Cajun Cake is a delightful dessert that brings a touch of tropical flavor to your table. It’s moist, sweet, and packed with crushed pineapple, making it a hit for gatherings or family dinners. Once you try it, you’ll find it hard to resist making it again!
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Why Make This Recipe
You should definitely make Cajun Cake because it’s simple and quick to prepare. Plus, it adds a unique twist to your usual cake recipes. If you love pineapple and coconut, this cake will delight your taste buds. It’s perfect for holidays, celebrations, or just a sweet treat for the weekend!
How to Make Cajun Cake
Making Cajun Cake is easier than you might think! Follow these simple steps, and you’ll have a beautiful, delicious cake ready for everyone to enjoy.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 (20-ounce) can crushed pineapple in natural juice, undrained
- 2 large eggs, beaten and at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar (for glaze)
- 3/4 cup evaporated milk
- 1/2 cup salted sweet cream butter
- 1 1/2 teaspoons pure vanilla extract (for glaze)
- 1 1/2 cups sweetened coconut flakes
- 1 1/4 cups chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray and set it aside.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk together until evenly distributed.
- Add the undrained crushed pineapple, beaten eggs, and vanilla extract. Stir until fully incorporated and smooth.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a medium saucepan over medium-high heat, combine granulated sugar, evaporated milk, butter, and vanilla extract. Stir frequently.
- Bring the mixture to a gentle boil and let it simmer for 6-8 minutes until it slightly thickens.
- Lower the heat to medium and stir in the chopped pecans and coconut flakes. Cook for an additional 3-4 minutes, stirring consistently.
- Remove the glaze from the heat.
- Once the cake has finished baking, pour the warm glaze evenly over the hot cake. Spread the pecans and coconut evenly across the surface.
- Allow the cake to cool completely before slicing into squares and serving.
How to Serve Cajun Cake
Serving Cajun Cake is simple! You can serve it at room temperature or slightly chilled. It’s great on its own or with a scoop of vanilla ice cream on the side. This cake is perfect for parties, potlucks, or even just a cozy family dinner.
How to Store Cajun Cake
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to seal it well to keep it moist!
Tips to Make Cajun Cake
- Make sure your eggs are at room temperature for a better texture.
- Don’t skip the glaze; it adds sweetness and flavor to the cake.
- Feel free to adjust the amount of coconut and pecans based on your taste preferences.
Variation
If you’d like to mix things up, try adding some crushed walnuts or swapping the coconut flakes for chocolate chips. Both variations will give you a delicious twist on the classic recipe!
Cajun Cake
Ingredients
- 2 1/4 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 20-ounce can crushed pineapple in natural juice, undrained
- 2 large eggs beaten and at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar for glaze
- 3/4 cup evaporated milk
- 1/2 cup salted sweet cream butter
- 1 1/2 teaspoons pure vanilla extract for glaze
- 1 1/2 cups sweetened coconut flakes
- 1 1/4 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray and set it aside.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk together until evenly distributed.
- Add the undrained crushed pineapple, beaten eggs, and vanilla extract. Stir until fully incorporated and smooth.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a medium saucepan over medium-high heat, combine granulated sugar, evaporated milk, butter, and vanilla extract. Stir frequently.
- Bring the mixture to a gentle boil and let it simmer for 6-8 minutes until it slightly thickens.
- Lower the heat to medium and stir in the chopped pecans and coconut flakes. Cook for an additional 3-4 minutes, stirring consistently.
- Remove the glaze from the heat.
- Once the cake has finished baking, pour the warm glaze evenly over the hot cake. Spread the pecans and coconut evenly across the surface.
- Allow the cake to cool completely before slicing into squares and serving
Stay connected
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FAQs
1. Can I use fresh pineapple instead of canned? Yes, fresh pineapple works great! Just make sure to chop it finely and juice it as needed.
2. Is this cake suitable for freezing? Absolutely! You can freeze the cake without the glaze. Wrap it well before placing it in the freezer.
3. Can I make this cake ahead of time? Yes, you can bake it a day in advance. Just glaze it before serving for the best flavor and presentation.
