Cajun Cake

Cajun Cake

"This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 492 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

114
  1. 133 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 maki...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 maki...

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 ta...

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 s...

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...

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

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...

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!!!

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) a...

This cake was WONDERFUL! I followed the recipe exactly except I poked holes with a bamboo skewer all over the cake before spreading the sauce on. It needs NO modifications, it is wonderful as ...

Other stories that may interest you