Pecan Cajun Cake Recipes

CAJUN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

PINEAPPLE AND COCONUT CAJUN CAKE

Steps:

• Heat the oven to 350 F.
• Grease and flour a 9-by-13-by-2-inch baking pan.
• In a mixing bowl with an electric mixer, beat the eggs with the pineapple until well blended.
• In another bowl, combine the flour, sugar, salt, and baking soda. Whisk or stir the dry ingredients to blend thoroughly.
• Stir the dry ingredients into the first mixture; blend well.
• Spread the batter in the prepared pan and bake in the preheated oven for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Make topping (below) while the cake is baking. Topping
• In a saucepan over medium heat, combine the butter, granulated sugar, and evaporated milk; bring to a boil. Reduce the heat to low and boil gently for 10 minutes.
• Remove the saucepan from the heat and stir in the vanilla, coconut, and pecans.
• Spread the topping mixture over the hot cake.

CAJUN CAKE

Steps:

• 1. Mix all cake ingredients well.
• 2. Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
• 3. Bake for 30 min. at 350.
• 4. In a saucepan cook milk, butter, and sugar.
• 5. Cook until thick stirring often about 15 min.
• 6. Add coconut and pecans.
• 7. Spread over warm cake. Cut in squares.

PECAN CAJUN CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.

ORANGE PECAN CAKE RECIPE

Steps:

• Stir together the flour, baking powder, baking soda, and salt.
• In a large bowl, cream the butter or margarine, ¾ cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind.
• Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
• In a small bowl, mix together the remaining ¼ cup sugar, the orange juice, and the liqueur.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until it tests done with a toothpick.
• Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.

CAJUN PECANS

Steps:

• Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet.
• Whisk the egg white, sugar and Cajun seasoning in a medium bowl until thoroughly blended and slightly foamy. Add the pecans and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are fragrant and slightly darker but still a bit moist. They will continue to crisp as they cool.
• Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days.