Here’s a classic and deeply nostalgic dessert: the Old-Fashioned Cajun Cake — a moist pineapple-and-coconut cake with a warm, buttery pecan topping. It’s humble, easy to make, and full of Southern charm.
🍍 Old-Fashioned Cajun Cake
🕒 Total Time: 1 hour
Serves: 9–12
🧾 Ingredients:
For the Cake:
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2 cups all-purpose flour
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1½ cups granulated sugar
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1 teaspoon baking soda
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½ teaspoon salt
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2 large eggs
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1 can (20 oz) crushed pineapple in juice (do not drain)
For the Topping:
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1 cup brown sugar, packed
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½ cup unsalted butter (1 stick)
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½ cup evaporated milk (or whole milk)
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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1 cup chopped pecans (or walnuts)
🔪 Instructions:
1. Preheat & Prepare Pan:
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Preheat oven to 350°F (175°C).
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Grease a 9×13-inch baking dish or line with parchment.
2. Mix the Cake Batter:
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In a large bowl, whisk together flour, sugar, baking soda, and salt.
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Add the eggs and the entire can of crushed pineapple (with juice). Stir until just combined — batter will be thick and lumpy. No mixer needed.
3. Bake the Cake:
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Pour batter into prepared pan and smooth the top.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
4. Make the Topping (While Cake Bakes):
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In a saucepan over medium heat, combine brown sugar, butter, and evaporated milk.
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Bring to a gentle boil, stirring frequently.
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Once sugar dissolves and mixture is smooth (about 3–5 minutes), remove from heat.
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Stir in vanilla, coconut, and pecans.
5. Top the Cake:
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As soon as the cake comes out of the oven, poke small holes all over the top with a fork or skewer.
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Pour the hot topping evenly over the hot cake.
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Let sit for at least 15–20 minutes before serving to allow the topping to soak in.
🍰 Serving Suggestions:
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Serve warm or at room temperature.
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Delicious on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream.
🧊 Storage:
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Cover and store at room temp for up to 3 days, or refrigerate for up to 5 days.
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Freezes well (wrap slices individually).