Description
This gluten-free Cajun Cake is a moist, flavorful dessert packed with crushed pineapple, toasted pecans, and sweetened coconut flakes. It’s topped with a rich, homemade icing that perfectly complements the cake’s tropical and nutty flavors. Perfect for gatherings, this cake combines a tender crumb with a luscious, sticky glaze for an irresistible treat.
Ingredients
Scale
Cake
- 2 1/2 cups gluten free 1-to-1 baking flour or gluten free all purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 20-ounce can crushed pineapple in heavy, undrained
- 2 large eggs
Icing
- 1 stick salted butter (8 tablespoons)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup evaporated milk
- 1 1/4 cups sweetened coconut flakes
- 1 1/4 cups toasted chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready when your batter is mixed.
- Prepare baking dish: Grease and flour a 13 x 9-inch baking dish using oil or butter and some gluten free flour to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the gluten free flour, granulated sugar, baking soda, and salt. Whisk until most lumps are removed for an even texture.
- Add wet ingredients: Stir in the undrained crushed pineapple and the large eggs into the dry mixture, mixing thoroughly until well combined. The batter will be thick.
- Pour batter: Transfer the thick batter into the prepared baking dish, spreading evenly.
- Bake cake: Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean and the top is nicely browned.
- Prepare icing: In the last few minutes of baking, combine the butter, granulated sugar, brown sugar, evaporated milk, coconut flakes, and toasted pecans in a medium pot over medium heat. Stir constantly until all ingredients are melted and heated through.
- Remove cake and ice: Take the cake out of the oven and place on a heat-resistant surface. Immediately pour the hot icing evenly over the cake and spread to cover the entire surface.
- Cool and serve: Allow the cake to cool about 20 minutes so it’s warm but not too hot to serve. The cake stays moist from the pineapple juice and will be delicious slightly warm or at room temperature.
- Storage: Store any leftover cake covered in the refrigerator for up to three days to maintain freshness.
Notes
- Use gluten free 1-to-1 baking flour for best texture and rise.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- This cake is moist due to the undrained crushed pineapple, so no additional liquids are needed.
- Serve warm or at room temperature for best flavor and texture.
- Store leftovers covered in the fridge up to 3 days; reheat slightly if desired.
