Description
This Cajun Cake recipe is a moist and rich Southern dessert featuring a tender pineapple-infused cake topped with a luscious coconut and pecan caramel topping. Perfect for gatherings or a comforting treat, it combines sweet tropical flavors with a buttery, nutty glaze that melts in your mouth.
Ingredients
Scale
Cake Ingredients
- 1 cup granulated sugar
- 1 cup crushed pineapple with juice
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping Ingredients
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/2 cup evaporated milk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Mix the Cake Batter: In a large mixing bowl, combine the granulated sugar, crushed pineapple with its juice, and the large egg. Stir until the mixture is well blended. Add the all-purpose flour, baking soda, and salt, then gently stir just until incorporated to avoid overmixing, which keeps the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Make the Topping: While the cake bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar and evaporated milk, bringing the mixture to a gentle boil. Let it cook for 2 to 3 minutes, then remove from heat. Stir in the sweetened shredded coconut and chopped pecans until evenly combined.
- Add the Topping to the Cake: Once the cake is out of the oven and still hot, immediately pour the warm topping evenly over the surface to soak in and create a rich glaze.
- Cool and Serve: Allow the cake to cool slightly before serving. This cake is best enjoyed warm or at room temperature to appreciate the moist texture and flavorful topping.
Notes
- This cake is moist and rich, best served warm for full flavor and texture.
- Store the cake covered at room temperature for up to 2 days for optimal freshness.
- For longer storage, refrigerate the cake, but bring it back to room temperature before serving.
- To enhance flavor, you can toast the pecans and shredded coconut lightly before adding them to the topping.
