This Cajun dessert was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.
Ingredients
- 3 cups all-purpose flour
- 1.5 cups white sugar
- 2 teaspoons baking soda
- 0.25 teaspoons salt
- 1 can crushed pineapple with juice , 20 ounce
- 2 eggs
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
-
2
Make the cake: In a large bowl, sift together flour, sugar, baking soda, and salt. Add pineapple with juice and eggs. Mix at low speed until well blended. and pour batter into the prepared pan.
-
3
Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes.
-
4
While the cake is baking, make the topping: In a saucepan, combine sugar, milk, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and mix to combine. Remove from the heat.
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5
Remove cake from the oven. Immediately pour topping over the hot cake and spread to cover the surface.
Nutrition Facts
Per serving
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