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Cajun Cake

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Submitted by Picklekerr

Cajun cake with crushed pineapple batter and a boiled pecan-coconut icing. A simple Southern sheet cake where the pineapple keeps it moist and the sticky topping steals the show.

YIELD

1 cake

PREP

15 min

COOK

50 min

READY

1 hrs

Down in Cajun country, nobody’s fussing over layer cakes when you can dump everything into one bowl and let a can of crushed pineapple do all the work. This sheet cake comes together with no creaming, no softened butter, no separating eggs. Just mix and pour.

The pineapple is what makes this cake special. It goes right into the batter with its juice, which means the crumb stays incredibly moist even days later. No oil, no butter in the cake itself. The fruit carries all the moisture.

Then there’s that icing. Sugar, margarine, and evaporated milk boiled together for five minutes until it turns thick and caramel-colored, then loaded up with pecans and coconut. Pour it over the warm cake so it soaks into every crack and sets into a chewy, nutty crust on top.

This is potluck food at its finest. It travels well in the pan, feeds a crowd, and tastes even better the next day.

Chef Tips

  • Don’t drain the pineapple. The juice is your liquid, and it’s what keeps this cake from ever drying out
  • Boil the icing for the full five minutes, stirring constantly. Undercooking means runny topping
  • Pour the icing over the cake while both are still warm so it seeps into the surface
  • Store covered at room temperature; the icing firms up nicely overnight

Variations

  • Butter swap: Use butter instead of margarine in the icing for a richer, more caramelized flavor
  • Tropical twist: Add a handful of macadamia nuts alongside the pecans
  • Cream cheese layer: Spread a thin layer of cream cheese on the cake before pouring the hot icing over

Ingredients

2 473
1 ½ 355
CUPS ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 1
PINCH PINCH SALT *
2 2
LARGE LARGE EGGS
1 1
CAN CAN PINEAPPLE
crushed *
Icing
1 237
CUP ML SUGAR
1 237
CUP ML PECANS
1 113
STICK G MARGARINE *
1 237
CUP ML COCONUT *
1 1
CAN CAN PET MILK *

Directions

Mix the cake ingredients together and bake in a 9×13 inch pan.

For the icing, combine sugar, margarine and pet milk.

Boil for 5 minutes.

Remove from heat and stir in pecans and coconut.

Pour over cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 981 25% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 244mg 10%
Total Carbohydrate 59g 59%
Dietary Fiber 5g 22%
Sugars g
Protein 25g
Vitamin A 3% Vitamin C 1%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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