God Bless America Cake

Sweet pineapple, shredded coconut, toasted pecans, and buttery icing come together in this irresistibly moist Cajun Cake.

this Recipe

Let me set the scene: It was a Sunday afternoon, and I was in the mood to bake—but not for anything complicated. You know how it is. I wanted something easy but also special. That’s when my mom’s old recipe box caught my eye. Buried under index cards with faded handwriting was this gem: Cajun Cake.

Now, I’d never made it before, and honestly, I was skeptical. A pineapple cake with what kind of icing? But I gave it a go, and let me tell you, the smell that filled my kitchen? Pure magic. When I poured the warm coconut-pecan icing over the cake, it soaked right in like the cake needed it. My family didn’t even wait for it to cool—they were grabbing forks and diving in straight from the pan.

Now it’s a staple in our house. Every time I make it, it brings back that cozy, comforting feeling. It’s like the cake is saying, “Hey, take a breath, sit down, and enjoy.”

Why You’ll Love This Cajun Cake Recipe?

This isn’t just a dessert—it’s an experience. Every bite is moist and packed with flavor, thanks to the pineapple, while the toasted pecans and coconut add just the right amount of texture. And the icing? It’s like a buttery, nutty hug for your taste buds.

It’s also one of those recipes that looks like you spent hours on it, but really, it’s so easy. No mixers, no weird ingredients—just simple pantry staples that come together beautifully. Perfect for lazy weekends, potlucks, or when you want something homemade but don’t want to spend all day in the kitchen.

Ingredient Notes:

Let’s break down the stars of the show:

• Crushed Pineapple: This is where the magic happens. The pineapple makes the cake incredibly moist and adds a natural sweetness that balances out the richness of the icing.
• Vegetable Oil: Keeps the cake soft and fluffy. You could try melted coconut oil for a subtle tropical twist, but honestly, regular oil does the job perfectly.
• Brown Sugar + White Sugar: The combo adds depth to the flavor. The brown sugar gives it a slight caramel vibe, while the white sugar keeps things light.
• Evaporated Milk: This gives the icing its silky texture. You can’t skip this—it’s a game-changer.
• Shredded Coconut: Love it or hate it, the coconut is what makes this icing unforgettable. It’s sweet, chewy, and pairs perfectly with the pecans.
• Toasted Pecans: Toasting them is non-negotiable. It brings out their nutty flavor and adds a crunch that contrasts beautifully with the soft cake.

How To Make Cajun Cake?

This cake is simple enough for beginners but impressive enough for a crowd. Here’s how you do it:

1. Preheat and Prep
   Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray. Trust me, you don’t want to skip this step.
2. Make the Batter
   In a large bowl, whisk together the eggs, sugar, brown sugar, oil, and pineapple (with its juice—don’t drain it!). Once it’s smooth, stir in the flour, baking soda, and salt. The batter might look a little lumpy, but that’s okay.
3. Bake the Cake
   Pour the batter into your prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing.
4. Make the Icing
   While the cake bakes, grab a saucepan and combine the evaporated milk, butter, and sugar. Bring it to a boil, then lower the heat and simmer for 10 minutes. Stir it occasionally so it doesn’t burn.
5. Add the Coconut and Pecans
   Take the icing off the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and a pinch of salt. It’ll look thick and gooey and smell divine.
6. Ice the Cake
   As soon as the cake comes out of the oven, pour the warm icing over the top. Let it sit for a few minutes to soak in. This is where the magic happens—it’s like the cake and icing become one.

Storage Options:

This cake is one of those desserts that gets better with time. Store it covered in the fridge for up to five days. If you want to freeze it, wrap individual slices in plastic wrap and foil, then freeze for up to three months. Just let it thaw in the fridge when you’re ready for a slice.

Variations and Substitutions:

Want to make it your own? Here are a few ideas:

• Fruit Swaps: Use crushed peaches or mango for a fun twist.
• Nuts: No pecans? Walnuts or almonds work just as well.
• Gluten-Free: Replace the flour with a 1:1 gluten-free baking mix.
• Dairy-Free: Use coconut milk instead of evaporated milk and swap the butter for a dairy-free alternative.

What to Serve with Cajun Cake?

This cake is great on its own, but if you want to get fancy, try these pairings:

• Vanilla Ice Cream: The cold, creamy ice cream is the perfect contrast to the warm, nutty cake.
• Fresh Fruit: Strawberries or raspberries add a bright, tart note.
• Coffee or Tea: A cozy drink makes this cake feel even more comforting.

Frequently Asked Questions:

Can I make this cake ahead of time?
Definitely. It tastes even better the next day, once the icing has soaked in.

Do I have to toast the pecans?
Technically, no. But trust me, it’s worth the extra step. Toasting brings out their flavor and makes them extra crunchy.

Can I skip the coconut?
If you’re not a coconut fan, you can leave it out or replace it with extra nuts. The icing will still be delicious!

So, what do you think? Ready to give Cajun Cake a try? I’d love to hear how it turns out for you—or any fun twists you come up with. Let’s keep the tradition alive, one slice at a time!

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God Bless America Cake

Total Time 45 minutes mins

Elevate your dessert game with our God Bless America Cake, a tribute, to the flavors of the USA that are bound to become a tradition, in your household. Picture the combination of pineapple sweetness, the delightful nuttiness of toasted pecans and the creamy indulgence of coconut all wrapped lovingly in a moist and golden cake. As the heavenly scent fills your kitchen you'll be transported to warm and treasured moments with every bite. This cake isn't a dessert; it represents a slice of heritage that brings people together. Share it with loved ones. Let the sweet memories unfold.

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9 Servings

Ingredients

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Cake:

• 1 20 oz. can crushed pineapple, with juices
• 2 large eggs
• 1/4 c. vegetable oil
• 1 c. sugar
• 1/2 c. brown sugar
• 2 c. all-purpose flour
• 2 tsp. baking soda
• 1/2 tsp. salt

Icing:

• 1 12 oz. can evaporated milk
• 1 c. 2 sticks unsalted butter
• 1 1/2 c. sugar
• 2 c. shredded coconut
• 1 c. pecans roughly chopped, toasted
• 1 tsp. vanilla extract
• 1/4 tsp. salt

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Instructions

 

1. Begin by preheating your oven to 350°F (175°C). Lightly greasing a baking dish measuring 9x13 inches, with butter or nonstick spray.
2. In a bowl whisk together two eggs, one cup of sugar, half a cup of brown sugar, a quarter cup of vegetable oil and a can of crushed pineapple (20 oz.) along with its juices.
3. Stir in two cups of all-purpose flour, two teaspoons of baking soda and half a teaspoon of salt until the batter is thoroughly mixed.
4. Transfer the cake batter into the baking dish. Place it in the oven. Bake for approximately 25 to 30 minutes. To check if it's done insert a toothpick into the center; if it comes out clean the cake is ready.
5. Prepare the Icing: While the cake bakes, let's make the icing. Take a saucepan. Combine one can (12 oz.) of milk, one cup of butter and one and a half cups of sugar, over high heat. Bring this mixture to a boil. Then reduce the heat to simmer for ten minutes.
6. Remove the saucepan from the heat. Stir in two cups of coconut, one cup of toasted pecans roughly chopped into pieces, one teaspoon of vanilla extract and a quarter teaspoon of salt.
7. Once the cake has finished baking evenly pour the icing, over the top. Allow it some time to set before slicing and serving.
8. Hope you enjoy your cake with a touch of patriotism. God Bless America!

Notes

To convert this recipe into a gluten-free version you have the choice to supersede the all-purpose flour, with gluten-free flour. It's paramount to pick a brand of gluten-free flour blend as diverse blends may incorporate elements such as rice flour, tapioca starch and xanthan gum to replicate the consistency of traditional flour.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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