Name: Old-Fashioned Cajun Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun
Ingredients: 3 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 teaspoons baking soda; 1/4 teaspoon salt; 1 (20 oz) can crushed pineapple, undrained; 2 eggs, beaten; 1/2 cup (1 stick) butter; 3/4 cup light brown sugar; 1 cup evaporated milk; 1 1/2 cups sweetened shredded coconut; 1 cup chopped pecans; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Jump to Recipe· 4.7 from 7 reviews

If you’ve ever wanted to bring a slice of Southern charm and warmth to your kitchen, this Old-Fashioned Cajun Cake Recipe is exactly what you need. It’s a throwback to the kind of homemade goodness that reminds me of Sunday family dinners — rich, comforting, and just the right amount of sweet-spicy thanks to its unique Cajun flair. The pineapple keeps it moist, while the coconut and pecans topping add that irresistible texture and nutty crunch.

I love whipping up this Old-Fashioned Cajun Cake Recipe whenever I want to impress guests without spending all day baking. It’s surprisingly straightforward and makes for a memorable dessert that pairs perfectly with coffee or tea. Trust me, you’ll find yourself coming back to this recipe again and again, especially on cozy evenings or special gatherings.

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Why This Recipe Works

Moistness Guaranteed: The crushed pineapple keeps the cake wonderfully moist without making it overly sweet.
Perfect Balance of Flavors: Sweet coconut and toasted pecans on top give a lovely textural contrast and depth.
Simple Ingredients: Easy-to-find pantry staples make this cake approachable and perfect for last-minute baking.
Classic Southern Comfort: The recipe captures a nostalgic, tried-and-true flavor that feels like a warm hug from the past.

The image shows a close-up of a baked dessert in a clear glass dish, with one visible layer of golden-brown cake covered in a thick, glossy caramel-like sauce mixed with shredded coconut and chopped pecans. The sauce covers the entire surface, making it shiny and textured, with small pieces of nuts and coconut scattered evenly on top. The dish is placed on a white marbled surface with a red and white striped cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Old-Fashioned Cajun Cake Recipe plays its role perfectly, delivering a cake that’s moist, flavorful, and balanced. I’ll share a few tips on picking the best versions to boost your results.

All-purpose flour: This provides the structure, so be sure to measure accurately for the best crumb.
Granulated sugar: Gives the right sweetness without overpowering other flavors.
Baking soda: The leavening agent that helps the cake rise so it’s light and airy.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Crushed pineapple (undrained): Adds moisture and a subtle tang; I always use canned crushed pineapple with juice for consistency.
Eggs: They bind everything together and add richness.
Butter (for icing): Use real butter for the best flavor and smooth texture in the caramel topping.
Light brown sugar: Brings a toasty, caramel flavor that pairs beautifully with the pecans and coconut.
Evaporated milk: Adds creaminess and helps create the luscious icing that soaks beautifully into the warm cake.
Sweetened shredded coconut: Provides wonderful texture and a sweet nuttiness on top.
Chopped pecans: Adds crunch and a classic Southern nutty flavor.
Vanilla extract: Just a touch rounds out the sweetness with warmth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Old-Fashioned Cajun Cake Recipe is terrific as-is, but I love personalizing it to suit different occasions and cravings. Don’t hesitate to tweak it until it feels perfectly yours!

Add a kick: I sometimes mix in a pinch of cinnamon and a dash of cayenne for a subtle spicy warmth that hints at those classic Cajun flavors.
Dairy-free version: Swap the butter for coconut oil and use coconut milk instead of evaporated milk for a tasty dairy-free option.
Nut-free alternative: If pecans aren’t your thing, toasted sunflower seeds or pumpkin seeds work surprisingly well on top.
Fruit swap: Sub out pineapple for crushed peaches or mandarin oranges for a seasonal twist.

Step-by-Step: How I Make Old-Fashioned Cajun Cake Recipe

Step 1: Prepping the Oven and Pan

First things first, preheat your oven to 350°F. I like to butter my 9×13-inch baking pan thoroughly or use a nonstick spray with flour to make sure the cake doesn’t stick. This extra step saved me from many crumbly disasters before!

Step 2: Mixing the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. This step ensures your leavening is evenly distributed, which helps the cake rise uniformly.

Step 3: Incorporate the Wet Ingredients

Add the undrained crushed pineapple and the beaten eggs to your dry ingredients. I usually mix by hand or with a spatula until everything is just blended — don’t overmix or the cake can become dense.

Step 4: Bake Until Golden and Toothpick-Clean

Pour the batter into your prepared pan and bake for 30-35 minutes. Keep an eye on it, but resist opening the oven too early. When a toothpick inserted in the center comes out clean, it’s ready!

Step 5: Prepare the Luscious Icing

While the cake bakes, melt butter in a medium saucepan over medium heat. Stir in brown sugar and evaporated milk. Keep stirring constantly — this is key — and bring it to a boil, letting it cook for 2 full minutes. This step thickens the glaze and develops those rich caramel tones.

Step 6: Add Toppings and Flavor

Remove the pan from heat and stir in shredded coconut and chopped pecans right away so they soak up some of that sweetness. Finally, add vanilla and salt; the vanilla adds depth, and the salt keeps the flavors balanced.

Step 7: Pour It Over Warm Cake

Once your cake is out of the oven and still warm, pour this delicious icing evenly over the top. Use a rubber spatula to spread it gently if needed. I love how the glaze sinks slightly into the cake, creating an irresistible gooey topping.

Step 8: Let It Cool and Set

Give it at least 30 minutes to cool before slicing. This waiting period helps the icing set to just the right consistency so you get clean slices without losing that gooey magic.

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Pro Tips for Making Old-Fashioned Cajun Cake Recipe

Use fresh ingredients: I always pick up the freshest eggs and check the pantry for fresh baking soda to ensure the cake rises perfectly.
Don’t skip the 2-minute boil: Stirring the icing constantly while boiling thickens the sauce and keeps it from crystallizing later.
Add nuts last: Toss your pecans and coconut into the hot icing immediately after removing from heat so they stay crunchy but soak up flavor.
Cool before slicing: Cutting the cake too soon lets the icing run and makes serving messy; patience pays off!

How to Serve Old-Fashioned Cajun Cake Recipe

The image shows a square glass baking dish filled with a layered dessert topped with a golden-brown layer of shredded coconut and chopped nuts, mainly pecans. One piece has been removed from the dish and placed on a white round plate next to it. The dessert slice shows multiple thin layers of light brown and creamy colors. There is a silver fork placed on the plate with a small piece of the dessert on it. The background is a white marbled surface with a white and orange striped cloth partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple and authentic by topping each slice with a light dusting of powdered sugar or a few extra toasted pecans for crunch. Sometimes I add a dollop of whipped cream or a scoop of vanilla ice cream if I want to make it extra special.

Side Dishes

When serving, I often pair the cake with a cup of hot black coffee or strong tea to balance the sweet richness. It also goes wonderfully alongside fresh fruit salad or a scoop of citrus sherbet if you’re aiming for a lighter contrast.

Creative Ways to Present

For holidays and gatherings, I like to sprinkle some extra toasted coconut and whole pecans on a platter around the cake, adding fresh flowers or mint sprigs for color. Cutting the cake into bite-sized bars works great for parties, making it easy for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

I store leftover Old-Fashioned Cajun Cake Recipe tightly covered at room temperature for up to 2 days, or in the fridge if I want it to last a bit longer. Bringing slices back to room temp before serving helps revive that moist, tender texture.

Freezing

If I’m making this cake ahead of time for a party, I slice it, wrap each piece tightly in plastic wrap and foil, then freeze. It freezes well for up to 2 months. When ready to eat, I thaw overnight in the fridge.

Reheating

To reheat leftovers, I pop a slice in the microwave for about 15-20 seconds, which warms the icing and melds the flavors beautifully—just avoid overheating so it doesn’t dry out.

FAQs

Can I make this Old-Fashioned Cajun Cake Recipe gluten-free?

Absolutely! I recommend substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. You may notice a slightly different crumb, but the flavors and texture will still shine.
What if I don’t have evaporated milk for the icing?

You can use regular whole milk in a pinch, but evaporated milk lends a creamier, more concentrated flavor to the icing. For a richer finish, try mixing whole milk with a little heavy cream.
Can this cake be baked in smaller pans?

Yes! You can bake it in two 8-inch cake pans, but you’ll need to adjust the baking time to about 25-30 minutes and test doneness frequently. Just watch closely so it doesn’t dry out.
How long does this cake stay fresh?

Stored covered at room temperature, the cake stays moist and delicious for 2 days. Refrigerated, it keeps up to 5 days, but I recommend letting it come back to room temperature before serving to recapture that soft texture.

Final Thoughts

This Old-Fashioned Cajun Cake Recipe holds a special place in my recipe box because it’s one of those nostalgic desserts that connect the past to the present while inviting some fun, modern tweaks. Whether you’re baking for family, company, or just a treat for yourself, it’s reliable, luscious, and bursting with classic Southern charm. I hope you’ll give it a try soon — you might just find your new favorite cake!