Cajun Cake

Cajun Cake

Adapted from Homemade Gourmet



1-1/4  cups  vegetable oil  

4    eggs  

2  8-ounce  cans crushed pineapple, undrained  

1    Homemade Gourmet® Carrot Cake with White Chocolate Icing Mix  

1  stick  butter/margarine  

1  5-ounce  can evaporated milk  

1  cup  chopped pecans  

1  cup  flake coconut  



1. Preheat oven to 350 degrees. Grease and flour 13x9x2 pan. Set aside icing mix packet.


2. In a large mixing bowl; combine oil, eggs, and crushed pineapple; add contents of cake mix packet ½ cup at a time. Beat on medium speed for 4 minutes until ingredients are thoroughly blended.


3. Pour batter into prepared pan. Bake approximately 45-50 minutes or until toothpick inserted in center comes out clean. Prepare icing during last 10 minutes of cake baking time.


4. Combine contents of icing mix packet with butter and evaporated milk in saucepan; cook, stirring often, over medium heat for 5 minutes, do not boil. Remove from heat and stir in pecans and coconut. Mix thoroughly and spread evenly on hot cake. Slice in squares and serve warm, if desired. Store leftovers in refrigerator.


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