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

Kitty
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cajun Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

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  • 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.

  • 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.

  • 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.

  • When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

Nutrition Facts

491.6 calories; 6.8 g protein; 76.5 g carbohydrates; 35.6 mg cholesterol; 401.6 mg sodium. Full Nutrition

Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2003
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! Read More
(68)

Most helpful critical review

Rating: 1 stars
02/10/2011
This was so bland I could not eat this cake. Read More
(19)
147 Ratings
  • 5 star values: 97
  • 4 star values: 28
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
06/25/2003
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! Read More
(68)
Rating: 4 stars
03/11/2006
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. Read More
(55)
Rating: 5 stars
11/12/2014
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! Read More
(41)
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Rating: 5 stars
03/01/2003
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!!!:-)))))) Read More
(25)
Rating: 5 stars
03/04/2006
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. Read More
(19)
Rating: 1 stars
02/10/2011
This was so bland I could not eat this cake. Read More
(19)
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Rating: 5 stars
11/11/2003
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!!! Read More
(16)
Rating: 5 stars
03/01/2011
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 is and I can't BELIEVE how easy it was to mix it all up in one bowl then make up the sauce so easy in just one pan! A winner! Read More
(15)
Rating: 4 stars
02/07/2008
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! Read More
(15)