My Cajun cake stays true to its old-fashioned form, yielding classic tastes and textures that surprise and delight with each bite, y'all. Easy homemade yellow cake mix, moistened to almost unbelievable perfection with a fruit-in-juice addition. Then, topped piping hot with a warm, nutty glaze that becomes one with the cake just seconds after it comes out from the oven. Yep and yay...
It's Just Been Around a Long Time, Y'all...
Cajun cake is an old-fashioned south Louisiana dessert that features pineapple-infused batter and warm, sticky icing with sweetened coconut flakes and pecans. No one knows exactly who came up with the recipe. However, it's been served in homes, at parties, and even in the local public school system's lunch rooms for a long, long time.
What makes this cake so unique is that you don't cool it before you apply the icing. Nope. You literally pour the icing over the cake as soon as it comes out of the oven!! So, the warm icing melts right into the hot cake. And the result is nothing short of amazing, y'all!
Also, you don't have to let it cool completely before cutting it either, because the pineapple fruit and heavy syrup that's in the batter keep it moist for the long haul. So, you can literally start enjoying this super scrumptious cake just minutes after it comes out of the oven.
Featuring a unique medley of flavors and textures, this cake serves a crowd and tastes just as delectable warm as it does cold. Indeed.
- Both gluten free all-purpose flour and gluten free 1-to1 baking flour do really well in this cake, y'all.
- You're going to need both granulated and brown sugar.
- Evaporated milk works the best in this recipe, but you can also use milk or half-and-half, too.
- The crushed pineapple in heavy syrup is a MUST in this recipe. It keeps the cake super moist and ties in the rest of the flavors.
- If you can, toast the pecans yourself right before you make the cake. Then, rough-chop them. If you just can't, then make sure you purchase pre-toasted pecans for the best flavor.
- Sweetened coconut flakes are another major ingredient, so use the best kind that you can find.
- Lastly, butter, baking soda, salt, and eggs go into the cake. So, check your supplies of these pantry staples before you begin.
How to Make Cajun Cake
Begin by whisking the GF flour, baking soda, sugar, and salt together in a large glass bowl.
Now, add the remaining batter ingredients to the bowl. And, whisk gently just until the batter is combined.
The batter will be thick.
Then, pour the batter into a greased and gluten free floured 13 x 9 baking dish.
When the cake is almost ready, pour all of the icing ingredients into a pot. Cook over low heat until all of the ingredients are well combined.
When the cake is ready, remove it from the oven. Then, use a serving spoon or ladle to ice the cake immediately.
Finally, set the cake aside for about 20 minutes, or until its cool enough to slice and handle, then enjoy warm.
And that's it, y'all!!
The first thing you notice about this Cajun cake is its amazing texture. The super moist fruit-infused cake gives way to the toasted pecan and coconut-y icing perfectly. So much so that it tastes like they are one entity, not two separate ones like traditional cake and icing.
Then, all of the different flavors dance around your mouth during each bite. And they do so in such perfect harmony that it's almost impossible to separate them as you take one glorious bite right after another.
And then when you're done, you can't believe how that little effort brought forth such an amazing-tasting cake that makes it through days in the fridge like a champ!! Yep!
Share with those whose presence lightens your heart and lifts your spirits. And see y'all on the yum side...
Keep in the fridge covered for up to three days.
Microwave the refrigerated cake pieces until warm but not hot just before serving. This allows the full flavors of the cake and the icing to come through.
Yep, you can. Use the regular flour at a 1:1 ratio.
Other Old-Fashioned Cajun Recipes
You might also like these other beloved classic Cajun recipes, as well.
For the Cake
- 2 ½ cups gluten free 1-to-1 baking flour or gluten free all purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 20-ounce can crushed pineapple in heavy, undrained
- 2 large eggs
For the Icing
- 1 stick salted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup evaporated milk
- 1 ¼ cups sweetened coconut flakes
- 1 ¼ cups toasted chopped pecans
- Preheat the oven to 350 degrees F.
- Grease and flour a 13 x 9 baking dish using oil or butter and some of your gluten free all-purpose flour.
- Pour the gluten free flour, granulated sugar, baking soda, and salt into a large bowl.
- Whisk the mixture until most of the lumps are removed.
- Add the crushed pineapple with juice and eggs to the mixture, then stir until very well-combined. (The mixture will be thick).
- Pour the batter into the prepared baking dish.
- Bake the cake for 25 to 35 minutes, or until a toothpick inserted into the cake comes back clean, and the cake is browned nicely on top.
- During the last few minutes of baking time, pour all of the icing ingredients into a medium-sized pot set over medium heat.
- Cook, stirring constantly, for just a few minutes until all of the icing ingredients are combined and the mixture is heated through.
- Remove the cake from the oven and place on a heat-resistant surface.
- Pour the icing immediately over the hot cake, spreading the icing over the entire cake.
- Let the cake cool for about 20 minutes before serving. Since the cake is baked with crushed pineapple and juice, it will not get dry. So, you don't have to wait til it cools to enjoy it. Just wait long enough so that the cake cools down enough so that it will not burn you or your guests. If the cake is still too hot to handle after about 20 minutes, then check it again in 5-minute intervals until it is cool enough to the touch to serve.
- Store the cooled cake covered in the fridge for up to three days.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.