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Cajun cake

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Ingredients/Components

can crushed pineapple - 1 1/4
butter or margarine, softened - 1/2 c
sugar
eggs - 2 item
flour - 2 c
baking powder - 2 tsp
baking soda - 1/2 tsp
salt - 1/4 tsp
butter or margarine - 1/4 c
evaporated milk - 1/3 c
flaked coconut - 1/2 c
chopped pecans - 1/2 c
vanilla - 1/2 tsp
toasted flaked coconut - 1 item
pineapple slices - 1 item
fresh pineapple leaves - 1 item

How to make cajun cake:

Drain pineapple, reserving 1/2 cup juice. Set aside. Cream 1/2 cup softened butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved juice, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in crushed pineapple. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and place on serving plate. Combine 1/4 cup butter, sugar, evaporated milk, coconut and pecans in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Stir in vanilla. Spoon on top of warm cake. Cool. Sprinkle with toasted coconut and garnish with pineapple slices and leaves if desired. Yields 1 (10-inch) cake.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

3.3

Average rating: 3.3, total votes: 9

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