If you’re craving a dessert that feels like a warm hug full of flavor, I’ve got just the thing for you. This Cajun Cake Recipe is a delightful Southern treat that brings together moistness, a hint of tropical sweetness from pineapple, and the irresistible crunch of pecans and shredded coconut. Each bite is a perfect balance of textures and flavors, and the luscious evaporated milk glaze ties it all together beautifully. Once you try it, this cake will have a permanent spot on your recipe list.
Ingredients You’ll Need
The magic of this Cajun Cake Recipe lies in its simple, carefully chosen ingredients. Each one plays its part—whether adding moisture, texture, or rich flavor—to create a cake that’s anything but ordinary.
- All-purpose flour: The base that gives the cake structure and ensures a tender crumb.
- Granulated sugar: Adds sweetness and helps achieve a lovely golden crust.
- Baking soda: Works as a leavening agent to make the cake light and fluffy.
- Salt: Enhances all the flavors, balancing the sweetness perfectly.
- Crushed pineapple with juice: Infuses moisture and bright tropical notes throughout the cake.
- Eggs: Bind all the ingredients together while adding richness.
- Shredded sweetened coconut: Brings chewy texture and a sweet, nutty flavor.
- Chopped pecans: Provide a satisfying crunch and a toasty aroma.
- Unsalted butter: For richness and a smooth, creamy glaze.
- Evaporated milk: Creates a luscious, silky glaze that soaks into the cake.
- Vanilla extract: Adds warmth and depth to the glaze’s flavor.
How to Make Cajun Cake Recipe
Step 1: Prepare and Mix Dry Ingredients
Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan—this ensures the cake doesn’t stick and makes for easy cleanup later. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined. This base will form the foundation of your delicious Cajun Cake Recipe.
Step 2: Add Wet Ingredients and Combine
Next, stir in the crushed pineapple along with its juice to bring a juicy burst of flavor and moisture, followed by the eggs, which enrich the batter and help it to hold together beautifully. Mix everything until fully combined, making sure there are no dry pockets of flour hiding in the bowl.
Step 3: Fold in Coconut and Pecans
Gently fold in the shredded sweetened coconut and chopped pecans. These add a fantastic contrast of chewy and crunchy textures that make each forkful exciting and memorable. Be careful not to overmix to keep the batter light.
Step 4: Bake the Cake
Pour the batter evenly into your greased pan and smooth the top with a spatula. Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean—this tells you the cake is perfectly cooked through and ready for the next step.
Step 5: Prepare the Glaze
While the cake is baking, melt the unsalted butter in a saucepan over medium heat. Stir in the evaporated milk and vanilla extract, then bring the mixture to a gentle boil. Let it cook for 2 to 3 minutes to thicken slightly and develop a rich, complex flavor that complements the cake wonderfully.
Step 6: Pour the Glaze Over Warm Cake
As soon as the cake comes out of the oven, pour the warm glaze evenly over the top. The cake will soak up the glaze, becoming incredibly moist and flavorful. Allow the cake to cool completely before slicing to let all those flavors meld perfectly.
How to Serve Cajun Cake Recipe
Garnishes
To elevate your Cajun Cake Recipe even more, consider topping slices with a dollop of whipped cream or a sprinkle of toasted pecans for extra crunch. A few fresh pineapple chunks or a dusting of cinnamon can add a lovely finishing touch that enhances the cake’s warm, inviting flavors.
Side Dishes
This cake is a dessert star, but if you’re serving it at a gathering or dinner party, pairing it with a scoop of vanilla ice cream or a tropical fruit salad brings a refreshing balance. The cool creaminess of ice cream contrasts beautifully with the cake’s moist texture.
Creative Ways to Present
Slice your Cajun Cake Recipe into neat squares and arrange them on a decorative platter with some edible flowers or a sprinkle of coconut flakes on top for a stunning presentation. You could also serve it in rustic mason jars for a charming Southern-inspired twist that’s perfect for casual get-togethers.
Make Ahead and Storage
Storing Leftovers
To keep your cake moist and fresh, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. The flavors, especially the pineapple and pecans, only deepen as it rests, making leftovers a true delight.
Freezing
If you want to make this Cajun Cake Recipe ahead of time, you can freeze it. Wrap the cooled cake securely in plastic wrap, then in aluminum foil, and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
To refresh leftover cake, warm individual slices gently in the microwave for about 15 to 20 seconds or in a low oven (about 300°F) for 10 minutes. This revives the soft, moist texture and brings out the luscious glaze’s flavor again.
FAQs
Can I use fresh pineapple instead of crushed pineapple with juice?
Fresh pineapple can work, but it’s important to finely chop it and include some juice or a small amount of extra liquid so your cake stays as moist as intended. The juice in crushed pineapple helps maintain that signature texture in this Cajun Cake Recipe.
Is it possible to make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free baking blend, but make sure it’s one that contains xanthan gum or another binding agent to keep the cake’s texture intact. The overall taste will remain wonderfully close to the original.
Can I add spices like cinnamon or nutmeg?
Absolutely! Adding a pinch of cinnamon or nutmeg to the dry ingredients complements the tropical pineapple and coconut flavors and adds a subtle warmth that deepens the cake’s character perfectly.
What’s the best way to toast pecans for this recipe?
Toast pecans in a dry skillet over medium heat for a few minutes, stirring frequently until they’re fragrant and slightly golden. This enhances their nutty flavor and adds more depth to the cake’s texture and taste.
Can this cake be made into cupcakes?
Yes, you can turn the batter into cupcakes by reducing the baking time to around 18 to 22 minutes and using lined muffin tins. The glaze can be drizzled on after baking for the same deliciously moist effect.
Final Thoughts
This Cajun Cake Recipe is truly a heartwarming and indulgent Southern classic that’s surprisingly easy to make. From its moist, flavorful crumb to the decadent glaze soaked right in, it’s a dessert that’s perfect for any occasion or just a sweet treat to brighten your day. I can’t wait for you to try it and see why it’s become a personal favorite of mine—once you do, I bet you’ll be coming back to it time and again!
Print
Cajun Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Cajun Cake Recipe is a moist and flavorful Southern American dessert featuring crushed pineapple, shredded sweetened coconut, and chopped pecans. Baked to golden perfection and topped with a warm buttery glaze made from evaporated milk and vanilla, this cake is perfect for gatherings and special occasions. Its tropical ingredients combined with a buttery glaze create a sweet and tangy treat that improves in flavor after resting.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 (8-ounce) can crushed pineapple with juice
- 2 large eggs
Additional Mix-ins
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Glaze
- 1/2 cup unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until fully combined and aerated.
- Add Wet Ingredients: Stir in the crushed pineapple along with its juice and the eggs, mixing until the batter is fully combined and smooth.
- Fold in Coconut and Pecans: Gently fold the shredded sweetened coconut and chopped pecans into the batter, ensuring they are evenly distributed without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared baking pan and place it in the preheated oven. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Prepare the Glaze: While the cake bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the evaporated milk and vanilla extract, bring the mixture to a gentle boil, and cook for 2 to 3 minutes while stirring constantly to create a smooth glaze.
- Glaze the Hot Cake: As soon as the cake is removed from the oven, pour the warm glaze evenly over the surface. Allow the glaze to soak into the cake to create a moist texture and rich flavor.
- Cool and Serve: Let the cake cool completely before slicing into 12 servings. The cake tastes even better after resting for a few hours.
Notes
- This cake is intentionally very moist and improves even more after resting for a few hours.
- You can add a pinch of cinnamon or nutmeg to the batter for extra warmth and depth of flavor.
- Toasting the pecans before folding them into the batter enhances their nutty flavor.
- Ensure the glaze is poured over the cake while still warm to allow proper soaking.
