Cajun and Creole Recipes
Cajun Pineapple Cake with Praline Topping
Prep: 10 min | Cook: 40 min | Yield: one 9 x 13 inch cake
Ingredients
Cake
- 1 1/2 cups granulated sugar
- 2 eggs
- 15 ounces crushed pineapple (do not drain)
- 2 cups all-purpose flour
- 1/2 teaspoon kosher or sea salt
- 1 1/2 teaspoons baking soda
Topping
- 1 stick (1/2 cup) butter
- 1 cup granulated sugar
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 cup chopped pecans
Instructions
- Heat oven to 350 degrees F. Grease a 9 x 13 inch baking pan.
Cake
- Mix together sugar, eggs and crushed pineapple. Add remaining ingredients, mix well and pour into a prepared pan.
- Bake for 30 minutes.
- Make topping while cake is baking.
Topping
- Combine butter, sugar and evaporated milk in a saucepan and boil very slowly for 10 minutes.
- Add remaining ingredients. Spread over hot cake.
- Let cake and topping cool completely before slicing.