Cajun Cake

  • Yield : 1
  • Servings : 12 servings
  • Prep Time : 25m
  • Cook Time : 45m
  • Ready In : 1:10 h
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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


Step 1

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.

Step 2

Bake for 35 minutes in a 350 degree preheated oven.

Step 3

Minutes before the cake is done, make topping.

Step 4

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.

Step 5

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!!!!!!!

This cake makes 3 loaf pans, 2 medium sized square cakes or one big sheet cake.

Recipe Type:


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