Name: Old-Fashioned Cajun Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
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 39 reviews

If you’re looking for a dessert that brings a little Southern charm with every bite, this Old-Fashioned Cajun Cake Recipe is just the ticket! It’s one of those nostalgic treats that always reminds me of family gatherings, where everyone wanted a slice (or two) before the evening ended. The moist, pineapple-infused cake paired with a luscious, nutty coconut-pecan icing makes this recipe truly stand out in a sea of ordinary cakes.

I’ve made this Old-Fashioned Cajun Cake Recipe countless times — it’s my go-to when I want to impress guests without fussing over complicated steps. It holds up beautifully for potlucks, birthdays, or just a sweet weekend pick-me-up. Plus, it’s surprisingly simple to whip up, so you can easily add a taste of Louisiana to your own kitchen!

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Why This Recipe Works

Moist and Flavorful Cake: The crushed pineapple adds moisture and a subtle tropical tang that keeps every bite tender and delicious.
Rich, Nutty Icing: The combination of coconut and pecans in the buttery glaze creates that signature Cajun flair that’s both crunchy and sweet.
Simple Ingredients & Method: You probably already have everything on hand, and the straightforward steps make it friendly for bakers of all levels.
Great for Any Occasion: Whether it’s a holiday, potluck, or just a weekend treat, this cake always gets raves and disappears fast.

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 has a purpose and contributes to that classic Southern taste. Let’s dive into why these come together so perfectly and a few tips for picking the best options at the store.

All-purpose flour: This is the cake’s foundation, giving it structure while still staying tender enough to absorb the pineapple’s moisture.
Granulated sugar: Sweetens the cake and helps it brown nicely; I usually use pure white sugar for that classic flavor.
Baking soda: Provides lift and reacts with the pineapple’s acidity to keep the cake light and fluffy.
Salt: Enhances all the flavors, balancing the sweetness beautifully.
Crushed pineapple (undrained): The real flavor hero — it adds tang, fruitiness, and keeps the cake moist without extra oil.
Eggs: Bind everything together and add richness for a tender crumb.
Butter (for icing): Adds richness and helps create that glossy, smooth texture in the glaze.
Light brown sugar: Brings caramel notes to the icing, complementing the coconut and pecans perfectly.
Evaporated milk: Gives the icing a creamy body and depth without being too heavy.
Sweetened shredded coconut: Adds texture, extra sweetness, and a lovely tropical vibe.
Chopped pecans: For crunch and that unmistakable Southern nutty flavor.
Vanilla extract: Rounds out the icing’s flavor with warm, aromatic notes.

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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

I love how forgiving and versatile this Old-Fashioned Cajun Cake Recipe is—there’s plenty of room to adjust according to what you like or what you have on hand. Over time, I’ve played around with the nut and fruit mix-ins, and it’s fun to make it your own while still hitting all those classic flavor notes.

Variation: For a bit of a twist, I sometimes swap pecans for toasted walnuts or even add a handful of mini chocolate chips into the batter for a subtle surprise.
Dairy-Free Adjustment: Replace butter with coconut oil and use a non-dairy evaporated milk alternative — it still tastes fantastic and keeps that tropical vibe.
Less Sweet Option: Reduce the sugar slightly in both the cake and icing if you prefer a milder sweet treat. Just watch the texture as sugar affects moisture.

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

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and greasing a 9×13-inch baking pan really well with butter or nonstick spray. This step ensures your cake doesn’t stick and makes for a smoother release when it’s done.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. This helps evenly distribute the leavening agent and salt so your cake bakes uniformly without any strange pockets of flavor.

Step 3: Add the Wet Ingredients

Add the undrained crushed pineapple and the beaten eggs to the dry mix. Stir until everything’s just combined — avoid overmixing to keep your cake tender and light.

Step 4: Bake to Perfection

Pour the batter into your prepared pan and smooth the top gently with a spatula. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. My tip here: start checking at 30 minutes to avoid overbaking.

Step 5: Make the Decadent Icing

While your cake is baking, combine the butter, brown sugar, and evaporated milk in a medium saucepan. Bring it to a boil over medium heat while stirring constantly, then cook for 2 minutes to thicken it up just right.

Remove the pan from heat, then stir in shredded coconut, chopped pecans, vanilla, and a pinch of salt. This creates that signature rich and textured icing that’s the heart of the Old-Fashioned Cajun Cake Recipe.

Step 6: Ice the Warm Cake

Pour the warm icing evenly over the hot cake straight from the oven. Use a rubber spatula to gently spread it if needed – the warm cake soaks up those flavors beautifully. Let it cool at least 30 minutes to set before slicing and serving.

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Pro Tips for Making Old-Fashioned Cajun Cake Recipe

Use Undrained Pineapple: The juice adds crucial moisture and acidity that activates the baking soda, so don’t drain it!
Constant Stirring for Icing: Keep stirring the glaze while boiling to prevent it from scorching or becoming grainy.
Timing Your Icing Pour: Pour the icing immediately after the cake comes out hot; it melts in perfectly to create a gooey topping.
Cool Completely Before Slicing: This helps the icing set and prevents your slices from falling apart.

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 usually keep the garnishes simple so the cake’s flavors shine. A light dusting of powdered sugar or a few extra toasted pecans on top adds a nice touch. Sometimes, I serve with freshly whipped cream or a scoop of vanilla ice cream to cool down the sweet, buttery richness.

Side Dishes

This cake pairs wonderfully with a strong cup of black coffee or a sweet tea, especially during afternoon gatherings. If you’re serving at a brunch, fresh seasonal fruit or a simple green salad balances the richness beautifully.

Creative Ways to Present

For special occasions, I love to serve the cake in rustic ceramic dishes to give it that down-home charm. You could also cut into squares and stack mini slices with a thin layer of cream cheese frosting in between for a fun cake stack twist that guests adore!

Make Ahead and Storage

Storing Leftovers

I store any leftover Old-Fashioned Cajun Cake tightly covered with plastic wrap or in an airtight container at room temperature for up to 2 days. If it’s warmer in your kitchen, refrigerate it to keep the icing fresh and the cake moist.

Freezing

If you want to freeze this cake, I recommend wrapping individual slices tightly in plastic wrap and then placing them in a freezer bag. It freezes wonderfully for up to 3 months without losing much of that gooey icing’s texture once thawed.

Reheating

Leftover slices taste even better gently warmed—just pop them in the microwave for 15-20 seconds or until warm. It reactivates the icing and makes the coconut and pecan topping deliciously melty again.

FAQs

Can I use fresh pineapple instead of canned for this Old-Fashioned Cajun Cake Recipe?

Fresh pineapple can work, but you’ll want to dice it finely and include some juice to maintain the cake’s moisture and acidity needed to activate baking soda. Keep in mind fresh pineapple is less juicy than canned, so you might need to add a little pineapple juice or even a splash of water.
What’s the best way to avoid overbaking this cake?

Since oven temps and pan types vary, start checking the cake at 30 minutes by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready. Pulling it out early keeps the cake moist and tender.
Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just be sure your blend includes xanthan gum or another binder to mimic the cake’s structure and texture.
Is the coconut in the icing essential?

The coconut provides texture and a signature Southern flavor, but if you don’t love it, you can reduce it or omit altogether. Just note the icing won’t have the same richness and crunch without it.

Final Thoughts

This Old-Fashioned Cajun Cake Recipe isn’t just a dessert to me — it’s a delicious slice of tradition and comfort. I hope when you bake it yourself, you experience the joy of that cozy, southern hospitality right in your own kitchen. It’s easy, incredibly tasty, and always a crowd-pleaser, so grab those ingredients, and treat yourself and your loved ones sometime soon!