Cajun Cake Recipe -
Cajun Cake Recipe
  • READY IN hrs

Cajun Cake

Recipe by  

"This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake."

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Ingredients Edit and Save

Original recipe makes 1 9x13-pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
  3. Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
  4. To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
  5. When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
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Reviews More Reviews

Most Helpful Positive Review
Jun 24, 2003

This cake was definitely a hit at the Rock potluck! And my husband agreed the one piece that was leftover the next day was even better cold out of the fridge. My thoughts for my next time making it are I will get the smaller coconut rather than shredded and cut it down to 1 cup. The pecans I would increase to 1-1/2 cups in the icing AND I will add at least 1/2 cup to the cake itself. This could only make it more devastatingly scrumptious!

Most Helpful Critical Review
Feb 10, 2011

This was so bland, I could not eat this cake.

Mar 11, 2006

I took this to work for a Mardi Gras party and it was a big hit. Next time I would try poking holes in the top before putting on the topping. It was also even better the next day, moist and tasty.

Nov 12, 2014

Delicious and different. One of the people I made it for said it was possibly the best cake that he'd ever had. Very moist and flavorful. I added a splash of vanilla to the cake and another splash to the coconut topping. The topping stays syrup-like and is absorbed by the cake. I also toasted my nuts. Great recipe!

Mar 01, 2003

I had this cake at a potluck last night, had to have the recipe. It is better than delicious, melts in your mouth. I was reading some of the reviews about this cake and am wondering how anyone would know it was better the "second" day. I know it will not last till then at my house!!! :-))))))

Mar 04, 2006

Excellent recipe! Everyone loved it, because of its texture and its presentation, I used a 10" ring mold and baked one day ahead and wrapped in plastic wrap in order to enhance the flavours. It serves perfectly well and was a hit, congrats! I planned to serve it with praline ice cream but it was not necessary.

Nov 11, 2003

This cake is delicious and very easy to put together. Since it is supposed to be a caramel-pecan topping I might try brown sugar instead of white....It's fantastic as is though!!!

Feb 07, 2008

So good! My boyfriend and I are still working on this cake two days later and each bite is better! For the topping, next time I'll use all brown sugar (I used half white, half brown this time) and less coconut. As other reviewers recommended, I added pecans to the cake batter and it's delicious! My cake did take a little longer to cook through in the center than I expected. It was in the oven about 40-45 minutes, but the wait was worth it! Thank you for a great recipe!


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 76.5 g
  • 25%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 402 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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