Save Room for Dessert...Cajun Cake

AKA, dump cake, which is a rather unattractive moniker for such a delicious, yet easy, cake. Growing up in largely Cajun town of LaPlace, La, I ate this cake often, and I've never tired of it. Nor will you, I dare say.

My version is an adaptation from an old cookbook of my mother's, Cajun Cooking. I pumped up the flavor using brown sugar for some of the granulated, as well as adding both vanilla and a pinch of salt, which rounds out the flavor. Also, because we're all about the icing, I doubled the icing recipe. The unattractive moniker of "dump cake" originates from the instructions - dump all recipes in a bowl and mix. Whatever name you prefer to use, be sure to save room for dessert when this delicious cake is on the table...

Cajun Cake

2 cups flour

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons baking soda

1/4 teaspoon salt

16-oz crushed pineapple with juice

2 large eggs

Coconut-Pecan Icing

Preheat oven to 350 degrees; butter or spray an 11x7 baking dish and set aside.

Place all ingredients in a bowl and mix well.

Pour into prepared pan and bake for 30 minutes at 350 degrees.

While cake bakes, prepare Coconut Pecan Icing.

Coconut-Pecan Icing

12-oz can evaporated milk

2 sticks unsalted butter

1 1/2 cups granulated sugar

2 cups packed shredded, sweetened coconut

1 cups toasted and chopped pecans

1 teaspoon vanilla

1/4 teaspoon salt

Bring evaporated milk, butter and sugar to a boil, reduce heat and cook at a slow boil for 10 minutes.

Remove from heat, and add coconut, pecans, vanilla, and salt.

Pour hot icing over warm cake; allow cake to cool to room temperature before serving.

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