Cajun Cake AKA dump cake, which is a rather unattractive description for such a delicious, yet SUPER easy, cake.
This version is an adaptation from an old cookbook, Cajun Cooking. The flavor has been pumped up by substituting some brown sugar for some of the granulated, as well as adding both PURE vanilla and a pinch of salt, which helps OOMPH up the flavor. The icing recipe has been doubled also.
CAJUN CAKE
2 cups flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16 ounce crushed pineapple with juice
2 LARGE eggs
2 cups flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1/4 teaspoon salt
16 ounce crushed pineapple with juice
2 LARGE eggs
- Preheat oven to 350°.
- Spray an 11×7 baking dish and set aside.
- Place all ingredients in a large bowl and mix well.
- Pour into prepared pan.
- Bake for 30 minutes.
- While cake bakes, prepare Coconut Pecan Icing.
COCONUT PECAN ICING
12 ounce can evaporated milk
2 sticks unsalted butter
1 1/2 cups granulated sugar
2 cups packed shredded, sweetened coconut
1 cup toasted chopped pecans
1 teaspoon PURE 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. Stir in coconut, pecans, vanilla and salt.
- Pour hot icing over warm cake; allow cake to cool to room temperature before serving.
This looks wonderful! This will be one of my featured posts for next week’s SSPS. Thanks for sharing with us, we appreciate it!
Thank you so much for the feature. I hope you enjoy the cake.
My mouth is watering. The cake alone sounds good, but with the coconut pecan icing, divine! Thanks for sharing this post with us at the Will Blog for Comments #39 linkup! Hope to see you next time at #40 with more of your posts to share.
OH just YUM!! I love the coconut and pecan topping! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!