Lunch Recipe

Cajun Cake

This cake was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.

INGRIDIENT

3 cups all-purpose flour

1 ½ cups white sugar

2 teaspoons baking soda

¼ teaspoon salt

2 eggs

1 (20 ounce) can crushed pineapple with juice

¾ cup white sugar

¾ cup evaporated milk

½ cup margarine

1 cup chopped pecans

1 ½ cups flaked coconut

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

NUTRITION FACT

Per Serving: 492 calories; protein 6.8g; carbohydrates 76.5g; fat 19g; cholesterol 35.6mg; sodium 401.6mg.

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