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AKA, dump cake, which is a rather unattractive moniker for such a delicious, yet easy, cake.  Growing up in largely Cajun town of LaPlace, La, I ate this cake often, and I’ve never tired of it.  Nor will you, I dare say.

My version is an adaptation from an old cookbook of my mother’s, Cajun Cooking.  I pumped up the flavor using brown sugar for some of the granulated, as well as adding both vanilla and a pinch of salt, which rounds out the flavor.  Also, because we’re all about the icing, I doubled the icing recipe.  The unattractive moniker of “dump cake” originates from the instructions – dump all recipes in a bowl and mix.  Whatever name you prefer to use, be sure to save room for dessert when this delicious cake is on the table…

Cajun Cake
2 cups flour
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16-oz crushed pineapple with juice
2 large eggs
Coconut-Pecan Icing

Preheat oven to 350 degrees; butter or spray an 11×7 baking dish and set aside.
Place all ingredients in a bowl and mix well. 
Pour into prepared pan and bake for 30 minutes at 350 degrees.
While cake bakes, prepare Coconut Pecan Icing.

Coconut-Pecan Icing
12-oz can evaporated milk
2 sticks unsalted butter
1 1/2 cups granulated sugar
2 cups packed shredded, sweetened coconut
1 cups toasted and chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt

Bring evaporated milk, butter and sugar to a boil, reduce heat and cook at a slow boil for 10 minutes. 
Remove from heat, and add coconut, pecans, vanilla, and salt.
Pour hot icing over warm cake; allow cake to cool to room temperature before serving.