large or the topping will pool at the bottom.

Ingredient Substitutions

  • margarine: butter
  • crushed pineapple: pineapple tidbits, chopped
  • evaporated milk: heavy cream

Equipment Needed

  • 9x13 inch baking pan
  • Large mixing bowl
  • Medium pot for topping
  • Fork or wooden skewer for poking holes

Historical Context

This cake is a Southern potluck classic that’s been adapted with Cajun practicality. The poke-and-pour method creates an ultra-moist cake that travels well and feeds a crowd—perfect for church suppers and family gatherings across Louisiana.