Old fashioned cajun cake is one of those Southern desserts that just hits different. It is a moist pineapple cake topped with the most incredible warm coconut pecan icing. Y’all, it soaks right into the cake and makes it absolutely irresistible.

A slice of moist cake topped with a coconut and pecan topping is served on a white plate with pecans, with a larger cake in a glass dish in the background.

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This cajun cake recipe is also known as a pig pickin cake in some parts of the South. It has been showing up at church potlucks and family gatherings for decades. The best part? You don’t even need a mixer to whip this cajun dessert up!

If you love easy Southern cake recipes, you’ve gotta check out these other favorites too! Try my Tornado Cake, this classic Vintage Buttermilk Cake, and this super easy Fruit Cocktail Cake.

A glass baking dish filled with baked oatmeal containing oats and dried fruit, resting on a beige and white towel.

Best Old Fashioned Cajun Cake Recipe

I first made this old fashioned cajun cake for a family cookout. It disappeared before I even got a slice! Everyone was asking me for the recipe before the plates were cleared. That’s how good this thing is.

The name cajun cake might throw you off a little. I mean, pineapple and coconut don’t exactly scream Louisiana bayou. But the warm boiled icing is pure Southern tradition. It’s more of a glaze than a thick frosting. You pour it hot right over the warm cake and let it soak in. Pure magic, y’all.

Why You’ll Love This Recipe

No mixer needed: Just stir everything together in a bowl and you’re good to go.
Super moist: The crushed pineapple bakes right into the cake and keeps it incredibly soft.
Crowd pleaser: This cajun dessert feeds a crowd and everyone always asks for seconds.

Ingredients For Cajun Cake Recipe

A marble countertop displays measured ingredients for a cake and icing, including flour, sugar, eggs, pineapple, butter, milk, vanilla, coconut, and pecans in bowls and dishes.

All purpose flour: This is your base and gives the cake its structure.
Granulated sugar: Used in both the cake and the icing to add sweetness throughout.
Baking soda: This is your leavening agent that helps the cake rise up nice.
Crushed pineapple (undrained): Don’t drain it! The juice keeps this cake moist and adds great flavor.
Unsalted butter: Goes into the icing and gives it that rich, buttery taste.
Shredded sweetened coconut and chopped pecans: These go into the warm icing and make it absolutely incredible.

Best Cajun Cake Tips

Don’t drain the pineapple: That juice is liquid gold. It keeps your cajun cake moist and flavorful.
Start the icing while the cake bakes: You want to pour the icing on while the cake is still warm so it soaks in beautifully.
Let it rest before slicing: Give the cake at least 30 minutes to set up after you add the icing. It’s worth the wait!
Use a 9×13 baking pan: This size gives you the perfect cake thickness and even baking every time.

Cajun Cake FAQs

Why is it called cajun cake?

The exact origin is a little murky, but this cake has roots in Louisiana and the Deep South. The warm boiled icing technique is a classic old fashioned Southern method. Some folks call it pig pickin cake too!

Can I make this cake ahead of time?

Yes you can! This cake actually tastes even better the next day once the icing has fully soaked in. Just cover it tightly with plastic wrap and leave it at room temperature overnight.

Can I turn this into a layer cake?

You sure can! Pour the batter into two 9-inch round cake pans instead. Just adjust your baking time and check for doneness with a toothpick.

A slice of golden brown cake topped with a nutty glaze sits on a white plate with pecans, with a baking dish of cake in the background.

How To Store Leftovers

Storage: Cover the pan tightly with plastic wrap or foil. Store at room temperature for up to 3 days. The icing will keep the cake moist!

Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months for best results.

Reheating: Let frozen slices thaw at room temperature for a couple of hours. You can warm a slice in the microwave for about 20 seconds if you like it warm.